Strawberry Crunch Cheesecake Slice with Strawberry Pink Cream Icing

Step-by-step instructions

Now that you’ve gathered everything, follow these clear steps to whip up your Strawberry Crunch Cheesecake Slice:

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a bowl, mix together graham cracker crumbs with melted butter. Press this mixture firmly into the bottom of your springform pan to form the crust.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in granulated sugar until creamy. Add vanilla extract, eggs, and flour; mix until everything is just combined. Fold in the pureed strawberries.
Pour this cheesecake batter over the prepared crust and bake for 50-60 minutes until the center is set. After baking, turn off the oven and let the cheesecake cool with the door slightly ajar for an hour. Then chill it in the refrigerator for at least 4 hours, preferably overnight.
For the crunch topping, combine chopped strawberries, strawberry Jell-O powder, crushed graham crackers, and melted butter in a bowl, mixing until well combined.
Once the cheesecake has set, evenly spread the strawberry crunch topping over its surface.
To make the icing, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract until you achieve a smooth consistency. Incorporate the pureed strawberries and add pink food coloring if you prefer.
Carefully spread the strawberry pink cream icing over the top of the cheesecake.
Finally, remove the cheesecake from the springform pan, slice it into wedges, and serve chilled.

Best ways to enjoy it

When it comes to serving, presentation matters! Consider garnishing each slice with a fresh strawberry or a dollop of whipped cream for extra flair. Pair your cheesecake with a scoop of vanilla ice cream, or enjoy it alongside a tall glass of lemonade on a warm day. This dessert is great for barbecues, birthday parties, or just a sweet way to end any meal.

Storage and reheating tips

To keep your cheesecake fresh, store any leftovers in an airtight container in the refrigerator. It will stay good for up to a week! If you’re thinking ahead, you can freeze slices as well. Make sure to wrap them securely in plastic wrap and foil to prevent freezer burn, allowing them to be enjoyed later. When you’re ready to eat them, just thaw in the fridge overnight.

Helpful cooking tips

For those who love to perfect their baking game, here are a few pro tips:

Make sure your cream cheese is at room temperature for a smoother filling.
If you’re short on time, you can substitute store-bought strawberry puree for the fresh variety.
Want a more indulgent experience? Try adding a layer of chocolate ganache before the strawberry layers!

Creative twists

Feeling adventurous? There are many ways to switch up this recipe. How about experimenting with different fruit purees, like raspberry or blueberry? You can also explore a chocolate crust instead of traditional graham crackers for a deliciously rich variation. For a no-bake option, simply chill your cheesecake mixture in the fridge and skip the baking altogether.

FAQ

What’s the prep time for this recipe?
The prep time is about 30 minutes, but don’t forget the chilling time—ideally, let the cheesecake sit in the fridge for at least 4 hours or overnight.

Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them to avoid excess water in your cheesecake.

How should I store the cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to a week, or freeze individual slices for longer storage.