Step-by-step instructions
Let’s get into the fun part of making this cheesecake! Follow the steps below to create a show-stopping dessert.
Prepare the Springform Pan: Lightly grease the bottom and sides of a 9-inch springform pan. Line it with parchment paper to ensure easy removal later.
Make and Set the Crust: In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and a pinch of salt. Pour in the melted butter and mix until combined. Press this mixture firmly into the bottom of your prepared pan, then refrigerate for 15 minutes to set.
Create the Strawberry Cheesecake Filling: In a large bowl, beat the cream cheese until it’s smooth. Then, add in another 1/2 cup of sugar, sour cream, heavy cream, vanilla, and 1/4 cup of strawberry powder. Mix until everything is well combined. If desired, swirl in the strawberry jam for a beautiful marbled effect.
Assemble and Chill: Pour the cheesecake filling over the chilled crust, smoothing the top. Cover with plastic wrap and refrigerate for 6 hours, or overnight if you can wait that long!
Make the Strawberry Crunch Topping: Crush the vanilla sandwich cookies into fine crumbs. Mix these with 1/4 cup of strawberry powder, a pinch of salt, and melted butter. Spread this mixture on a baking sheet and toast in the oven at 350°F for 5-7 minutes until crispy. Let it cool.
Garnish, Slice, and Serve: Carefully remove the cheesecake from the springform pan. Top it with the crunch mixture and garnish with fresh strawberries and dollops of whipped cream. Slice and serve!
Best ways to enjoy it
To elevate your serving experience, consider pairing the Strawberry Crunch Cheesecake with a warm cup of tea or coffee. For a special touch, add a drizzle of chocolate sauce over the top, or serve alongside a scoop of vanilla ice cream. You can also create a beautiful dessert plate with extra fresh strawberries, a sprig of mint, or even a light dusting of powdered sugar.
Keeping leftovers fresh
Storing this cheesecake correctly is essential for maintaining its fresh taste. Store any leftovers in the refrigerator, wrapped tightly in plastic wrap or covered with foil, for up to 5 days. If you want to freeze it, slice it into individual pieces and place them in an airtight container, separating layers with parchment paper. This way, you can defrost only what you need later!
Helpful cooking tips
- For a smoother filling, allow your cream cheese to come to room temperature before mixing.
- If you don’t have freeze-dried strawberry powder, you can blitz freeze-dried strawberries in a food processor until powdered.
- For easy cheesecake removal, make sure to line the bottom of your springform pan with parchment paper.
Creative twists
Don’t hesitate to play around with flavors! Try using different fruit powders, like raspberry or blueberry, for a unique twist on the classic. You can also incorporate chocolate by mixing cocoa powder into the crust or the filling. For a more adult version, a splash of liqueur can be added to the filling for a sophisticated touch.
FAQs
How long does it take to make Strawberry Crunch Cheesecake?
The preparation time is about 30 minutes, but remember to chill it for at least 6 hours—or overnight—for the best texture and flavor.
Can I use fresh strawberries instead of freeze-dried strawberry powder?
Yes! Fresh strawberries will work just fine; however, you’ll need to puree them and may need to adjust the amount of sugar in the filling based on their sweetness.
How do I prevent cracks in my cheesecake?
To minimize cracks, ensure your ingredients are at room temperature, avoid overmixing the batter, and keep an even baking temperature. Also, cooling the cheesecake gradually can help.
With its delightful flavors and textures, Strawberry Crunch Cheesecake is a dessert your friends and family will remember. Enjoy the process and happy baking!
