If you’re looking for a dessert that beautifully combines flavors and textures, this strawberry crunch cheesecake recipe is just what you need. Creamy and luscious, with a delightful crunch from the topping, this cheesecake is sure to impress your family and friends. Perfect for any occasion, it’s a dessert that celebrates the sweet, juicy flavor of strawberries. Let’s dive into the details of making this scrumptious treat!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream
– 1 cup fresh strawberries, pureed
– ½ cup strawberry jam
– 1 cup crushed granola or cereal for topping
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 30 minutes, and the cheesecake needs to chill for at least 4 hours before serving.
Nutritional Value
Nutritional value per serving (1 slice):
– Calories: 350
– Total Fat: 22g
– Saturated Fat: 10g
– Cholesterol: 70mg
– Sodium: 150mg
– Total Carbohydrates: 31g
– Sugars: 15g
– Protein: 4g
This information is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs and melted butter.
3. Press the mixture firmly into the bottom of a springform pan.
4. Bake crust for 10 minutes, then let it cool.
5. In a large bowl, beat the softened cream cheese until smooth.
6. Gradually add powdered sugar and vanilla extract, mixing well.
7. In another bowl, whip the heavy cream until stiff peaks form.
8. Gently fold the whipped cream into the cream cheese mixture.
9. Stir in the strawberry puree until fully combined.
10. Pour the cheesecake mixture over the cooled crust and smooth the top.
11. Chill in the refrigerator for at least 4 hours or overnight.
12. Before serving, top with strawberry jam and crushed granola.
Alternative Ingredients
You can substitute the graham cracker crumbs with crushed cookies like Oreos for a different flavor. Additionally, use non-dairy cream cheese and whipped cream for a vegan option.
Serving and Pairings
This cheesecake pairs wonderfully with fresh strawberries or a drizzle of chocolate sauce. It can also be served with a side of whipped cream for added indulgence.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. It is not recommended to reheat cheesecake, but you can enjoy it cold. This cheesecake can be frozen for up to 2 months—just wrap it tightly before storing.
Cooking Mistakes
– Don’t overmix the cream cheese to avoid lumps.
– Ensure the crust is tightly packed to hold its shape.
– Allow the cheesecake to chill completely before serving.
– Avoid using cold ingredients; they should be at room temperature.
– Use a springform pan for easy removal.
Helpful Tips
– Use fresh strawberries for the best flavor.
– Let the cheesecake sit at room temperature for 10 minutes before slicing.
– Experiment with different fruit toppings for variety.
– Make sure to line the bottom of the pan with parchment paper for easy removal.
FAQs
Can I make this cheesecake ahead of time?
Yes, you can prepare this cheesecake a day in advance. Just make sure to store it properly in the refrigerator.
What can I use instead of heavy cream?
You can use coconut cream or a non-dairy whipped topping as a substitute for heavy cream.
How long does the cheesecake need to chill?
The cheesecake should chill for at least 4 hours, but overnight is preferred for the best texture.
Can I use frozen strawberries?
Yes, frozen strawberries can be used, but make sure to thaw and drain them before pureeing.
Is this cheesecake gluten-free?
If you use gluten-free graham crackers or a suitable alternative for the crust, then yes, it can be gluten-free.
Conclusion
This strawberry crunch cheesecake recipe is a delightful dessert that combines creamy cheesecake with a crunchy topping, making it a hit at any gathering. With its vibrant flavors and beautiful presentation, it’s bound to be a favorite among your guests. Enjoy this sweet treat any time of the year!
Strawberry Crunch Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries pureed
- ½ cup strawberry jam
- 1 cup crushed granola or cereal for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of a springform pan.
- Bake crust for 10 minutes, then let it cool.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, mixing well.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in the strawberry puree until fully combined.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with strawberry jam and crushed granola.