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Berrylicious Strawberry Crunch Cheesecake

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A luscious, creamy cheesecake layered with strawberries, topped with a delightful crunchy crumble, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup fresh strawberries, pureed
  • 1 cup freeze-dried strawberries, crushed
  • 1/2 cup granola
  • 1/4 cup melted butter
  • 2 tablespoons sugar
  • 1/2 cup fresh strawberries, chopped
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan to form a crust.
  3. Bake for 8-10 minutes, then remove and allow to cool completely.
  4. Beat together the cream cheese and granulated sugar until smooth and creamy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in vanilla extract, sour cream, and flour, followed by folding in pureed strawberries and heavy cream.
  7. Pour the cheesecake filling into the cooled crust and smooth the top.
  8. Bake for about 45-50 minutes, or until the center is just set with a slight jiggle.
  9. Cool in the oven for about 1 hour, then refrigerate for at least 4 hours or overnight.
  10. Combine crushed freeze-dried strawberries, granola, melted butter, and sugar for the topping.
  11. For optional berry sauce, cook chopped strawberries, sugar, and lemon juice over medium heat for 5-7 minutes.
  12. Before serving, sprinkle the granola topping over the cheesecake and drizzle with berry sauce if desired.

Notes

To enhance creaminess, use room temperature eggs. Consider adding whipped cream on top or experimenting with different fruits for variations.

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