Step-by-step instructions
Ready to create your delicious cheesecake? Here’s how to go about it in simple, clear steps:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, mix together the graham cracker crumbs and melted butter until evenly combined. Press this mixture firmly into the bottom of the springform pan.
- In a large bowl, beat the softened cream cheese until smooth. Gradually incorporate the granulated sugar until it’s creamy and fluffy. Add in the vanilla extract, followed by the eggs and flour, mixing until just combined. Gently fold in the pureed strawberries.
- Pour the cheesecake batter over the prepared crust. Bake for 50-60 minutes, or until the center is set. Once done, turn off the oven, crack the door slightly, and let it cool in the oven for about an hour. After cooling, transfer to the refrigerator to chill for at least 4 hours, preferably overnight.
- In another mixing bowl, prepare the topping by combining the chopped strawberries, strawberry Jell-O powder, crushed graham crackers, and melted butter. Mix until well combined.
- Once the cheesecake is fully chilled and set, spread the strawberry crunch topping evenly over the top.
- For the icing, beat the softened butter until creamy. Slowly add in the powdered sugar, followed by the heavy cream and vanilla extract. Mix until smooth. Fold in the pureed strawberries and optional pink food coloring for that pretty touch.
- Spread the strawberry pink cream icing generously over the cheesecake, being careful not to disturb the crunch topping if preferred.
- Carefully remove the cheesecake from the springform pan, slice it, and serve chilled.
How to serve Strawberry Crunch Cheesecake Slice with Strawberry Pink Cream Icing
To elevate your dessert experience, consider serving this cheesecake with fresh strawberries on the side or a drizzle of strawberry sauce for extra sweetness. Pair it with whipped cream for added indulgence. For a fancy touch, garnish each slice with mint leaves or edible flowers, creating a beautiful presentation.
Keeping leftovers fresh
Once you’ve enjoyed your slice of strawberry heaven, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cheesecake (without the icing) for up to two months. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. To thaw, simply place it in the refrigerator overnight.
Helpful cooking tips
- Always start with room-temperature cream cheese for a smooth filling.
- Don’t skimp on folding in the strawberries; this will enhance the flavor throughout your cheesecake.
- Allow the cheesecake to cool in the oven to prevent cracks on the surface—an essential step for that flawless look.
Creative twists
Feel free to experiment! Substitute other berries like raspberries or blueberries to create a medley of flavors. For a more decadent version, consider adding a layer of chocolate ganache on top of the cream icing. If you’re looking for a healthier option, you can swap regular cream cheese for low-fat versions or use Greek yogurt for a lighter cheesecake.
FAQs
What’s the prep time for this cheesecake?
The preparation takes about 30 minutes, but remember the cheesecake needs to chill for at least 4 hours.
Can I use frozen strawberries?
Yes, but be sure to thaw and drain them to remove excess water before pureeing.
How do I prevent the cheesecake from cracking?
Cooling it gradually in the oven after baking helps prevent cracks. Avoid opening the door during baking too.
Create this sensational Strawberry Crunch Cheesecake Slice, and it’s sure to become a favorite in your dessert repertoire!
