Step-by-step instructions
- Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, blend the strawberry cake mix, 3 eggs, vegetable oil, water, and crushed strawberries until well combined.
- Divide the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.
- For the cheesecake layer, beat the softened cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract in a mixing bowl until smooth. Add 1 egg and mix until just combined. Pour this mixture into a greased 8-inch round cake pan and bake at 350°F for 25-30 minutes or until the center is slightly jiggly. Cool completely in the pan.
- In a small bowl, combine crushed strawberry wafer cookies, melted butter, and 1/4 cup granulated sugar. Mix until everything is well incorporated.
- Whip together heavy cream, powdered sugar, and 1 teaspoon vanilla extract in a separate mixing bowl until stiff peaks form.
- To assemble, place one layer of strawberry cake on a serving plate. Spread a layer of whipped cream on top, followed by the cheesecake layer. Add another layer of whipped cream and then the second strawberry cake layer on top.
- Frost the assembled cake with any remaining whipped cream. Press the strawberry crunch mixture onto the sides and top of the cake.
- Refrigerate the cake for a minimum of 2 hours before slicing and serving to allow it to set. Enjoy!
Best ways to enjoy it
To elevate your serving experience, consider garnishing each slice with fresh strawberries or a light drizzle of strawberry sauce for added flair. This dessert pairs perfectly with a scoop of vanilla ice cream or a refreshing mint tea. For a fun twist, try adding a sprinkle of crushed pistachios on top for an extra crunch and a pop of color.
Keeping leftovers fresh
To keep your Strawberry Crunch Cheesecake fresh, store any leftovers in an airtight container in the refrigerator. Properly stored, it should last for about 3-5 days. If you want to prepare it in advance, it can also be frozen. Wrap the cake tightly in plastic wrap and then in aluminum foil, ensuring it’s airtight. Freeze for up to three months.
Helpful cooking tips
- Room temperature ingredients, such as cream cheese and eggs, mix more smoothly and fully, giving your cheesecake a creamier texture.
- If you find your whipped cream isn’t holding its shape well, consider adding a tablespoon of cornstarch or instant pudding mix to stabilize it.
- Mixing your batter just until combined ensures the cake remains moist and tender, avoiding overmixing.
Creative twists
While this recipe shines on its own, you can mix things up! Try adding chocolate chips to the cake batter for a delightful contrast or swapping out strawberry for other berries like blueberries or raspberries. Dairy-free cream cheese works well for a vegan option, while gluten-free cake mixes can cater to those with dietary restrictions. Get creative and personalize your cheesecake to make it uniquely yours!
FAQs
What’s the prep time for this recipe?
The preparation time for Strawberry Crunch Cheesecake is about 30 minutes, with an additional hour for baking. Don’t forget to factor in cooling time!
Can I use frozen strawberries?
Absolutely! Frozen strawberries work just as well as fresh ones. Just make sure to drain any excess moisture before mixing them into the batter.
How do I know when my cheesecake layer is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools.
By following these guidelines and infusing a bit of creativity, your Strawberry Crunch Cheesecake will be a hit at any gathering! Enjoy every bite!
