Strawberry Crunch Cheesecake
A deliciously decadent cheesecake infused with the sweetness of fresh strawberries, perfect for summer gatherings.
Ingredients
For the Crust
- 2 cups crushed graham crackers These serve as the foundation, bringing a buttery crunch.
- 5 tbsp unsalted butter, melted Adds richness and binds the crust together.
- 2 tbsp granulated sugar For a touch of sweetness in the crust.
For the Filling
- 3 packages (8 oz) cream cheese, softened The creamy backbone of the cheesecake that makes it rich and indulgent.
- 1 cup powdered sugar To sweeten the cream cheese filling and create a smooth texture.
- 1 tsp vanilla extract Introduces a warm, aromatic flavor.
- 1 cup fresh strawberries, pureed Infuses the cheesecake with fresh berry goodness.
- 1 cup whipped cream Lightens the mixture, making it airy and delightful.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). In a bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool completely.
Filling
- In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the powdered sugar and vanilla extract.
- Fold in the pureed strawberries until fully combined.
- Gently fold in the whipped cream, being careful not to deflate it.
Assembly
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Chill the cheesecake in the refrigerator for at least 4 hours, ideally overnight.
Serving
- Before serving, top with additional whipped cream and sliced strawberries if desired.
Notes
For best results, make sure your cream cheese is at room temperature. Avoid overmixing the whipped cream to maintain a light texture. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.