Strawberry Crunch Cheesecake
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 8 hours
Total Time: 10 hours
Servings: 12 slices
Difficulty Level: Intermediate
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Large roasting pan (for water bath)
- Aluminum foil
- Food processor
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Cooling rack
- Parchment paper
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake:
- 4 8 oz packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs room temperature
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup strawberry puree from fresh strawberries
- For the Strawberry Topping:
- 2 cups fresh strawberries sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
- For the Crunch Coating:
- 24 Golden Oreos
- 2 cups freeze-dried strawberries
- 1/4 cup unsalted butter melted
- Pink food coloring optional
Instructions
- Prepare the Pan:
- Preheat oven to 325°F
- Wrap springform pan with double layer of aluminum foil
- Grease pan and line bottom with parchment paper
- Make the Crust:
- Mix graham cracker crumbs, sugar, and melted butter
- Press mixture into bottom and slightly up sides of pan
- Bake for 10 minutes, then cool
- Prepare Cheesecake Filling:
- Beat cream cheese until smooth
- Gradually add sugar, beating until creamy
- Add eggs one at a time, mixing on low speed
- Mix in heavy cream and vanilla
- Fold in strawberry puree
- Bake the Cheesecake:
- Pour filling into crust
- Place in roasting pan with hot water halfway up sides
- Bake 1 hour 15 minutes or until edges are set but center jiggles slightly
- Turn off oven, leave door closed for 1 hour
- Remove from water bath, cool completely
- Prepare Toppings:
- For Strawberry Topping:
- Combine sliced strawberries, sugar, and lemon juice
- Let sit for 30 minutes
- For Crunch Coating:
- Pulse Golden Oreos in food processor
- Crush freeze-dried strawberries separately
- Mix both with melted butter
- Assembly:
- Chill cheesecake for at least 8 hours
- Top with strawberry mixture
- Press crunch coating around sides and top edge
Notes
Ensure all ingredients are at room temperature before starting
Do not overmix after adding eggs to prevent cracks
Water bath is essential for even baking
Cool cheesecake gradually to prevent cracking
Add crunch coating just before serving to maintain crispness
Can substitute strawberry jam for fresh puree if needed
Store crunch coating separately if not serving entire cake at once
For clean slices, dip knife in hot water between cuts
Can be made up to 2 days ahead (without toppings)
Freeze-dried strawberries can be found in most grocery stores
If cheesecake browns too quickly, tent with foil during baking
Do not overmix after adding eggs to prevent cracks
Water bath is essential for even baking
Cool cheesecake gradually to prevent cracking
Add crunch coating just before serving to maintain crispness
Can substitute strawberry jam for fresh puree if needed
Store crunch coating separately if not serving entire cake at once
For clean slices, dip knife in hot water between cuts
Can be made up to 2 days ahead (without toppings)
Freeze-dried strawberries can be found in most grocery stores
If cheesecake browns too quickly, tent with foil during baking