Strawberry Crunch Cheesecake

The moment I think of dessert, my mind drifts to the irresistible Strawberry Crunch Cheesecake. It’s not just a cheesecake; it’s a celebration of flavors and textures that take me back to sunny afternoons spent with loved ones, indulging in sweet treats. I remember the first time I made this dessert. I was inspired by the vibrant colors of fresh strawberries at the farmer’s market, and I couldn’t help but create something that would showcase their beauty and flavor. Each layer of creamy cheesecake, buttery graham cracker crust, and crunchy strawberry topping brings back memories of laughter and joy at family gatherings. Every bite is a reminder of the simple pleasures in life, where sweet meets tangy in perfect harmony.

Strawberry Crunch Cheesecake Ingredients

When making the Strawberry Crunch Cheesecake, the selected ingredients play a crucial role in achieving the perfect balance of flavor and texture. The combination of creamy, fruity, and crunchy elements will create a delightful experience for your taste buds.

• 2 cups of graham cracker crumbs: These crumbs form the base of the cheesecake, providing a buttery and crunchy texture. Made from about 15 to 16 full-sized graham crackers, they are essential for a great crust.
• 4 tablespoons of granulated sugar: Sugar enhances the sweetness of the crust, balancing the flavors of the cheesecake.
• 4 tablespoons of salted butter: Melted and mixed into the graham cracker crumbs, it binds everything together for a delicious crust.
• 32 ounces of full-fat cream cheese: Four 8-ounce blocks, softened at room temperature, provide the rich and creamy filling this cheesecake is known for.
• 1 ½ cups of granulated sugar: This sugar sweetens the cheesecake filling beautifully, ensuring it’s rich and delectable.
• 3 teaspoons of vanilla extract: A must for adding depth and flavor to the creamy filling.
• 6 large eggs: At room temperature, they help create a smooth and creamy texture in the cheesecake.
• ½ cup of full-fat sour cream: This adds a tangy creaminess that balances the sweetness of the cheesecake.
• 2 tablespoons of salted butter: Melted butter is used for the crunchy topping, adding flavor to the strawberry crunch.
• 1 ½ tablespoons of strawberry gelatin powder: This ingredient enhances the strawberry flavor and gives the topping its unique texture.
• 13 golden Oreo cookies: Crushed into coarse crumbs, these cookies add a sweet crunch to the topping.
• ⅓ cup of strawberry preserves: This layer of preserves enhances the strawberry flavor and adds a beautiful gloss to the cheesecake.
• 4 ounces of whipped topping: Thawed and used for decoration, it adds a light and creamy finish.
• 5 whole fresh strawberries: Cut in half for garnish, these fresh strawberries add a pop of color and freshness to the final presentation.

Cooking Method for Strawberry Crunch Cheesecake

Making the Strawberry Crunch Cheesecake is a step-by-step process that is incredibly rewarding. Follow these detailed instructions to ensure you create a beautiful and delicious cheesecake.

1. Preheat your oven to 375°F. Start by spraying the inside of a 9-inch springform pan with baker’s spray and lining the bottom with a round piece of parchment paper. This will help prevent sticking and make for easy removal later.

2. Take two large pieces of heavy-duty aluminum foil and tear them off. Place the springform pan on one piece of foil, bringing it up around the sides of the pan, then repeat with the second piece. This ensures that no water from the water bath leaks into the pan while baking.

3. To prepare the crust, mix together the graham cracker crumbs, granulated sugar, and melted butter in a large bowl until fully incorporated. Press this mixture firmly into the bottom and halfway up the sides of the prepared springform pan. Make sure you pack it tightly to create a sturdy crust.

4. Place the crust in the oven on the middle rack and bake for 10 minutes. Once done, remove it and allow it to cool completely before proceeding. Reduce the oven temperature to 325°F.

5. Start boiling water for the water bath by adding water to a 6 to 8 cup microwave-safe measuring cup. It generally takes about 3 to 4 minutes in a microwave to boil the water, but you can also use a stovetop kettle if you prefer.

6. For the cheesecake filling, add the room-temperature cream cheese and granulated sugar to a large mixing bowl. Using a handheld mixer, beat on medium speed for 1 to 2 minutes until the mixture is smooth and creamy.

7. With the mixer on low speed, add the vanilla extract and eggs, one at a time, ensuring you fully incorporate each egg before adding the next. Don’t forget to scrape down the sides and bottom of the bowl to remove any lumps.

8. Add the sour cream and mix just until incorporated. Be cautious not to overmix, as you want to avoid incorporating too much air into the batter.

