Description
Luscious Strawberry Crunch Cheesecake brings summer’s sweetness to dessert perfection. Crisp graham cracker base and creamy filling topped with fresh strawberries create a delightful treat you’ll savor with pure joy.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) strawberry puree or strawberry jam
Crust Ingredients:
- 2 cups (240 grams) crushed golden Oreos or vanilla wafer cookies
- 1/4 cup (57 grams) unsalted butter, melted
Topping Ingredients:
- 1 cup (120 grams) crushed golden Oreos or vanilla wafer cookies
- 1/2 cup (30 grams) freeze-dried strawberries, crushed
- 3 tablespoons (45 grams) melted butter
- 1 teaspoon vanilla extract
- 2–3 drops pink food coloring (optional)
- 2–3 drops pink food coloring for topping (optional)
Instructions
- Prepare the oven at 325F (163C) and line a 9-inch springform pan with parchment paper, ensuring complete coverage of the bottom and sides.
- Create the crust by pulverizing golden Oreos and blending with melted butter until thoroughly combined. Press the mixture compactly into the pan’s base, creating an even layer.
- Bake the crust for 8-10 minutes until lightly set, then remove and allow to cool completely at room temperature.
- Whip cream cheese and sugar in a large mixing bowl until exceptionally smooth and velvety, ensuring no lumps remain.
- Incorporate eggs individually, mixing thoroughly after each addition to maintain a silky consistency.
- Gently fold in sour cream, vanilla extract, and strawberry puree, creating a vibrant pink-hued mixture. Add food coloring if desired for enhanced color.
- Pour the filling carefully over the cooled crust, spreading evenly to prevent air pockets.
- Bake for 50-60 minutes until the center appears slightly wobbly but set. Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to prevent cracking.
- Refrigerate the cheesecake for minimum 4 hours or preferably overnight to achieve optimal texture.
- Prepare the crunch topping by crushing golden Oreos and freeze-dried strawberries together, mixing with melted butter until it forms coarse, textured crumbs.
- Once completely chilled, sprinkle the strawberry crunch topping across the surface, gently pressing to ensure adherence.
- Slice and serve this decadent, strawberry-infused cheesecake, enjoying the delightful contrast of creamy and crunchy textures.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing to achieve a silky cheesecake texture.
- Use a water bath technique by placing the springform pan in a larger pan filled with hot water to prevent cracking and create even baking.
- Crush freeze-dried strawberries finely for a more intense flavor and vibrant color in the crunch topping.
- Substitute regular Oreos with gluten-free versions for a celiac-friendly dessert option.
- Prep Time: 30 minutes
- Cook Time: 2 hours 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 357 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg