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Strawberry Crunch Cheesecake Recipe

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5 from 56 reviews

This Strawberry Crunch Cheesecake recipe features a rich, creamy cheesecake with a buttery graham cracker crust, topped with sweet marinated strawberries and a crunchy strawberry topping for added texture and flavor. Perfectly baked to achieve a smooth center with a slightly jiggly finish, this cheesecake combines classic flavors with a delightful crunch for an irresistible dessert.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

Cheesecake Filling

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream

Strawberry Topping

  • 2 cups fresh strawberries, sliced
  • ¼ cup granulated sugar
  • 1 cup strawberry crunch topping (store-bought or homemade)

Instructions

  1. Preheat oven: Set your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix thoroughly until the mixture resembles damp sand.
  3. Form crust in pan: Press the crust mixture evenly into the bottom of a springform pan. Bake for 10 minutes, then remove and allow it to cool while preparing the filling.
  4. Mix cream cheese and sugar: In a large bowl, beat softened cream cheese and 1 cup sugar with an electric mixer on medium speed until smooth and creamy.
  5. Add vanilla extract: Mix in the vanilla extract until fully incorporated.
  6. Incorporate eggs: Add eggs one at a time, mixing just enough to blend each before adding the next. Avoid over-mixing to maintain a smooth texture.
  7. Fold in sour cream: Gently fold the sour cream into the mixture until fully combined.
  8. Fill pan and smooth top: Pour the cheesecake batter over the cooled crust, spreading evenly with a spatula.
  9. Bake cheesecake: Bake for 50-60 minutes until the center is mostly set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for one hour to prevent cracking.
  10. Chill cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to set completely and enhance flavor.
  11. Prepare strawberries: Toss sliced strawberries with ¼ cup sugar and let them sit for 10 minutes to macerate and release juices.
  12. Assemble topping and serve: Before serving, evenly spread the marinated strawberries over the cheesecake and sprinkle the strawberry crunch topping on top for added texture and flavor.

Notes

  • Use room temperature cream cheese and eggs for a smoother batter.
  • Do not over-mix the batter to avoid cracking.
  • Macerating the strawberries enhances their sweetness and juiciness.
  • Letting the cheesecake cool slowly in the oven helps prevent cracks.
  • The strawberry crunch topping can be homemade or store-bought for convenience.
  • For best results, refrigerate overnight before serving.

Find it online: https://oliviabakes.com/strawberry-crunch-cheesecake-recipe/