Description
A delightful strawberry crunch cheesecake that combines creamy cheesecake with a crunchy topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups fresh strawberries, sliced
- 1/2 cup strawberry sauce
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, and beat until combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Refrigerate for at least 4 hours or until set.
- Top with sliced strawberries and drizzle with strawberry sauce before serving.
Notes
- Make sure cream cheese is at room temperature for easy mixing.
- Do not skip refrigerating the cheesecake for proper setting.
- You can use store-bought strawberry sauce or make your own.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: berrylicious strawberry crunch cheesecake