Strawberry Crunch Cheesecake
This Strawberry Crunch Cheesecake combines velvety smooth vanilla cheesecake filling that is layered with a strawberry layer, made using fresh strawberries. The cheesecake is topped with a delicious signature strawberry crunch crumble, dollops of freshly made whipped cream, and fresh strawberries.
Here is what you will love about this Strawberry Crunch Cheesecake
- Nostalgic flavors – this strawberry crunch cheesecake combines the signature strawberry crunch topping on the Good Humor Strawberry Shortcake Bars with a creamy cheesecake layered with vanilla and fresh strawberry.
- Visually appealing – this cheesecake is eye catching with the contrasting vanilla and strawberry layers. The crunch topping, whipped cream dollops and fresh strawberries add the perfect finishing touch on top.
- Easy to make – cheesecake is one of those desserts that I truly believe anyone can make! Your mixer does the majority of the work, making the cheesecake filling smooth and creamy. This cheesecake has an extra step with the homemade strawberry sauce, but I promise this is easy to make!
- The perfect spring or summer bake – I love the fresh strawberry flavor in this cheesecake. It is such a great cheesecake to make during the spring and summer seasons with ripe, juicy strawberries.
Here’s how to make this Strawberry Crunch Cheesecake
Make the crust
In a large bowl, or using a food processor, you’ll add the graham cracker crumbs and sugar. Use a fork, or pulse to combine. Drizzle in the melted butter, and using a fork, or pulsing a few times, mix to combine until all crumbs are moistened.
Pour the mixture into a nonstick 9-inch springform pan. Use the bottom of a glass or cup to press the mixture evenly into the bottom and up the sides of the pan.
Bake the crust in a 350F oven for 8 minutes. This helps the crust set so that it holds together.
Make the strawberry sauce
In a medium size saucepan, add strawberries, lemon juice and sugars. Stirring frequently, you’ll cook this mixture over medium heat for a few minutes, just until the sugar dissolves and the strawberries begin to release their natural juices.
If you have an immersion blender, you can blend the mixture in the pan. If you do not have an immersion blender, wait 10 minutes to allow the mixture to cool sightly, then blend in a food blender until smooth.
Add 1-2 drops of red food gel and blend to combine. I used super red food gel by Chefmaster. This step is optional, but it does give the strawberry sauce a more vibrant red color. If you choose to not use it, the strawberry layer will be a fainter pink color.
Pour the strawberry sauce through a fine mesh sieve. This step removes the seeds and larger pieces so that the sauce is completely smooth.
Set the sauce in the refrigerator to cool until ready to use.
Make the cheesecake filling
In the bowl of a stand mixer, using a paddle attachment, or a large bowl with a handheld mixer, add cream cheese, sugar and sour cream. Beat until mixture is creamy and combined.
Add in heavy cream, vanilla extract and salt. Beat until combined.
Add in the eggs, one at a time, until combined.
Assemble
Pour 2/3 of the cheesecake filling into the cooled crust.
Add the strawberry sauce to the remaining cheesecake filling, along with 4 ounces softened cream cheese. Stir/beat mixture until combined.
Pour the strawberry cheesecake filling on top of the vanilla cheesecake filling.
Bake
Wrap the top and sides of the 9-inch springform pan with aluminum foil. Alternatively, you can place the 9-inch springform pan in a 10-inch round cake pan. Then place this (aluminum foil wrapped or double pan), into a larger 12- or 14-inch round cake pan, or large roasting pan. Pour hot water so that it reaches halfway up the 9-inch springform pan. If you did the double pan method, with the 9-inch springform pan inserted into the 10-inch round cake pan, you will want to pour the water between the large outer most pan and the 10-inch pan. There should be no water in between the 9-inch springform pan and 10-inch pan. If you used the aluminum foil method, the aluminum foil should protect the 9-inch springform pan from the water, so you can pour the hot water into the large pan. Make sure that the hot water does not go over top of the aluminum foil.
Bake in 325F oven for 70-80 minutes, or until the edges are set and the center wobbles slightly.
Cool
Cool the cheesecake on a wire cooling rack for 1 hour. After 20 minutes in the outer pans, remove the springform pan from the outer pans and allow to continue to sit for an additional 40 minutes on the wire cooling rack.
Once the cheesecake has cooled for 1 hour at room temperature, place in refrigerator for 4 hours, or up to overnight (ideally overnight). Once the cheesecake has sat in the refrigerator for 2 hours, cover the cheesecake with plastic wrap, to prevent the cheesecake from forming a tough skin on the surface.
Final touches
Make the strawberry crunch topping. In a food processor, add 10 Golden Oreo’s and pulse until finely ground. Add in strawberry jello powder (or you can use ground up freeze dried strawberries) and 1 tablespoon of water. Pulse a few times, just until the mixture is coarse crumbs. You want to make the crunch topping just before serving, because it will lose its crunch after it sits for a few hours.
Make the whipped cream. You can certainly use store bought whipped cream, but homemade tastes really delicious! In the bowl of a stand mixer fitted with the whisk attachment, add heavy cream and powdered sugar. Whip the mixture on medium-high speed, until stiff peaks form. Place the whipped cream in a piping bag or a zip-top bag with one corner snipped off. If you have a 1M tip, place that in your piping bag. However, if you don’t, just plain dollops of whipped cream will look just as nice.
Sprinkle the crunch topping over the center of the cheesecake. Then, pipe dollops of whipped cream around the edge of the cheesecake. Place a half cut strawberry in each dollop of whipped cream.
