Strawberry Crunch Cheesecake
A creamy, dreamy cheesecake base, swirled with sweet strawberry goodness, and topped with a crunchy, buttery, strawberry-infused crumble. This recipe is a symphony of textures and tastes that dance on your palate.
Equipment
- 9-inch Springform Pan
- Medium Bowls
- Large Bowl
- Medium Saucepan
- Pastry blender or fingers
Ingredients
Cheesecake Base
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
Strawberry Swirl
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Cheesecake Filling
- 3 (8-ounce) packages cream cheese softened
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Strawberry Crunch Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup freeze-dried strawberries crushed
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes. Let cool completely.
- Combine sliced strawberries, granulated sugar, and lemon juice in a medium saucepan.
- Cook over medium heat, stirring occasionally, until strawberries break down and the mixture thickens (10-15 minutes).
- Let cool slightly.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Beat in the sour cream until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and almond extract.
- Pour half of the cheesecake filling over the cooled graham cracker crust.
- Drizzle half of the strawberry swirl over the filling, then gently swirl with a knife or skewer.
- Pour the remaining cheesecake filling over the swirl.
- Drizzle the remaining strawberry swirl on top. Swirl gently again.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the crushed freeze-dried strawberries.
- Evenly sprinkle the strawberry crunch topping over the cheesecake filling.
- Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
- Slice and serve.
Notes
For an even creamier cheesecake, bake it in a water bath. Wrap the bottom of the springform pan in foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.