Irresistible Strawberry Crunch Cheesecake
This cheesecake combines creamy filling, fresh strawberries, and a delightful crunch, making it perfect for any gathering or quiet indulgence.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 16 oz cream cheese, softened Make sure it's softened to avoid lumps.
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped cream
- 1 cup fresh strawberries, sliced Can use frozen if properly thawed and drained.
- 1/2 cup strawberry sauce Homemade or store-bought.
Instructions
Preparation
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake at 350°F (175°C) for about 8-10 minutes, and then let it cool completely.
Creamy Filling
- Beat the softened cream cheese in a large mixing bowl until smooth.
- Gradually add in the powdered sugar and vanilla extract, mixing until everything is well combined.
Combine
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
Layering
- Pour half of the cheesecake filling over the cooled crust.
- Layer on the sliced strawberries followed by the rest of the cheesecake filling.
Setting
- Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.
Finishing Touches
- Once set, drizzle strawberry sauce over the top, and sprinkle some crushed graham crackers on top before serving.
Notes
If you want to elevate the flavor, try adding a splash of lemon juice to the filling for a little zing! Make sure your cream cheese is properly softened to avoid lumps; usually, take it out of the fridge an hour prior to mixing.