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Strawberry Crunch Cheesecake Recipe: Easy & Delicious!

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This Strawberry Crunch Cheesecake is a show-stopping dessert that combines creamy cheesecake with a vibrant strawberry layer and a crunchy topping. It’s perfect for any occasion and sure to impress your guests!

Ingredients

  • Golden Sandwich Cookies (like Golden Oreos)
  • Unsalted Butter
  • Full-Fat Cream Cheese
  • Granulated Sugar
  • Sour Cream (Full-Fat)
  • Vanilla Extract
  • Fresh Lemon Juice
  • Large Eggs
  • Strawberry Extract (Optional)
  • Freeze-Dried Strawberry Powder (Optional)
  • Fresh or Frozen Strawberries
  • Granulated Sugar & Lemon Juice (for the strawberry swirl)
  • Cornstarch Slurry
  • Golden Sandwich Cookies (like Golden Oreos) (for the topping)
  • Freeze-Dried Strawberries (for the topping)
  • Unsalted Butter (for the topping)
  • Powdered Sugar (Optional, for the topping)
  • Fresh Strawberries (for garnish)
  • Whipped Cream (for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Grease a 9-inch springform pan. To prevent leaks if using a water bath, wrap the outside bottom and sides of the pan tightly with heavy-duty aluminum foil.
  3. Crush the Golden sandwich cookies into fine crumbs. You can use a food processor for this, or place them in a bag and crush with a rolling pin.
  4. In a medium bowl, combine the cookie crumbs with the melted unsalted butter. Mix until well combined and the crumbs are moistened.
  5. Press the mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a glass to compact it firmly.
  6. Bake for 8-10 minutes, then remove from the oven and let it cool completely while you prepare the filling.
  7. In a small saucepan, combine the strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture starts to simmer, about 5-7 minutes.
  8. In a small bowl, whisk together 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Stir the slurry into the strawberry mixture.
  9. Continue to cook and stir for another 1-2 minutes until the swirl thickens. Remove from heat and let it cool completely.
  10. In a large mixing bowl, using an electric mixer on medium-low speed, beat the room temperature full-fat cream cheese until completely smooth and free of lumps.
  11. Gradually add the granulated sugar, beating until just combined and smooth. Scrape down the sides of the bowl as needed.
  12. Add the room temperature sour cream, vanilla extract, and fresh lemon juice. Mix on low speed until just incorporated.
  13. If using, gently fold in the strawberry extract and/or freeze-dried strawberry powder.
  14. Add the large eggs, one at a time, mixing on very low speed just until each egg is incorporated.
  15. Pour the cheesecake filling over the cooled cookie crust in the springform pan.
  16. If using the strawberry swirl, drop spoonfuls of the cooled swirl onto the cheesecake filling. Using a knife or skewer, gently swirl the strawberry mixture through the cheesecake batter.
  17. Carefully place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan, ensuring it comes about halfway up the sides of the springform pan.
  18. Carefully transfer the roasting pan to the preheated oven. Bake for 60-75 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle when gently shaken.
  19. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour.
  20. Carefully remove the springform pan from the water bath and remove the foil. Let the cheesecake cool completely on a wire rack at room temperature.
  21. Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight.
  22. In a food processor, pulse the Golden sandwich cookies and freeze-dried strawberries until they form a coarse crumb.
  23. Transfer the crumbs to a bowl. Pour in the melted unsalted butter and, if using, the powdered sugar. Mix until the crumbs are moistened and clump together when squeezed.
  24. Once the cheesecake is thoroughly chilled, carefully remove the sides of the springform pan.
  25. If desired, spread a thin layer of whipped cream over the top of the cheesecake.
  26. Generously sprinkle the strawberry crunch topping over the cheesecake. Press it in gently so it adheres.
  27. Garnish with fresh strawberries if you like.
  28. Slice and serve!

Nutrition

Keywords: Ensure all dairy ingredients are at room temperature for a smooth batter. Use a water bath to prevent cracks in the cheesecake. Add the crunch topping just before serving to maintain its texture.

Find it online: https://homebitesia.com/strawberry-crunch-cheesecake-recipe-easy-delicious/