Description
Heavenly strawberry crunch cheesecake brings Italian dessert magic to your table with silky layers and crisp graham cracker topping. Sweet summer berries and creamy cheese blend perfectly, creating an irresistible treat you cannot resist.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups (360 ml) graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
Filling Ingredients:
- 4 (8 ounces/226 grams) packages cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs
- 1 cup (240 ml) fresh strawberries, pureed
- 1/4 cup (30 grams) all-purpose flour
- 1 teaspoon vanilla extract
Crunch Topping Ingredients:
- 1 cup (240 ml) chopped strawberries
- 1 cup (240 ml) crushed graham crackers
- 1/2 cup (120 ml) strawberry Jell-O powder
- 1/2 cup (113 grams) unsalted butter, melted
Icing Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 4 cups (480 grams) powdered sugar
- 1/4 cup (60 ml) heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) fresh strawberries, pureed
- Pink food coloring (optional)
Instructions
- Preheat the oven to 325F (160C) and prepare a 9-inch springform pan with a light grease coating to prevent sticking.
- Create the crust by thoroughly blending graham cracker crumbs with melted butter, then press the mixture firmly and evenly across the bottom of the pan.
- In a large mixing bowl, whip the cream cheese until achieving a completely smooth and fluffy texture.
- Incorporate sugar gradually, ensuring a creamy consistency. Add vanilla extract, eggs, and flour, mixing carefully until ingredients are just combined.
- Gently fold in pureed strawberries, distributing them evenly throughout the cheesecake batter.
- Transfer the batter into the prepared crust-lined pan, smoothing the top with a spatula.
- Bake for 50-60 minutes until the center sets with a slight wobble. After baking, turn off the oven and allow the cheesecake to cool with the door slightly ajar for one hour.
- Refrigerate the cheesecake for a minimum of 4 hours or preferably overnight to ensure complete setting.
- Prepare the crunch topping by combining chopped strawberries, strawberry Jell-O powder, crushed graham crackers, and melted butter until well mixed.
- Distribute the strawberry crunch topping evenly across the chilled cheesecake surface.
- Create the pink cream icing by beating butter until creamy, then gradually adding powdered sugar, heavy cream, and vanilla extract.
- Fold pureed strawberries into the icing and add pink food coloring if desired for enhanced visual appeal.
- Carefully spread the strawberry pink cream icing over the cheesecake, leaving portions of the crunch topping visible.
- Release the cheesecake from the springform pan, slice into elegant portions, and serve chilled for optimal flavor and texture.
Notes
- Select high-quality, ripe strawberries for the most vibrant flavor and natural sweetness in both the filling and topping.
- Let cream cheese soften at room temperature for 30-45 minutes to ensure a smooth, lump-free cheesecake batter.
- Avoid overmixing the cheesecake batter to prevent air bubbles and a cracked surface during baking.
- Use a water bath technique by placing the springform pan in a larger pan with hot water to create more even, gentle heat and prevent cracking.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Strain pureed strawberries through a fine-mesh sieve to remove seeds and create a smoother texture in the filling and icing.
- Decorate with fresh strawberry slices or mint leaves for an elegant, professional presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 438 kcal
- Sugar: 45 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg