I’m ready to talk about something that’s been on my mind for awhile…. homemade desserts! But seriously ya’ll, I been craving something sweet and delicious all week so long, so I couldn’t wait to make this recipe and share it with you guys.
We’re creating a luscious, decadent Strawberry Crunch Cheesecake that’s as delightful to look at as it is to eat. Don’t be intimidated if you’re not an experienced baker – this recipe is surprisingly simple, and the result is absolutely worth the effort!
Strawberry Crunch Cheesecake
Ingredients
For the crust and crunch topping:
- 2 cups vanilla wafer cookies, crushed
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup unsalted butter, melted
For the cheesecake:
- 4 (8 oz.) packages cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup strawberry puree (made from about 2 cups fresh strawberries)
For the strawberry sauce:
- 1 cup strawberries, diced
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
Instructions
Step 1: The Crust
Preheat your oven to 325°F (163°C). Mix together the crushed cookies, crushed freeze-dried strawberries, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Remove from the oven and set aside.
Step 2: The Cheesecake
In a large bowl, beat the cream cheese until it’s smooth and creamy. Gradually add the sugar, then the sour cream and vanilla extract. Add the eggs, one at a time, mixing on low speed after each addition until just blended. Finally, stir in the strawberry puree.
Pour the cream cheese mixture over the crust in the springform pan. Bake for 1 hour or until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. After that, remove it from the oven, cover, and refrigerate for at least 4 hours or overnight.
Step 3: The Strawberry Sauce
While your cheesecake is chilling, you can prepare the strawberry sauce. In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Stir continuously for about 10 minutes or until the strawberries are soft and the sauce is thickened. Remove from heat and let cool, then refrigerate until ready to use.
Step 4: The Final Touch
When the cheesecake is fully chilled, remove it from the springform pan. Spread the strawberry sauce evenly over the top. Sprinkle the remaining strawberry crunch mixture around the edges to create that fantastic crunch factor.
Voila! Your Strawberry Crunch Cheesecake is ready to steal the show at any gathering. Not only is it a feast for the eyes with its vibrant colors and intriguing textures, but its flavors are sure to captivate your palate, blending the classic creamy richness of cheesecake with the bright, fruity notes of fresh strawberries.
Don’t be surprised when you’re asked to make this again. You might have just found your signature dessert! Enjoy this sweet delight, and stay tuned for more recipes.
Bon Appétit!
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Strawberry Crunch Cheesecake Recipe
Ingredients:
For the crust and crunch topping:
- 2 cups vanilla wafer cookies, crushed
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup unsalted butter, melted
For the cheesecake:
- 4 (8 oz.) packages cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup strawberry puree (made from about 2 cups fresh strawberries)
For the strawberry sauce:
- 1 cup strawberries, diced
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
Instructions:
- Crust: Preheat your oven to 325°F (163°C). Combine the crushed cookies, crushed freeze-dried strawberries, and melted butter. Press this mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Set aside.
- Cheesecake: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, then the sour cream and vanilla extract. Add the eggs, one at a time, mixing on low speed after each addition. Stir in the strawberry puree. Pour the cream cheese mixture over the crust in the springform pan. Bake for 1 hour or until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven, cover, and refrigerate for at least 4 hours or overnight.
- Strawberry Sauce: In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Stir for about 10 minutes or until the strawberries are soft and the sauce is thickened. Let cool, then refrigerate until ready to use.
- Final Touch: Once the cheesecake is fully chilled, remove it from the springform pan. Spread the strawberry sauce evenly over the top. Sprinkle the remaining strawberry crunch mixture around the edges.
Enjoy your delicious Strawberry Crunch Cheesecake!
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