Strawberry Crunch Cheesecake
Ingredients
- Graham Crackers: 1 ½ cups crumbs about 12 full sheets
- Unsalted Butter: 5 tbsp melted for crust, 2 tbsp for topping
- Cream Cheese: 24 oz room temperature
- Granulated Sugar: 1 cup
- Fresh Strawberries: 1 ½ cups pureed
- Eggs: 3 large
- Vanilla Extract: 1 tsp
- Sour Cream: ½ cup
- Strawberry Shortcake Cookies or Freeze-Dried Strawberries: 1 cup crushed for topping
- Heavy Cream: ½ cup optional for whipped topping
Instructions
- Crust: Preheat oven to 325°F (160°C). Blend graham cracker crumbs, butter, and sugar; press into 9-inch springform pan. Bake 8-10 minutes, then cool.
- Filling: Beat cream cheese and sugar until smooth. Add strawberry puree and vanilla. Mix in eggs one at a time, then sour cream. Pour over cooled crust.
- Baking: Wrap pan in foil, place in water bath, and bake 55-65 minutes until edges are set and center jiggles. Cool in oven 1 hour, then chill 4+ hours.
- Crunch Topping: Mix crushed cookies or strawberries, graham crumbs, and butter. Sprinkle over chilled cheesecake. Optionally, pipe whipped cream.
Equipment
For detailed step-by-step instructions, check out the full recipe above.
Equipment
- 9-inch springform pan
- Food processor
- Stand or hand mixer
- Large mixing bowl
- Roasting pan(for water bath)
- Aluminum foil
- Measuring cups/spoons
- Spatula
- Optional: Piping bag (for whipped cream)
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