Indulge in the delightful combination of creamy cheesecake, crunchy crust, and sweet strawberries with this Strawberry Crunch Cheesecake recipe. Whether you’re a seasoned baker looking for a new challenge or a dessert enthusiast eager to impress, this recipe is sure to become a favorite.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup butter, melted
- 2 cups freeze-dried strawberries
- 1 cup sugar
- 24 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- In a food processor, pulse the freeze-dried strawberries until they are finely ground.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Fold in the ground strawberries, sour cream, and flour until fully combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake the cheesecake for 55-60 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.