Serve and enjoy!
Storage
If you think you will have leftovers, I recommend making only half (or however much you think you will need) of the crunch topping. The crunch topping loses its crunch after a few hours. It doesn’t take long to make the crunch topping, so it is easy to make, just before serving.
Store leftover cheesecake in an air-tight container, or wrapped tightly with plastic wrap in the refrigerator for 3 to 4 days.
Here are some of my favorite strawberry desserts
Let me know what you think!
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Strawberry Crunch Cheesecake
- Total Time: 6 hours 35 minutes
- Yield: 1 9-inch cheesecake 1x
Description
This Strawberry Crunch Cheesecake combines velvety smooth vanilla cheesecake filling that is layered with a strawberry layer, made using fresh strawberries. The cheesecake is topped with a delicious signature strawberry crunch crumble, dollops of freshly made whipped cream, and fresh strawberries.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) cream cheese, softened
- 1/4 cup sour cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
- 1 teaspoon salt
- 3 large eggs
Strawberry Layer
- 1/3 cheesecake filling
- 4 ounces cream cheese, softened
- 1 pound fresh or frozen strawberries, hulled, rinsed and cut into quarters
- 1/4 cup granulated sugar
- Juice of 1 medium lemon
- 2 drops super red food gel (I used the Chefmaster brand)
Strawberry Crunch Topping
- 2 1/2 tablespoons strawberry jello mix powder (or you can use freeze-dried strawberry powder)
- 10 Golden Oreos
- 1 tablespoon water
Whipped Cream
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
Instructions
1. Preheat oven to 350F.
2. Make the crust. In a large bowl, or a food processor, add the graham cracker crumbs, sugar and melted butter. Mix to combine until all crumbs are moistened with the butter. Pour mixture into a 9-inch springform pan. Use the bottom of a cup or glass to press the mixture along the bottom and sides of the pan until smooth and even.
Bake in preheated oven for 8 minutes. Remove from oven and allow to cool on a wire cooling rack until ready to use. Reduce the oven temperature to 325F after taking the crust out of the oven.
3. Make the strawberry syrup for the strawberry layer. In a medium size saucepan, add 1 pound strawberries, ¼ cup sugar, and juice of lemon. Cook over medium heat, stirring frequently until the sugar is dissolved and strawberries begin to release their natural juices. Add red food gel (this is optional, but without it the strawberry color will be a paler pink color). Use an immersion blender or large blender (if you use a blender allow mixture to cool for 10 minutes before using), to blend until smooth.
Pour mixture through a fine mesh sieve to remove the seeds and the larger pieces.
Place mixture in refrigerator until ready to use.
4. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, add the softened cream cheese, sour cream and sugar. Beat until combined and creamy.
Add in the heavy cream, salt and vanilla extract. Beat until combined, making sure to scrape down the bottom of the bowl and sides, making sure everything is combined.
Add in the eggs, one at a time, and beat just until combined.
5. Pour 2/3 of the cheesecake mixture into the prepared crust.
6. Add the cool strawberry syrup to the remainder of the cheesecake filling, as well as 4 ounces of softened cream cheese. Beat until combined.
7. Pour the strawberry layer on top of the plain cheesecake layer.
8. Wrap the sides and bottom of the pan with aluminum foil, or you can set the 9-inch springform pan into a 10-inch round cake pan. Then, place into a larger 12- or 14-inch round cake pan, or large roasting pan. Pour hot water so that it comes up half way up the 9-inch springform pan. If you did the double pan method, with the 9-inch springform pan inserted into the 10-inch round cake pan, you will want to pour the water between the large outer most pan and the 10-inch pan. There should be no water in between the 9-inch springform pan and 10-inch pan. If you used the aluminum foil method, the aluminum foil should protect the 9-inch springform pan from the water, so you can pour the hot water into the large pan. Make sure that the hot water does not go over top of the aluminum foil. The water bath helps the cheesecake bake evenly and slowly, resulting in a creamy texture.
9. Bake in 325F preheated oven for 70-80 minutes, or until the edges are set and center wobbles slightly.
10. Allow to cool for 1 hour on a wire cooling rack, then place in refrigerator to chill for 4 hours or overnight (ideally overnight). Wrap the cheesecake with plastic wrap after chilling for 2 hours.
11. When ready to serve, make the crunch topping. In a food processor add Golden Oreos and pulse until finely ground. Add strawberry jello powder (or freeze dried strawberry powder), and water. Pulse a few times to combine.
12. Make the whipped cream. In the bowl of a stand mixer fitted with the whip attachment, add the heavy cream and powdered sugar. Whip until stiff peaks form. Place in a piping bag fitted with a 1M tip, or a zip-top bag with one corner snipped off. If you don’t have a 1M tip, you can just pipe dollops of whipped cream around the border.
13. Sprinkle the topping over the center of the cheesecake. Pipe rosettes of whipped cream around the outer cheesecake, and place a half cut strawberry in the center of each dollop. Serve and enjoy!
Notes
- Storage – store leftover cheesecake in an airtight container, or wrapped tightly with plastic wrap in the refrigerator for 3 to 4 days in the refrigerator. If you think you will have leftovers, I recommend only making half (or however much you think you will need) of the strawberry crunch topping. The crunch topping loses its crunch after a few hours.
- Prep Time: 25
- Chill Time: 5 hours
- Cook Time: 70
- Category: Dessert
- Method: Oven
- Cuisine: American
