Berrylicious Strawberry Crunch Cheesecake Recipe

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon (optional)
1/2 cup melted butter

For the Strawberry Crunch Topping:

1 1/2 cups freeze-dried strawberries
1 1/2 cups crushed graham crackers (about 1 sleeve)
1/4 cup sugar
1/4 cup melted butter

For the Cheesecake Filling:

3 packages (8 oz each) 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 lemon juice
1/4 cup strawberry puree (fresh or from frozen strawberries)

For the Strawberry Sauce (Optional):

1 cup fresh strawberries, chopped
1/4 cup sugar
1 tablespoon lemon juice

Instructions

1. Prepare the Crust:

Preheat your oven to 325°F (163°C).
In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until everything is well combined.
Press the mixture into the bottom of a 9-inch springform pan to create an even layer.
Bake for 10 minutes, then remove from the oven and let cool.

2. Make the Strawberry Crunch Topping:

In a food processor, pulse the freeze-dried strawberries and graham crackers until they become a coarse crumb texture.
Add the sugar and melted butter, and pulse again until everything is mixed well.
Set the topping aside for later.

3. Prepare the Cheesecake Filling:

Beat the softened cream cheese and sugar in a large bowl with an electric mixer until smooth and creamy.
Add the eggs one at a time, mixing after each addition.
Mix in the sour cream, heavy cream, vanilla extract, and lemon juice until smooth.
Stir in the strawberry puree until evenly incorporated.

4. Assemble the Cheesecake:

Pour the cheesecake filling onto the prepared crust in the springform pan.
Tap the pan lightly on the counter to remove any air bubbles.
Bake for 50-60 minutes, or until the center is just set (it may still jiggle slightly).
Turn off the oven and let the cheesecake cool in the oven for an hour with the door slightly ajar.
Afterward, transfer to the fridge and chill for at least 4 hours or overnight for best results.

5. Add the Strawberry Crunch Topping:

After the cheesecake has chilled, sprinkle the strawberry crunch topping evenly over the top.

6. Make the Strawberry Sauce (Optional):

In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.
Cook over medium heat for about 10-15 minutes until the strawberries break down and the mixture thickens.
Let the sauce cool before drizzling it over the cheesecake.

7. Serve:

Once ready, remove the cheesecake from the springform pan and transfer to a serving platter.
Slice and enjoy the delicious combination of creamy cheesecake and crunchy, fruity topping!

Tips:

Fresh Strawberries: If you prefer fresh strawberries instead of the puree, you can blend fresh strawberries into a puree and substitute them in the filling.
Flavor Variations: Feel free to add a swirl of strawberry jam on top of the cheesecake before baking for an extra strawberry flavor boost.
No Springform Pan? You can use a regular pie dish or any baking pan, but a springform pan makes it easier to remove the cheesecake.

Enjoy your Berrylicious Strawberry Crunch Cheesecake—perfect for any special occasion!

Here’s a fun and delicious recipe for a Berrylicious Strawberry Crunch Cheesecake! This cheesecake combines the creamy goodness of a classic cheesecake with a sweet, crunchy strawberry topping that’s sure to impress.