9. Carefully pour the cheesecake filling into the cooled graham cracker crust, spreading it out into an even layer. Gently tap the pan on the counter a few times to release any air bubbles.

10. Place the cheesecake into a large roasting pan and carefully pour the boiling water into the roasting pan until it comes up about 1 inch on the side of the springform pan. This water bath helps prevent cracking while baking.

11. Bake for about 1 hour and 30 minutes, or until the cheesecake is just barely set in the center. It should have a slight wiggle when nudged. After baking, turn off the oven, crack open the oven door about 1 inch, and allow the cheesecake to cool in the oven for an hour.

12. After an hour, remove the roasting pan from the oven and then take off the aluminum foil from the springform pan. Use a sharp knife to run along the edges of the cheesecake to ensure it doesn’t stick.

13. Allow the cheesecake to cool on the counter for an additional hour, then transfer it to the refrigerator for a minimum of 8 hours, or ideally overnight, to set completely.

14. While the cheesecake is setting, preheat your oven to 350°F and line a rimmed baking pan with parchment paper.

15. In a small bowl, mix together the melted butter and strawberry gelatin powder, stirring until it dissolves. Then add in the crushed golden Oreo cookies and stir to coat the cookie pieces.

16. Spread the strawberry crunch mixture in an even layer on the prepared baking pan and bake for 8 to 10 minutes. Allow it to cool completely and break up any large chunks.

17. Once the cheesecake has cooled and set, remove the outer ring of the springform pan. Spread the strawberry preserves in a thin layer on top, leaving about half an inch space around the edges.

18. Top with the strawberry crunch mixture to completely cover the preserves. Just before serving, garnish with whipped topping by piping dollops around the outer edge and place a halved fresh strawberry in the center of each dollop. Finally, slice and serve!

Variations to Try

If you want to switch things up a bit, here are some fun variations to try with the Strawberry Crunch Cheesecake. Each offers a unique twist on the classic recipe, allowing you to personalize it to your taste.

• Chocolate Drizzle: Drizzle melted chocolate over the top for a decadent finish.
• Nutty Crunch: Add crushed nuts, such as almonds or pecans, to the crunchy topping for added texture.
• Mixed Berries: Swap out strawberries for a mix of berries like blueberries and raspberries for a colorful twist.
• Flavored Cream Cheese: Try using different flavored cream cheeses, such as strawberry or vanilla, for an extra punch of flavor.
• Mini Cheesecakes: Make individual mini cheesecakes using muffin tins for easy serving at parties.
• Layered Dessert: Create a layered dessert by alternating layers of cheesecake and strawberry shortcake in a glass.
• Frozen Treat: Freeze the cheesecake for a cool, refreshing summer dessert.

How to Enjoy Strawberry Crunch Cheesecake

When it comes to serving the Strawberry Crunch Cheesecake, there are plenty of delightful options. Here are some ideas to elevate your dessert experience:

• Ideal for Celebrations: This cheesecake is perfect for birthdays, anniversaries, or gatherings. Its beautiful presentation makes it a centerpiece dessert.
• Refreshing Summer Treat: Serve the cheesecake chilled on hot summer days. It’s light and satisfying, making it a great finish to any meal.
• Pair with Beverages: Enjoy it with a cup of coffee, tea, or even a refreshing glass of lemonade for a delightful balance of flavors.
• Festive Garnishes: Top with fresh strawberries or edible flowers for a beautiful, festive look when serving at special occasions.
• Perfect with Ice Cream: Serve slices with scoops of vanilla ice cream for an indulgent treat.
• Leftover Enjoyment: If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
• Seasonal Flavors: Experiment with different fruit toppings depending on the season, such as peaches in summer or pumpkin in the fall.

FAQ

Conclusion

The Strawberry Crunch Cheesecake is a delightful dessert that combines creamy, fruity, and crunchy elements into one unforgettable treat. With its stunning appearance and delicious flavors, it’s sure to win over your family and friends. Don’t hesitate to try making it; I promise it will be a hit at your next gathering!

Your kitchen deserves this recipe, and so do you. Give it a try, and indulge in the joy of creating something truly special!

