Fresh Strawberry Crunch Cheesecake Delight
A mouthwatering dessert that combines creamy cheesecake with fresh strawberries and a delightful crunch.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Ingredients
- 2 cups Fresh Strawberries Hulled and sliced.
- 16 ounces Cream Cheese Bring to room temperature.
- 1 cup Granulated Sugar Adjust according to taste.
- 1 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Whipping Cream Whipped to soft peaks.
- 1.5 cups Graham Cracker Crumbs For the crust.
- 0.5 cup Unsalted Butter Melted.
- 0.5 cup Powdered Sugar For the topping.
- to taste Fresh Mint Leaves Optional, for garnish.
Instructions
- 1. In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter. Mix until the crumbs are evenly coated.
- 2. Press the mixture firmly into the bottom of a 9-inch springform pan and bake at 350°F (175°C) for about 10 minutes. Allow it to cool completely.
- 3. In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
- 4. Add the sugar, sour cream, and vanilla extract to the cream cheese and mix until well combined.
- 5. In a separate bowl, whip the heavy whipping cream until soft peaks form and gently fold it into the cream cheese mixture.
- 6. Pour the filling over the cooled crust and spread it evenly. Tap the pan lightly to eliminate air bubbles.
- 7. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- 8. Combine the sliced strawberries with a tablespoon of sugar and let them macerate for about 30 minutes.
- 9. After the cheesecake has set, remove it from the springform pan and spread the macerated strawberries over the top.
- 10. Whip the heavy whipping cream with the powdered sugar until stiff peaks form and pipe or spread it around the edges of the cheesecake.
- 11. Garnish with fresh mint leaves if desired and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.