Strawberry Crunch Cheesecake
This Strawberry Crunch Cheesecake combines a creamy cheesecake filling with a delightful strawberry topping and a crunchy, buttery crust. It's a perfect dessert for any celebration or family gathering, presenting a beautiful balance of flavors and textures.
Equipment
- 1 9-inch springform pan
- 1 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 food processor or rolling pin
- 1 plastic wrap
- 1 refrigerator for chilling
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter Melted (for crust)
- ¼ cup granulated sugar For crust
- 16 oz cream cheese Softened
- 1 cup granulated sugar For filling
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 cups fresh strawberries Hulled and sliced
- ¼ cup granulated sugar For topping
- 1 tablespoon lemon juice
- 1 cup strawberry-flavored cereal Like Strawberry Quik or similar
- 2 tablespoons unsalted butter Melted (for crunch layer)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar for the crust. Mix well until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then let it cool.
- In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar, mixing well.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes until the center is set (it may have a slight jiggle).
- Once done, turn off the oven and let it cool in the oven with the door slightly ajar for 1 hour.
- Meanwhile, prepare the strawberry topping by combining sliced strawberries, sugar, and lemon juice in a bowl. Toss to coat and let it sit for 20 minutes.
- For the crunch layer, pulse the strawberry cereal in a food processor until coarse crumbs form. Stir in melted butter until the mixture is moistened.
- Once the cheesecake is completely cooled, spread the strawberry topping over the cheesecake, followed by the cereal crunch on top.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
- Before serving, remove the sides of the springform pan and slice the cheesecake. Enjoy!
Notes
For a more intense strawberry flavor, you can add a few drops of strawberry extract to the cheesecake filling.
This cheesecake can be made one day in advance, allowing the flavors to meld beautifully.
Store any leftovers in the refrigerator for up to 3 days.