Description
Enjoy a luscious Strawberry Cheesecake featuring a buttery graham cracker crust, creamy filling, and a delightful strawberry crunch topping. This dessert is perfect for any celebration, guaranteed to impress and satisfy your cravings!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (for the crust)
- ½ cup unsalted butter, melted (for the crust)
- ¼ cup granulated sugar (for the crust)
- 16 oz cream cheese, softened (for the cheesecake filling)
- 1 cup granulated sugar (for the cheesecake filling)
- 1 tsp vanilla extract (for the cheesecake filling)
- 2 large eggs (for the cheesecake filling)
- 1 cup sour cream (for the cheesecake filling)
- 1 cup heavy whipping cream (for the cheesecake filling)
- ¼ cup powdered sugar (for the cheesecake filling)
- 1 cup freeze-dried strawberries (for the strawberry crunch topping)
- 1 cup graham cracker crumbs (for the strawberry crunch topping)
- ¼ cup unsalted butter, melted (for the strawberry crunch topping)
- 2 tbsp granulated sugar (for the strawberry crunch topping)
- Fresh strawberries, sliced (for garnish)
- Whipped cream (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are evenly coated with butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan, packing it tightly to create a solid base.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract, beating until well combined.
- Add the eggs one at a time, mixing well after each addition. Avoid overmixing.
- Add the sour cream and mix until just combined.
- In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
- Bake at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will still jiggle slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- While the cheesecake is chilling, place the freeze-dried strawberries in a food processor and pulse until finely crushed.
- In a mixing bowl, combine the crushed strawberries, graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Notes
- For best results, refrigerate the cheesecake overnight to allow it to set properly.
- You can adjust the sweetness of the strawberry crunch topping by adding more or less sugar according to your taste.
- Prep Time: 30 minutes
- Cook Time: 60 minutes