Strawberry Crunch Cheesecake
Strawberry Crunch Cheesecake is a deliciously creamy treat with a sweet strawberry topping and a satisfying crunchy layer that adds the perfect texture. This cheesecake brings together the smooth richness…
Tip: save now, cook later.Strawberry Crunch Cheesecake is a deliciously creamy treat with a sweet strawberry topping and a satisfying crunchy layer that adds the perfect texture. This cheesecake brings together the smooth richness of cream cheese with the fresh, bright flavor of strawberries and a little crisp to keep every bite exciting.
I love making this cheesecake when I want something that feels special but still easy to share with family or friends. The crunchy topping is my favorite part—it adds a fun surprise that makes this cheesecake stand out from the usual creamy desserts. Plus, it’s a great way to enjoy fresh strawberries in a dessert that everyone loves.
Whenever I serve this cheesecake, I like to slice it up and have it with a cup of tea or a cold glass of milk. It’s always a hit at gatherings, and I’ve noticed that the crunchy layer encourages people to savor each bite slowly. If you’re looking for a dessert that’s both smooth and crunchy with a lovely fruity twist, this Strawberry Crunch Cheesecake might just become your new favorite!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust and crunch topping a crisp texture and buttery flavor. If you don’t have graham crackers, digestive biscuits or vanilla wafers work well too.
Cream Cheese: Softened cream cheese is essential for a smooth filling. Full-fat cream cheese gives the best creamy texture, but you can try reduced-fat versions for a lighter cheesecake.
Strawberries: Fresh strawberries make the topping bright and fresh. If strawberries aren’t in season, frozen berries can be used—just thaw first and drain excess liquid.
Sour Cream: This adds tang and smoothness to the cheesecake. Greek yogurt is a good substitute if you prefer a lighter twist.
How Do I Get the Perfect Smooth and Crack-Free Cheesecake?
Getting a smooth, creamy cheesecake without cracks can be tricky. Here are some tips that work for me:
- Beat the cream cheese well to avoid lumps but don’t overmix once eggs are added to prevent too much air.
- Use room temperature ingredients to blend smoothly.
- Bake at a low temperature (325°F/163°C) so the cheesecake cooks gently.
- After baking, leave the cheesecake in the turned-off oven with the door ajar for an hour to cool down slowly. This helps prevent cracks.
- A springform pan makes it easier to remove the cheesecake cleanly.
Following these steps helped me get creamy and beautiful cheesecake every time. It’s worth the patience!
Equipment You’ll Need
- 9-inch springform pan – makes removing the cheesecake easy without breaking the crust.
- Mixing bowls – you’ll need a few to mix the crust, filling, and topping separately.
- Electric mixer or hand mixer – beats cream cheese smoothly for the best texture.
- Measuring cups and spoons – for accurate ingredient amounts every time.
- Saucepan – to cook the strawberry topping and thicken it perfectly.
- Spatula – helps spread fillings and toppings smoothly and scrape bowls clean.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries to enjoy different berry flavors with the same crunch.
- Add lemon zest to the cheesecake filling for a fresh citrus twist that brightens the flavor.
- Mix crushed nuts like pecans or almonds into the crunch topping for extra texture and nuttiness.
- Try a chocolate graham cracker crust or sprinkle mini chocolate chips on the filling to add a chocolate touch.
How to Make Strawberry Crunch Cheesecake
Ingredients You’ll Need:
For the Crust and Crunch Topping:
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- 1 cup unsalted butter, melted (3/4 cup for crust, 1/4 cup for topping)
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Strawberry Topping:
- 4 cups fresh strawberries, hulled and sliced
- ¾ cup granulated sugar
- ¼ cup water
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
For Garnish:
- Whipped cream
- Fresh strawberries
- Fresh mint leaves
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare, 1 hour to bake, then cool slowly in the oven for 1 hour. After that, it needs to chill in the refrigerator for at least 4 hours or overnight. Preparing the strawberry topping takes about 10 minutes. So, plan ahead for about 6 hours total including chilling time to get the best results.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, ½ cup sugar, and ¾ cup melted butter. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan to form the crust. Bake it for 10 minutes, then remove and let it cool.
2. Make the Cheesecake Filling:
Beat the softened cream cheese in a large bowl until smooth. Gradually add 1 cup sugar and keep mixing until creamy. Add vanilla extract. Add eggs one at a time, beating just until combined each time. Stir in the sour cream until smooth and well blended.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust. Bake at 325°F (163°C) for 55-65 minutes or until the center is almost set but still slightly wobbly. Turn the oven off and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly. Then remove the cheesecake and cool completely at room temperature. Finally, chill it in the fridge for at least 4 hours or overnight.
4. Prepare the Strawberry Topping:
In a saucepan over medium heat, combine sliced strawberries, ¾ cup sugar, and ¼ cup water. Cook until the strawberries release their juices and sugar dissolves, about 5-7 minutes. Stir in the dissolved cornstarch and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let it cool.
5. Make the Crunch Topping:
Mix together the remaining ¼ cup melted butter with ½ cup graham cracker crumbs. This will be a crunchy topping to sprinkle on.
6. Assemble the Cheesecake:
Once your cheesecake is chilled, spread the cooled strawberry topping evenly over it. Then sprinkle the buttered graham cracker crumb crunch along the edges or on top as you like.
7. Garnish and Serve:
Add a dollop of whipped cream on each slice. Top with a fresh strawberry and a small fresh mint leaf for a pretty, tasty finish. Serve chilled and enjoy your delicious Strawberry Crunch Cheesecake!
Can I Use Frozen Strawberries for the Topping?
Yes, you can use frozen strawberries! Just thaw them completely and drain any excess liquid before cooking the topping to avoid making it too watery.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to keep the strawberry topping separate if possible to avoid sogginess, or add fresh topping before serving.
Can I Make the Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better after chilling overnight, which helps the flavors meld and the texture set perfectly.
What Can I Substitute for Sour Cream?
You can substitute sour cream with Greek yogurt or crème fraîche if preferred. Both add a similar tang and creaminess to the filling.
