Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake

Servings: 12

Prep Time: 30 minutes

Cook Time: 1 hour

Cooling & Chilling Time: 6–8 hours (or overnight)

Total Time: Approximately 8–9 hours

Components:

1. Graham cracker crust

2. Classic baked cheesecake filling

3. Strawberry crunch topping

4. Optional: Strawberry sauce and whipped cream for garnish

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 2 tablespoons granulated sugar

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 700 grams (about 3 cups) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1/2 cup sour cream

• 1/4 cup heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon all-purpose flour (for stability)

For the Strawberry Crunch Topping:

• 15 golden sandwich cookies (e.g., Golden Oreos)

• 3 tablespoons freeze-dried strawberries or strawberry gelatin mix (e.g., Jell-O powder)

• 3 tablespoons unsalted butter, melted

Instructions

1. Prepare the Crust:

1. Preheat the oven to 160°C (325°F).

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to compact the crust.

4. Bake for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

2. Add sugar and beat until well incorporated, scraping down the sides as needed.

3. Add eggs one at a time, mixing on low speed. Do not overbeat.

4. Mix in sour cream, heavy cream, vanilla extract, and flour. Blend until just smooth.

3. Bake the Cheesecake:

1. Pour the filling over the cooled crust and smooth the top.

2. Wrap the outside of the pan with foil to prevent leaks, and place in a larger roasting pan filled with hot water halfway up the sides (water bath method).

3. Bake for 55–65 minutes, or until the center is just set but slightly jiggly.

4. Turn off the oven, leave the door slightly open, and let the cheesecake sit inside for 1 hour.

5. Remove from the oven and chill in the refrigerator for at least 6 hours or overnight.

4. Prepare the Strawberry Crunch Topping:

1. In a food processor, pulse the cookies until coarse crumbs form.

2. Add freeze-dried strawberries or gelatin powder and pulse to combine.

3. Add melted butter and pulse a few more times until the mixture sticks together slightly but remains crumbly.

4. Store in an airtight container until ready to use.

5. Assemble and Serve:

1. Once the cheesecake is fully chilled and set, remove it from the pan and transfer to a serving plate.

2. Press the strawberry crunch topping onto the sides and sprinkle generously over the top.

3. Optional: Garnish with fresh strawberries, whipped cream, or a drizzle of strawberry sauce.

Storage:

Refrigerate leftovers for up to 5 days. Cheesecake can also be frozen (without the topping) for up to 1 month.

Let me know if you’d like a no-bake version, a cupcake-sized variation, or an eggless adaptation.