Description
This Berrylicious Strawberry Crunch Cheesecake features a crunchy graham cracker crust topped with a creamy, smooth cheesecake filling bursting with fresh strawberries. Perfectly baked to achieve a silky texture with a delightful crunch on top, this dessert is sure to please any cheesecake lover looking for a fresh berry twist.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
Filling
- 16 oz (450 g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Topping
- 1/4 cup graham cracker crumbs (extra for topping)
Instructions
- Prepare the Crust: In a mixing bowl, combine 1 1/2 cups graham cracker crumbs with 6 tablespoons melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform pan to create a solid, crunchy base for the cheesecake.
- Make the Creamy Filling: Beat the softened cream cheese with 3/4 cup granulated sugar until the mixture is smooth and fluffy. Incorporate the 3 large eggs one at a time, making sure to blend well after each addition. Mix in 1/2 cup sour cream and 1 teaspoon vanilla extract until the batter is evenly combined and creamy.
- Add Fresh Strawberries: Gently fold in 1 cup chopped fresh strawberries into the cheesecake batter, ensuring the strawberries are evenly distributed without being crushed to retain their flavor and freshness.
- Assemble and Bake: Pour the strawberry-filled batter over the prepared graham cracker crust. Sprinkle 1/4 cup additional graham cracker crumbs evenly on top for an extra crunchy finish. Bake the cheesecake in an oven preheated to 325°F (medium heat) for about 50-60 minutes, or until the edges are set and the center still slightly jiggles, indicating a silky smooth texture.
- Refrigerate to Set: Allow the baked cheesecake to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or preferably overnight to firm up the cheesecake and enhance its rich flavors.
Notes
- Use room temperature eggs and cream cheese to ensure a smooth batter without lumps.
- Do not overmix the strawberries to prevent them from breaking down and turning the batter pink or watery.
- Allowing the cheesecake to chill overnight enhances the flavor and texture.
- For best results, use a springform pan for easy removal.
- Serve with additional fresh strawberries or whipped cream if desired.
