This recipe provides instructions for making a decadent and visually stunning Berrylicious Strawberry Crunch Cheesecake, a delightful dessert that combines the creamy richness of cheesecake with layers of sweet strawberry filling and a crunchy, buttery topping reminiscent of strawberry shortcake crumble. This cake offers a delightful contrast in textures and a burst of fresh strawberry flavor that makes it perfect for spring and summer celebrations, or any time you crave a special treat. The base of this cheesecake is a classic graham cracker crust, providing a subtly sweet and sturdy foundation for the creamy layers above. The cheesecake filling itself is typically made with cream cheese, sugar, eggs, vanilla extract, and sometimes a touch of sour cream or heavy cream for added richness and tanginess. What sets this cheesecake apart is the incorporation of a vibrant strawberry filling, which can be made from fresh or frozen strawberries cooked down with a bit of sugar and sometimes lemon juice to create a sweet and slightly tart compote. This strawberry filling is often swirled into the cheesecake batter or layered between portions of the batter for a beautiful marbled effect and bursts of fruity flavor throughout the cake. The “crunch” element comes from a buttery crumble topping, similar to what you might find on a strawberry crisp or shortcake. This topping is usually made with flour, sugar, and cold butter, crumbled together until it resembles coarse crumbs, and sometimes includes crushed freeze-dried strawberries for an intensified strawberry flavor and a pretty pink hue. The cheesecake is baked until the center is just set and the edges are golden, and the crumble topping is lightly browned and crisp. After baking, it is crucial to chill the cheesecake thoroughly for several hours, or preferably overnight, to allow it to fully set and for the flavors to meld. Before serving, the Berrylicious Strawberry Crunch Cheesecake is often garnished with fresh strawberries and sometimes an extra sprinkle of the crumble topping for a final touch of elegance and visual appeal. The result is a creamy, tangy cheesecake with pockets of sweet strawberry goodness and a delightful crunchy topping, creating a truly irresistible dessert experience. The image shows a slice of a layered strawberry cheesecake on a light blue plate, sitting on a dark wooden surface. The cheesecake has a graham cracker crust at the bottom, followed by layers of creamy white cheesecake and a vibrant red strawberry filling. The top of the slice is adorned with more creamy cheesecake, chunks of the strawberry filling, a generous sprinkle of golden-brown crumble topping, and two fresh whole strawberries.
The texture of Berrylicious Strawberry Crunch Cheesecake is a delightful interplay of a firm and slightly crumbly graham cracker crust, a smooth and creamy cheesecake filling, pockets of soft and slightly jammy strawberry filling, and a crisp and buttery crumble topping. The fresh strawberries on top add a juicy bite.
The flavor profile is a harmonious blend of the rich and tangy cheesecake, the sweet and slightly tart taste of fresh strawberries (both in the filling and as a topping), and the buttery, subtly sweet crumble that adds a wonderful textural and flavor contrast.
Berrylicious Strawberry Crunch Cheesecake is a layered dessert featuring a graham cracker crust, a creamy cheesecake batter swirled with or layered with strawberry filling, topped with a buttery crumble (sometimes with freeze-dried strawberries), baked until set and golden, and often garnished with fresh strawberries.
The preparation involves making a graham cracker crust, preparing a creamy cheesecake batter, making a strawberry filling, layering or swirling the filling into the batter, topping with a buttery crumble, baking until set and golden, chilling thoroughly, and garnishing with fresh strawberries.
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Strawberry Filling:
- 1 pound fresh or frozen strawberries, hulled and sliced
- ¼ cup granulated sugar (adjust to sweetness of berries)
- 1 tablespoon lemon juice (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
For the Cheesecake Batter:
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream or heavy cream (optional, for richness)
- 4 large eggs
For the Strawberry Crunch Topping:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup cold unsalted butter, cut into small cubes
- ¼ cup crushed freeze-dried strawberries (optional, for flavor and color)
For Garnish:
- Fresh strawberries, halved or sliced
Equipment:
- 9 or 10 inch springform pan
- Aluminum foil (optional, for water bath)
- Food processor (for crust and crumble, optional)
- Mixing bowls (various sizes)
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Measuring cups and spoons
- Saucepan (for strawberry filling)
- Wire rack
Instructions:
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a food processor, pulse graham crackers until finely crushed. Alternatively, place them in a zip-top bag and crush with a rolling pin. In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well combined. Press the mixture firmly into the bottom of the springform pan. You can use the bottom of a glass to help create an even layer. Bake for 8-10 minutes to set the crust. Let cool slightly while you prepare the filling.
- Make the Strawberry Filling: In a medium saucepan, combine sliced strawberries and sugar (and lemon juice, if using). Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 8-10 minutes. If you want a thicker filling, stir in the cornstarch slurry (cornstarch mixed with cold water) and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely.
- Prepare the Strawberry Crunch Topping: In a medium bowl, whisk together flour and sugar. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. If using, stir in the crushed freeze-dried strawberries. Place in the refrigerator until ready to use.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and beat until well combined. Stir in the vanilla extract and sour cream or heavy cream (if using). Beat in the eggs one at a time, mixing until just combined after each addition. Be careful not to overmix.
- Assemble the Cheesecake: Pour about half of the cheesecake batter into the prepared graham cracker crust. Spoon dollops of the cooled strawberry filling over the batter. Pour the remaining cheesecake batter over the strawberry filling. You can swirl the strawberry filling gently into the batter using a knife or skewer for a marbled effect, if desired.
- Add the Crunch Topping: Sprinkle the chilled strawberry crunch topping evenly over the cheesecake batter.
- Bake the Cheesecake: If using a water bath (recommended for a creamier texture and to prevent cracking), wrap the bottom of the springform pan tightly with aluminum foil. Place the pan in a larger roasting pan and add hot water to the roasting pan, coming about halfway up the sides of the springform pan. Bake in the preheated oven for 60-75 minutes, or until the edges are set and the center is just slightly jiggly. If not using a water bath, bake for a similar time, but watch for any cracks on the surface.
- Cool Completely: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to allow it to cool gradually. Remove from the oven (and water bath, if used) and let cool completely on a wire rack at room temperature.
- Chill Thoroughly: Cover the cooled cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.
- Garnish and Serve: Before serving, remove the cheesecake from the springform pan. Garnish with fresh strawberry halves or slices. Slice and enjoy this Berrylicious Strawberry Crunch Cheesecake!
Enjoy the delightful layers of creamy cheesecake, sweet strawberry filling, and crunchy topping in this special dessert!