Strawberry Crunch Cheesecake
A luscious cheesecake layered with creamy filling, delightful strawberry sauce, and a crunchy crust, perfect for any occasion.
Ingredients
For the Strawberry Sauce
- 1 lb fresh strawberries, hulled and chopped or about 12 oz frozen
- 3 Tablespoons granulated sugar
- 2 Tablespoons lemon juice (juice from about half of a lemon)
For the Crust
- 1 package Nilla wafers (11oz package)
- 1/2 cup unsalted butter, melted 1 stick
- 1/4 cup freeze-dried strawberry powder
For the Cheesecake Filling
- 32 oz cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 3 Tablespoons milk, at room temperature
- 2 Tablespoons all-purpose flour
- 1 Tablespoon vanilla extract
Instructions
Make the Strawberry Sauce
- In a medium saucepan over medium-low heat, combine the chopped strawberries, sugar, and lemon juice. Stir occasionally while cooking for about 10 minutes until the strawberries are softened and broken down.
- Use an immersion blender or food processor to puree the mixture until smooth. Let the sauce cool in the refrigerator.
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the Nilla wafers until they become fine crumbs. Add the melted butter and freeze-dried strawberry powder and pulse until well combined.
- Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for about 10 minutes, then set aside to cool.
Create the Cheesecake Filling
- In a stand mixer, beat the cream cheese and granulated sugar until smooth.
- Gradually add in the milk, flour, and vanilla, mixing just until incorporated.
- Pour the filling into the cooled crust and spread evenly. Bake for 35-40 minutes or until the center is firm to the touch.
- Allow the cheesecake to cool at room temperature before transferring it into the refrigerator for about 4 hours or overnight.
Finishing Touches
- Once chilled, remove the cheesecake from the springform pan, top with half of the cooled strawberry sauce, and sprinkle reserved strawberry crumbs on top.
- Slice and serve, enjoying the delightful presentation.
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Notes
For best results, use room temperature ingredients and chill the cheesecake overnight. Serve with whipped cream or a scoop of ice cream for added indulgence.