Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake: A Heavenly Dessert Delight

Introduction:
Indulge in the sweet sensation of summer with this irresistible strawberry crunch cheesecake. Combining the creamy richness of cheesecake with the refreshing flavor of fresh strawberries and a crunchy cookie crust, this dessert is a true crowd-pleaser. Whether you’re celebrating a special occasion or simply treating yourself to something decadent, this strawberry crunch cheesecake is sure to dazzle your taste buds and leave you craving more. Let’s dive into the recipe and create a dessert masterpiece!

Ingredients:

For the crust:

• 1 1/2 cups crushed vanilla wafer cookies
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream

For the strawberry topping:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water

For the crunch topping:

• 1 cup crushed strawberry or vanilla wafer cookies
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
2. In a mixing bowl, combine the crushed vanilla wafer cookies, granulated sugar, and melted butter for the crust. Stir until the mixture resembles coarse crumbs and is well combined.
3. Press the crust mixture firmly and evenly into the bottom of the prepared springform pan.
4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden and set. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
5. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
6. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until fully incorporated and the batter is smooth.
7. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly with a spatula.
8. Place the springform pan on a large baking sheet to catch any potential drips, then transfer it to the preheated oven.
9. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
10. While the cheesecake is baking, prepare the strawberry topping. In a saucepan, combine the sliced strawberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the strawberries soften, about 5-7 minutes. Remove from heat and let cool.
11. In a separate bowl, mix together the crushed strawberry or vanilla wafer cookies and melted butter for the crunch topping until well combined.
12. Once the cheesecake is done baking, remove it from the oven and let it cool in the springform pan on a wire rack for about 15-20 minutes.
13. Carefully run a knife around the edges of the cheesecake to loosen it from the pan, then release the sides of the springform pan.
14. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
15. Before serving, spread the cooled strawberry topping over the chilled cheesecake, then sprinkle the crunch topping evenly over the strawberries.
16. Slice the strawberry crunch cheesecake into wedges, serve, and enjoy the luscious combination of creamy cheesecake, sweet strawberries, and crunchy cookie crust!

Conclusion:
With its creamy texture, vibrant strawberry flavor, and satisfying crunch, this strawberry crunch cheesecake is a dessert dream come true. Whether you’re celebrating a special occasion or simply craving a decadent treat, this dessert is sure to impress and delight your taste buds. So gather your loved ones, slice into this heavenly creation, and savor every blissful bite of this irresistible strawberry-infused delight!