Strawberry Crunch Cheesecake

The ultimate dessert craving fulfilled! Indulge in the rich, creamy layers of the Strawberry Crunch Cheesecake, topped with a delightful strawberry crunch. Perfect for any occasion and sure to impress your guests. Make it tonight for an unforgettable treat!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Graham cracker crumbs from 15-16 full-sized graham crackers
• 4 tablespoons Granulated sugar
• 4 tablespoons Salted butter melted
• 32 ounces Full-fat cream cheese softened to room temperature
• 1.5 cups Granulated sugar
• 3 teaspoons Vanilla extract
• 6 large Eggs (at room temperature)
• 0.5 cup Full-fat sour cream (at room temperature)
• 2 tablespoons Salted butter melted
• 1.5 tablespoons Strawberry gelatin powder
• 13 Golden Oreo cookies crushed into coarse crumbs
• 0.33 cup Strawberry preserves (I used Bonne Maman brand)
• 4 ounces Whipped topping thawed
• 5 Fresh strawberries cut in half

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Blender
• Large Pot
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat your oven to 375°F. Start by spraying the inside of a 9-inch springform pan with baker’s spray and lining the bottom with a round piece of parchment paper. This will help prevent sticking and make for easy removal later.
2. Take two large pieces of heavy-duty aluminum foil and tear them off. Place the springform pan on one piece of foil, bringing it up around the sides of the pan, then repeat with the second piece. This ensures that no water from the water bath leaks into the pan while baking.
3. To prepare the crust, mix together the graham cracker crumbs, granulated sugar, and melted butter in a large bowl until fully incorporated. Press this mixture firmly into the bottom and halfway up the sides of the prepared springform pan. Make sure you pack it tightly to create a sturdy crust.
4. Place the crust in the oven on the middle rack and bake for 10 minutes. Once done, remove it and allow it to cool completely before proceeding. Reduce the oven temperature to 325°F.
5. Start boiling water for the water bath by adding water to a 6 to 8 cup microwave-safe measuring cup. It generally takes about 3 to 4 minutes in a microwave to boil the water, but you can also use a stovetop kettle if you prefer.
6. For the cheesecake filling, add the room-temperature cream cheese and granulated sugar to a large mixing bowl. Using a handheld mixer, beat on medium speed for 1 to 2 minutes until the mixture is smooth and creamy.
7. With the mixer on low speed, add the vanilla extract and eggs, one at a time, ensuring you fully incorporate each egg before adding the next. Don’t forget to scrape down the sides and bottom of the bowl to remove any lumps.
8. Add the sour cream and mix just until incorporated. Be cautious not to overmix, as you want to avoid incorporating too much air into the batter.
9. Carefully pour the cheesecake filling into the cooled graham cracker crust, spreading it out into an even layer. Gently tap the pan on the counter a few times to release any air bubbles.
10. Place the cheesecake into a large roasting pan and carefully pour the boiling water into the roasting pan until it comes up about 1 inch on the side of the springform pan. This water bath helps prevent cracking while baking.
11. Bake for about 1 hour and 30 minutes, or until the cheesecake is just barely set in the center. It should have a slight wiggle when nudged. After baking, turn off the oven, crack open the oven door about 1 inch, and allow the cheesecake to cool in the oven for an hour.
12. After an hour, remove the roasting pan from the oven and then take off the aluminum foil from the springform pan. Use a sharp knife to run along the edges of the cheesecake to ensure it doesn’t stick.
13. Allow the cheesecake to cool on the counter for an additional hour, then transfer it to the refrigerator for a minimum of 8 hours, or ideally overnight, to set completely.
14. While the cheesecake is setting, preheat your oven to 350°F and line a rimmed baking pan with parchment paper.
15. In a small bowl, mix together the melted butter and strawberry gelatin powder, stirring until it dissolves. Then add in the crushed golden Oreo cookies and stir to coat the cookie pieces.
16. Spread the strawberry crunch mixture in an even layer on the prepared baking pan and bake for 8 to 10 minutes. Allow it to cool completely and break up any large chunks.
17. Once the cheesecake has cooled and set, remove the outer ring of the springform pan. Spread the strawberry preserves in a thin layer on top, leaving about half an inch space around the edges.
18. Top with the strawberry crunch mixture to completely cover the preserves. Just before serving, garnish with whipped topping by piping dollops around the outer edge and place a halved fresh strawberry in the center of each dollop. Finally, slice and serve!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze slices of cheesecake for up to 3 months. Just wrap them tightly in plastic wrap and then in foil.
• Variations: Feel free to experiment with different flavored toppings or add a layer of fruit compote for extra flavor.
• Ensure Room Temperature: For best results, make sure all dairy ingredients are at room temperature before mixing.
• Crust Texture: For a firmer crust, bake it a bit longer until golden brown.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.