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I’m about to unveil the secret to rekindling those warm memories within the velvety layers of a Strawberry Crunch Cheesecake. This is no ordinary cheesecake; it’s a symphony of flavors where the creamy richness of cheese meets the vibrant zing of fresh strawberries, all encased in a nostalgically delicious crunchy topping.
Table of Contents
How to make Strawberry Crunch Cheesecake
Strawberry Crunch Cheesecake is a rich and creamy dessert that combines classic cheesecake with a crunchy, strawberry-flavored topping. It’s inspired by the nostalgic Strawberry Shortcake ice cream bars, known for their sweet, crumbly coating.
Ingredients:
For the Crust:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of sugar
- 6 tablespoons of unsalted butter, melted
For the Cheesecake Filling:
- 2 cups of heavy cream, cold
- 1 cup of powdered sugar, divided
- 16 ounces of cream cheese, softened to room temperature
- 1 teaspoon of pure vanilla extract
- 1/2 cup of strawberry puree (from fresh or frozen strawberries)
For the Strawberry Crunch Topping:
- 1 cup of freeze-dried strawberries
- 1 cup of golden Oreo cookies (or any vanilla-flavored cookie)
- 6 tablespoons of unsalted butter, melted
Instructions:
Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
Make the Cheesecake Filling:
- In a large bowl, using an electric mixer, whip the heavy cream until stiff peaks form. Gradually add 1/2 cup of powdered sugar during the process. Set aside.
- In a different bowl, beat the softened cream cheese with the remaining 1/2 cup of powdered sugar and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream into the cream cheese mixture until well combined. Then, carefully fold in the strawberry puree to create a marbled effect.
- Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Freeze for at least 4 hours or until set.
Create the Strawberry Crunch Topping:
- Pulse the freeze-dried strawberries and vanilla cookies in a food processor until they are crumbly. Transfer to a bowl and mix with melted butter until everything is nicely coated.
- Spread this mixture over a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Allow to cool completely.
Assemble:
- Once the cheesecake is set, carefully remove it from the springform pan.
- Press the cooled strawberry crunch mixture onto the sides and top of the cheesecake. Decorate with fresh strawberries if desired.
Tips for the Perfect Cheesecake:
- Ensure Ingredients are at Room Temperature: This makes it easier to blend the filling smoothly without lumps.
- Don’t Overmix: Overmixing can incorporate too much air into the filling, causing it to crack or not set properly.
- Chill Well: Giving your cheesecake plenty of time to chill and set is crucial for the perfect texture.
- Creative Freedom: You can adjust the level of strawberry puree based on your preference for a stronger or more subtle flavor.
What to serve with
The perfect accompaniment with Strawberry Crunch Cheesecake can elevate this delightful dessert experience to new heights.
Beverages:
- Coffee: A freshly brewed cup of coffee with its rich aroma and slightly bitter taste beautifully offsets the sweetness of the cheesecake, making for a balanced palate experience. Opt for a medium roast to enhance the dessert’s fruity notes without overwhelming them.
- Sparkling Wine or Champagne: The effervescence of a good-quality sparkling wine or champagne adds a luxurious touch to your dessert course. The bubbles and crisp acidity cut through the richness of the cheesecake, cleansing your palate between bites.
- Strawberry Lemonade: For a non-alcoholic option, homemade strawberry lemonade is refreshing and mirrors the fruity theme of the cheesecake. Its tangy sweetness amplifies the strawberry notes in the dessert.
- Tea: A hot cup of tea such as Earl Grey or Chamomile pairs wonderfully with cheesecake. The floral notes of Earl Grey or the soothing qualities of Chamomile can enhance the dessert experience, offering warmth and comfort with every sip.
Light Bites:
- Fresh Fruit Platter: A selection of fresh fruits like kiwis, pineapples, oranges, and other berries can be a vibrant and refreshing side dish. The acidity and sweetness of the fruits complement the creamy texture and sweetness of the cheesecake.
- Cheese and Cracker Board: Pairing cheesecake with a cheese board might seem unconventional, but it’s an excellent choice for those who love cheese. Opt for mild cheeses and include some savory and sweet crackers to transition smoothly between the savory and sweet elements of your meal.
- Whipped Cream and Berry Coulis: Offering extra whipped cream and a homemade berry coulis (a simple, sweet sauce made from berries and sugar) lets guests customize their cheesecake slice. It’s a fun and interactive way to enjoy the dessert together.
