Experience a burst of flavor with this strawberry crunch cheesecake recipe! This dessert features a creamy strawberry filling, a crunchy topping, and a buttery graham cracker crust. It’s perfect for summer gatherings or any special occasion. With its vibrant color and refreshing taste, this cheesecake is sure to impress your guests and satisfy your sweet tooth. Let’s dive into the delicious details of how to create this stunning dessert!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups fresh strawberries, pureed
– 1 cup cream cheese, softened
– 1 cup powdered sugar
– 1 cup heavy whipping cream
– 1 tsp vanilla extract
– ½ cup crushed strawberries for topping
– ½ cup granola or crushed cookies for crunch
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 30 minutes, and it requires chilling for at least 4 hours.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 350
– Fat: 22g
– Carbohydrates: 30g
– Protein: 4g
This nutritional information is based on a single serving of the cheesecake.
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 to form the crust.
4. Bake the crust for 8-10 minutes until golden. Let it cool.
5. In another bowl, beat the cream cheese until smooth.
6. Gradually add powdered sugar and mix until fully incorporated.
7. Pour in the strawberry puree and vanilla extract, mixing well.
8. In a separate bowl, whip the heavy cream until stiff peaks form.
9. Gently fold the whipped cream into the strawberry mixture until combined.
10. Pour the filling over the cooled crust, smoothing the top.
11. Chill in the refrigerator for at least 4 hours or overnight.
12. Before serving, top with crushed strawberries and granola.
Alternative Ingredients
You can use gluten-free graham crackers for a gluten-free version of the crust. Additionally, swap cream cheese for a vegan alternative if desired, and use coconut cream in place of heavy whipping cream for a dairy-free option.
Serving and Pairings
This cheesecake pairs beautifully with a dollop of whipped cream or fresh strawberries on top. Serve it alongside a refreshing glass of lemonade or iced tea for a delightful summer treat.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 2 months; however, the texture may change slightly upon thawing. Allow it to thaw in the fridge before serving.
Cooking Mistakes
– Don’t overmix the cream cheese; it can become too airy.
– Ensure the crust is pressed firmly to avoid crumbling.
– Use fresh strawberries for better flavor.
– Allow the cheesecake to chill fully for the best texture.
– Avoid skipping the chilling time; it’s crucial for setting.
Helpful Tips
– Use room temperature ingredients for a smoother batter.
– Experiment with different toppings such as chocolate shavings or nuts.
– For a vibrant color, use a mix of ripe and slightly underripe strawberries.
– Garnish with mint leaves for an added touch.
– Always use a springform pan for easy removal.
FAQs
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before pureeing for the best texture and flavor.
How long does the cheesecake need to chill?
The cheesecake should chill for at least 4 hours, but overnight is ideal for the best results.
What can I substitute for cream cheese?
You can use mascarpone cheese or a vegan cream cheese alternative for a different flavor profile.
Is this cheesecake suitable for freezing?
Yes, this cheesecake can be frozen. Wrap it tightly in plastic wrap and foil before freezing to prevent freezer burn.
Can I add more strawberries to the filling?
Absolutely! You can increase the amount of strawberry puree for a stronger flavor, but be cautious not to add too much liquid.
Conclusion
This strawberry crunch cheesecake recipe is a delightful dessert that combines creamy and crunchy textures. Perfect for any occasion, it’s sure to impress both family and friends. Enjoy every bite of this sweet, refreshing treat!
Strawberry Crunch Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups fresh strawberries pureed
- 1 cup cream cheese softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- ½ cup crushed strawberries for topping
- ½ cup granola or crushed cookies for crunch
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 to form the crust.
- Bake the crust for 8-10 minutes until golden. Let it cool.
- In another bowl, beat the cream cheese until smooth.
- Gradually add powdered sugar and mix until fully incorporated.
- Pour in the strawberry puree and vanilla extract, mixing well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the strawberry mixture until combined.
- Pour the filling over the cooled crust, smoothing the top.
- Chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with crushed strawberries and granola.
