Berrylicious Strawberry Crunch Cheesecake: A Decadent Dessert
If you’re a fan of creamy cheesecakes and the sweet, tangy flavor of strawberries, the Berrylicious Strawberry Crunch Cheesecake is a must-try dessert. This delightful treat combines a rich, velvety cheesecake with a crunchy strawberry topping, creating a perfect balance of textures and flavors. Whether you’re hosting a dinner party or simply craving something sweet, this cheesecake is sure to impress.
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
For the Strawberry Crunch Topping:
1 cup fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1 cup crushed shortbread cookies
1/4 cup unsalted butter, melted
Instructions
1. Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the sour cream and vanilla extract, mixing until well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly wobbly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
Remove from the oven and let it cool completely, then refrigerate for at least 4 hours or overnight.
3. Prepare the Strawberry Crunch Topping:
In a small saucepan, combine the chopped strawberries, sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down, about 5-7 minutes.
Remove from heat and let it cool completely.
In a separate bowl, mix the crushed shortbread cookies with the melted butter until well combined.
4. Assemble the Cheesecake:
Once the cheesecake has chilled, spread the cooled strawberry topping evenly over the surface.
Sprinkle the crushed shortbread mixture over the strawberry layer, pressing gently to adhere.
Return the cheesecake to the refrigerator for at least 30 minutes to set the toppings.
5. Serve and Enjoy:
Carefully remove the sides of the springform pan.
Slice the cheesecake and serve chilled. Enjoy the creamy, crunchy, and berrylicious flavors!
Tips for Success
Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to achieve a smooth filling.
Prevent Cracks: Avoid overmixing the batter and bake the cheesecake in a water bath to prevent cracks.
Fresh Strawberries: Use fresh strawberries for the topping for the best flavor, but frozen strawberries can be used in a pinch.
Conclusion
The Berrylicious Strawberry Crunch Cheesecake is a show-stopping dessert that combines the richness of cheesecake with the freshness of strawberries and a delightful crunch. Perfect for any occasion, this cheesecake is sure to become a favorite in your dessert repertoire. Enjoy every bite of this heavenly treat!
Feel free to customize the recipe to your liking and enjoy your Berrylicious Strawberry Crunch Cheesecake!