Indulge in the delightful layers of our strawberry crunch cheesecake, where creamy, luscious strawberry cheesecake meets a buttery, crunchy topping. This dessert is perfect for gatherings or a sweet treat at home. Easy to prepare and incredibly satisfying, it’s sure to impress your guests and bring a smile to your face. Let’s dive into this mouth-watering recipe that celebrates the sweet and vibrant flavors of fresh strawberries!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup fresh strawberries, pureed
– 1 cup heavy whipping cream
– ½ cup granola (for crunch topping)
– Fresh strawberries for garnish
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, and chilling time is approximately 4 hours.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 22g fat, 28g carbohydrates, and 4g protein. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs and melted butter until combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let it cool.
5. In a mixing bowl, beat softened cream cheese until smooth.
6. Gradually add powdered sugar and vanilla extract, mixing well.
7. Stir in the pureed strawberries until fully incorporated.
8. In another bowl, whip the heavy cream until stiff peaks form.
9. Gently fold the whipped cream into the strawberry mixture.
10. Pour the cheesecake filling over the cooled crust and smooth the top.
11. Refrigerate for at least 4 hours or until set.
12. Before serving, sprinkle granola on top and garnish with fresh strawberries.
Alternative Ingredients
You can substitute graham cracker crumbs with digestive biscuits or shortbread cookies for a different flavor. For a dairy-free option, use vegan cream cheese and coconut whipped cream.
Serving and Pairings
This cheesecake pairs beautifully with a fresh fruit salad or a scoop of vanilla ice cream. A drizzle of chocolate or caramel sauce can also enhance its flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This cheesecake can be frozen for up to a month; thaw it in the refrigerator before serving.
Cooking Mistakes
- Overmixing the cream cheese can lead to a dense texture.
- Not chilling the cheesecake long enough will result in a runny filling.
- Using too much butter in the crust can make it soggy.
- Forgetting to whip the cream separately can lead to a lack of fluffiness.
- Not letting the cheesecake cool completely before refrigerating can affect its texture.
Helpful Tips
- Use fresh strawberries for the best flavor.
- Let the cream cheese sit at room temperature for easier mixing.
- Experiment with different toppings like chocolate shavings or nuts.
- Use a hot knife to cut clean slices.
FAQs
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just ensure they are thawed and drained of excess liquid before pureeing.
How can I make this cheesecake gluten-free?
Use gluten-free graham cracker crumbs or a gluten-free cookie alternative for the crust.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance and stored in the refrigerator.
What can I use instead of granola for the topping?
You can substitute granola with crushed nuts or cookie crumbs for added texture.
How long does the cheesecake keep in the fridge?
The cheesecake will keep in the refrigerator for up to 3 days when stored properly in an airtight container.
Conclusion
This strawberry crunch cheesecake is not just a treat for the taste buds but also a feast for the eyes. With its vibrant color and delightful crunch, it’s perfect for any occasion. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this cheesecake will surely impress and satisfy your sweet cravings.
Strawberry Crunch Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries pureed
- 1 cup heavy whipping cream
- ½ cup granola for crunch topping
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool.
- In a mixing bowl, beat softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, mixing well.
- Stir in the pureed strawberries until fully incorporated.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the strawberry mixture.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, sprinkle granola on top and garnish with fresh strawberries.
