Recipe Title: Strawberry Crunch Cheesecake
Total Time: The total time for this recipe is 5 hours and 15 minutes.
Introduction:
This Strawberry Crunch Cheesecake is a must-try dessert for all lovers of sweet treats! Indulge in creamy layers of delicious cheesecake topped with a unique strawberry crunch. It’s a perfect blend of smooth creaminess and crunchy texture, making this dessert not only pleasant to the palate but also visually appealing.
Why Make This Recipe:
This Strawberry Crunch Cheesecake is an ideal dessert for any occasion, whether it be an intimate gathering or a grand celebration. It’s an innovative twist to the classic cheesecake, introducing the delightful pairing of strawberry and cheesecake in one bite. The crunchy topping adds an exciting texture contrast, enhancing each bite with bursts of flavor.
How to Make Strawberry Crunch Cheesecake:
Ingredients:
For the crust, you will need 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons sugar.
For the cheesecake filling, prepare 24 oz softened cream cheese, 1 cup sugar, 3 large eggs, 1 teaspoon vanilla extract, and 1/3 cup sour cream.
And for the strawberry crunch topping, get ready with 1 cup freeze-dried strawberries, 15 golden Oreos, and 1/4 cup melted butter.
Directions:
First, preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Next, to make the crust, mix graham cracker crumbs, melted butter, and sugar in a bowl. Then, press this mixture into the prepared pan and bake for 10 minutes before cooling.
For the filling, beat cream cheese and sugar in a large bowl until smooth and creamy. Add the eggs one at a time, mixing well after each. Then mix in the vanilla extract and sour cream and pour the filling over the cooled crust.
Bake this for about 45 to 50 minutes until the center sets but is slightly jiggly. Cool the cheesecake on a wire rack and refrigerate for at least 4 hours or overnight for best results.
For the final touch, pulse freeze-dried strawberries and Oreos in a food processor until they form crumbs. Mix these crumbs with melted butter and spread evenly over the chilled cheesecake.
How to Serve Strawberry Crunch Cheesecake:
To serve this delightful dessert, slice the chilled Strawberry Crunch Cheesecake and place each piece on a dessert plate. You may also add a fresh strawberry on top for a charming touch.
How to Store Strawberry Crunch Cheesecake:
Wrap the remaining cheesecake in plastic wrap or aluminum foil and store in the refrigerator. It can last up to one week when properly stored.
Tips to Make Strawberry Crunch Cheesecake:
1. Ensure your cream cheese is at room temperature before mixing to avoid lumps.
2. Do not overmix the cheesecake batter as it might lead to cracks on the surface.
3. Let the cheesecake cool completely before adding the strawberry crunch topping.
Variation:
For a different twist, you may substitute freeze-dried strawberries with other freeze-dried fruits like blueberries or raspberries.
FAQs:
1. Can I use fresh strawberries instead of freeze-dried?
– Using fresh strawberries for the topping might make it soggy. The freeze-dried strawberries provide the necessary crunch.
2. How can I tell when the cheesecake is done baking?
– The cheesecake is done when the center is set but jiggles slightly.
3. Can I freeze the Strawberry Crunch Cheesecake?
– Yes, you can. Just cover it properly and let it freeze. Thaw out in the fridge when ready to serve.