Dessert Wines:
- Port Wine: A glass of ruby or tawny port, known for its sweet and rich flavor profile, pairs splendidly with strawberry desserts. Its complex notes of berry, chocolate, and spice offer a wonderful contrast to the tangy-sweet Strawberry Crunch Cheesecake.
- Ice Wine: This sweet and intensely flavored wine, made from grapes that have been frozen while still on the vine, has a honeyed quality that complements the fruity, creamy elements of the cheesecake without overwhelming them.
Ingredients Substitutes
Making a Strawberry Crunch Cheesecake is a delightful experience, but sometimes, you might find yourself short of a specific ingredient or catering to dietary restrictions. Fortunately, there are numerous substitutes you can use without compromising the taste or texture of your cheesecake.
For the Cheesecake Base:
- Graham Cracker Crumbs: If you don’t have graham crackers, you can use digestive biscuits, vanilla wafers, or even shortbread cookies crushed into fine crumbs. For a gluten-free option, almond flour mixed with a bit of melted butter can work as a great base.
- Butter: Coconut oil is a viable vegan alternative to butter in the crust. If you want to avoid a coconut flavor, make sure to use the unrefined variety.
For the Cheesecake Filling:
- Cream Cheese: The best alternative to cream cheese is mascarpone, which has a similar texture and taste. For a dairy-free option, there are vegan cream cheeses made from soy, almond, or cashew bases.
- Sugar: If you’re avoiding refined sugar, you can substitute equal amounts of coconut sugar, maple syrup, or honey. Keep in mind that liquid sweeteners will change the texture slightly, so you might need to adjust the quantity or add a thickener.
- Eggs: To make the cheesecake without eggs, you can use a commercial egg replacer, silken tofu (¼ cup per egg), or 3 tablespoons of aquafaba (the liquid from canned chickpeas) as binding agents.
- Heavy Cream: Full-fat coconut cream is an excellent alternative to heavy cream, adding a slight coconut flavor. For those who are not dairy-adverse but simply out of heavy cream, a mixture of milk and melted butter can serve as a substitute.
For the Strawberry Crunch Topping:
- Fresh Strawberries: If strawberries are out of season, you can use frozen strawberries thawed to room temperature. Alternatively, other berries like raspberries or cherries can also work well if you want to tweak the flavors.
- Freeze-dried Strawberries: If you can’t find freeze-dried strawberries for the crunchy element, crushed up dried strawberries or another type of freeze-dried fruit, such as raspberries or blueberries, can provide a similar texture and pop of flavor.
- Shortcake Cookies: Any type of crispy, vanilla-flavored cookie can substitute shortcake cookies for making the crunchy topping. Vanilla wafers or crushed ice cream cones offer similar taste and texture.
Final Thoughts
When selecting what to serve with your Strawberry Crunch Cheesecake, consider the occasion, your guests’ preferences, and the balance of flavors and textures.Â
More Cheesecake Recipes:
Ingredients
For the Crust:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of sugar
- 6 tablespoons of unsalted butter, melted
For the Cheesecake Filling:
- 2 cups of heavy cream, cold
- 1 cup of powdered sugar, divided
- 16 ounces of cream cheese
- 1 teaspoon of pure vanilla extract
- 1/2 cup of strawberry puree
For the Strawberry Crunch Topping:
- 1 cup of freeze-dried strawberries
- 1 cup of golden Oreo cookies
- 6 tablespoons of unsalted butter, melted
Instructions
Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
Make the Cheesecake Filling:
- In a large bowl, using an electric mixer, whip the heavy cream until stiff peaks form. Gradually add 1/2 cup of powdered sugar during the process. Set aside.
- In a different bowl, beat the softened cream cheese with the remaining 1/2 cup of powdered sugar and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream into the cream cheese mixture until well combined. Then, carefully fold in the strawberry puree to create a marbled effect.
- Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Freeze for at least 4 hours or until set.
Create the Strawberry Crunch Topping:
- Pulse the freeze-dried strawberries and vanilla cookies in a food processor until they are crumbly. Transfer to a bowl and mix with melted butter until everything is nicely coated.
- Spread this mixture over a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Allow to cool completely.
Assemble:
- Once the cheesecake is set, carefully remove it from the springform pan.
- Press the cooled strawberry crunch mixture onto the sides and top of the cheesecake. Decorate with fresh strawberries if desired.
