A creamy, dreamy cheesecake with a sweet and tart strawberry swirl, topped with a crunchy strawberry shortcake crumble.
Ingredients:
For the Crust:
- 1 1/2 cups vanilla wafer cookies, finely crushed
- 1/4 cup freeze-dried strawberries, finely crushed
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 32 ounces cream cheese, softened (4 blocks)
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
For the Strawberry Swirl:
- 1 cup fresh or frozen strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Strawberry Crunch Topping:
- 1 cup vanilla wafer cookies, roughly crushed
- 1 cup freeze-dried strawberries, roughly crushed
- 1/4 cup melted white chocolate (optional, for drizzling)
Instructions:
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the crushed vanilla wafer cookies and crushed freeze-dried strawberries.
- Pour the melted butter over the cookie mixture and stir until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let cool completely.
2. Make the Strawberry Swirl:
- In a small saucepan, combine the strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries have broken down and the mixture has thickened slightly.
- Remove from heat and let cool.
3. Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Mix in the vanilla extract.
- Add the eggs, one at a time, beating after each addition.
- Stir in the sour cream until just combined.
- Pour half of the cheesecake filling over the cooled crust.
- Drizzle half of the cooled strawberry swirl over the filling.
- Pour the remaining cheesecake filling over the strawberry swirl.
- Drizzle the remaining strawberry swirl over the top.
- Use a knife or skewer to swirl the strawberry mixture throughout the cheesecake.
4. Bake the Cheesecake:
- Bake at 350°F (175°C) for 50-60 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely at room temperature.
- Then, cover and refrigerate for at least 4 hours, or preferably overnight.
5. Prepare the Strawberry Crunch Topping:
- In a bowl, combine the roughly crushed vanilla wafer cookies and freeze-dried strawberries.
- Before serving the cheesecake, sprinkle the strawberry crunch topping evenly over the top.
- If desired, drizzle melted white chocolate over the top.
6. Serve:
- Carefully remove the cheesecake from the springform pan.
- Slice and enjoy!
Tips for Success:
- Ensure your cream cheese is at room temperature for a smooth cheesecake filling.
- Do not overmix the batter after adding the eggs, as this can cause the cheesecake to crack.
- Cooling the cheesecake slowly is crucial to prevent cracking.
- Freeze dried strawberries provide a great concentrated strawberry flavor.
- for extra flavor. Add some strawberry extract to the cheesecake filling.
Enjoy your delicious Strawberry Crunch Cheesecake!