Description
Strawberry Crunch Cheesecake delivers pure summer delight with its creamy layers and crispy topping that dance together perfectly. Grab fresh strawberries, crush some graham crackers, and prepare for a dessert that brings smiles to your gathering.
Ingredients
Scale
Main Ingredients:
- 16 ounces cream cheese
- 2 cups fresh strawberries
- 2 cups graham cracker crumbs
- ½ cup butter
Supporting Ingredients:
- ¾ cup granulated sugar
- ½ cup powdered sugar
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Mix 200 grams graham cracker crumbs with 100 grams melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Refrigerate the crust for 15 minutes at 40°F to help it set firmly while you prepare the filling.
- Beat 450 grams softened cream cheese in a stand mixer at medium speed for 3 minutes until completely smooth and free of lumps.
- Add 150 grams granulated sugar and 1 teaspoon vanilla extract to the cream cheese. Mix for another 2 minutes until the sugar dissolves completely.
- In a separate chilled bowl, whip 240 ml heavy cream until stiff peaks form, about 4-5 minutes using an electric mixer at high speed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the light, airy texture.
- Pour the creamy filling over the chilled crust, smoothing the top with a spatula to create an even surface.
- Arrange 300 grams sliced fresh strawberries decoratively across the top of the cheesecake.
- Refrigerate the cheesecake for 6-8 hours or overnight at 38°F to allow it to set completely.
- Before serving, dust 50 grams powdered sugar over the top using a fine mesh sifter for a delicate finish.
Notes
- Swap graham crackers with gluten-free cookies or crushed nuts for a celiac-friendly version.
- Freeze fresh strawberries before slicing to get clean, precise cuts without mushing the fruit.
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Refrigerate the springform pan before pressing the crust to help it set faster and hold its shape better.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Cheesecakes
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 379 kcal
- Sugar: 29 g
- Sodium: 122 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg