Berrylicious Strawberry Crunch Cheesecake
A delightful dessert that combines creamy cheesecake with fresh strawberries and a crunchy topping, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs These golden crumbs create a buttery foundation that’s both crunchy and aromatic.
- 0.25 cups granulated sugar A touch of sweetness to balance out the rich flavors.
- 0.5 cups unsalted butter, melted This brings the graham cracker crust together, offering rich and savory flavor.
For the cheesecake filling
- 16 oz cream cheese, softened Creamy and tangy, delivering that velvety texture.
- 1 cup granulated sugar To sweeten the creamy mixture perfectly.
- 3 large eggs They help bind the ingredients while adding a fluffy texture.
- 1 teaspoon vanilla extract For a rich, aromatic flavor that complements the strawberries.
- 1 cup fresh strawberries, pureed These juicy berries infuse the cheesecake with refreshing flavor.
For the topping
- 1 cup crushed cornflakes or granola A delightful crunch on top that adds surprising texture.
- 0.25 cups unsalted butter, melted To help bind the topping and enhance its richness.
- 2 tablespoons brown sugar A hint of caramel flavor that rounds out the topping.
- 0.5 teaspoon cinnamon To add a warm, spicy note to the dish.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing and lining it with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes and allow it to cool.
Cheesecake filling
- In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition to incorporate air for a fluffy texture.
- Stir in the vanilla extract and pureed strawberries until fully combined. Pour the filling over the cooled crust and spread it evenly.
Baking
- Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggles.
- Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour.
- Afterward, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
Topping
- In a bowl, mix the crushed cornflakes or granola with melted butter, brown sugar, and cinnamon until well coated.
- Once the cheesecake is fully set, top with the crunchy mixture, slice, and serve chilled.
Notes
For best results, allow your cream cheese to soften completely, prep the cheesecake a day ahead for enhanced flavor, and refrigerate if not serving immediately.