Description
Indulgent strawberry crunch cheesecake brings Italian pastry artistry to classic dessert lovers. Sweet berry layers and crisp streusel create a delightful dance of textures that will transport you to creamy, crunchy paradise.
Ingredients
Scale
Cheesecake Base:
- 200 g graham crackers
- 100 g unsalted butter, melted
Cheesecake Filling:
- 500 g cream cheese, softened
- 200 g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 ml heavy cream
Strawberry Crunch Topping:
- 250 g fresh strawberries
- 100 g strawberry gelatin
- 150 g vanilla wafers or shortbread cookies
- 50 g freeze-dried strawberries
- 100 g white chocolate, melted
Garnish:
- 50 g fresh strawberries, sliced
- Whipped cream (optional)
Instructions
- Pulse graham crackers in a food processor until finely ground, then blend with melted butter to create a uniform, compact texture for the cheesecake base.
- Press the cracker mixture firmly into the bottom of a 9-inch springform pan, ensuring an even, compact layer. Refrigerate while preparing the filling.
- In a large mixing bowl, whip cream cheese until smooth and creamy, gradually incorporating sugar until fully integrated and light.
- Introduce eggs one at a time, mixing thoroughly after each addition, then fold in vanilla extract and heavy cream until the filling achieves a silky, homogeneous consistency.
- Pour the cheesecake filling over the chilled crust, smoothing the surface with a spatula to eliminate any air pockets.
- Bake in a preheated 325°F oven for approximately 45-50 minutes, until the center is slightly jiggly but set. Allow to cool completely at room temperature.
- For the crunch topping, crush vanilla wafers and freeze-dried strawberries into fine, textured crumbs using a food processor.
- Dice fresh strawberries and combine with strawberry gelatin, creating a vibrant, glossy fruit layer.
- Drizzle melted white chocolate over the cooled cheesecake, then immediately sprinkle the cookie-strawberry crumb mixture, creating a crunchy, decorative coating.
- Spread the strawberry gelatin mixture evenly across the top, allowing it to set in the refrigerator for at least 2 hours.
- Before serving, garnish with fresh sliced strawberries and optional whipped cream for an elegant finish.
- Chill the cheesecake for a minimum of 4 hours or overnight to ensure perfect slicing and optimal flavor development.
Notes
- Prevent cracking by baking the cheesecake in a water bath, which helps distribute heat evenly and maintains moisture during the cooking process.
- Create a gluten-free version by substituting graham crackers with almond flour or gluten-free cookie crumbs for the base.
- Enhance the strawberry flavor by adding a small amount of strawberry extract or using strawberry-flavored cream cheese in the filling.
- Simplify the recipe by using store-bought strawberry sauce instead of making the gelatin mixture, saving time without compromising taste.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg