Go Back
A decadent slice of Strawberry Crunch Cheesecake with fresh strawberries, whipped cream, and strawberry sauce on a white plate.
Daniel

Decadent Strawberry Crunch Cheesecake

Indulge in a creamy, tangy cheesecake layered with a buttery graham cracker crust and topped with a delightful strawberry shortbread crunch. This showstopper dessert perfectly balances rich cheesecake with a vibrant fruity crumble.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Crunch Topping
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup freeze-dried strawberries crushed into powder
  • 1/2 cup unsalted butter cold, cubed
  • 1/4 cup strawberry gelatin powder e.g., Jell-O brand
For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the Cheesecake Filling
  • 32 oz cream cheese 4 blocks, full-fat, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 1/4 cup heavy cream room temperature
For the Optional Strawberry Glaze/Drizzle
  • 1/2 cup fresh strawberries hulled and quartered
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Equipment

  • 9-inch springform pan
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Food processor (optional)
  • Baking Sheet
  • Parchment Paper
  • Measuring cups and spoons
  • Rubber spatula
  • Small saucepan
  • Roasting pan (for water bath)
  • Aluminum Foil

Method
 

Prepare the Strawberry Crunch Topping
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, granulated sugar, crushed freeze-dried strawberries, and strawberry gelatin powder.
  3. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture is crumbly and resembles coarse meal.
  4. Spread the mixture evenly on the prepared baking sheet. Bake for 10-12 minutes, stirring halfway through, until lightly golden and fragrant. Let cool completely. Once cool, break into smaller crumbles if necessary.
Prepare the Graham Cracker Crust
  1. Reduce oven temperature to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until well combined.
  3. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a flat glass to create an even layer.
  4. Bake for 8-10 minutes until lightly golden. Let cool on a wire rack while preparing the filling.
Prepare the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
  2. Gradually add the granulated sugar and continue beating until fully incorporated and no lumps remain.
  3. Beat in the flour, vanilla extract, and salt until just combined.
  4. Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Do not overmix.
  5. Gently fold in the sour cream and heavy cream until just combined.
Bake the Cheesecake
  1. Wrap the bottom of the springform pan securely with 2-3 layers of aluminum foil to create a water-tight seal for the water bath.
  2. Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan.
  3. Bake at 325°F (160°C) for 60-70 minutes, until the edges are set but the center still jiggles slightly.
  4. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
  5. Remove the cheesecake from the water bath and cool completely at room temperature. Then, refrigerate for at least 6-8 hours, or preferably overnight.
Prepare the Optional Strawberry Glaze
  1. In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until strawberries break down, about 5-7 minutes.
  2. Stir in the cornstarch slurry and cook, stirring, until the glaze thickens. Let cool completely.
Assemble and Serve
  1. Once chilled, carefully run a knife around the edge of the cheesecake and release the springform collar.
  2. Generously sprinkle the cooled Strawberry Crunch Topping over the entire surface of the cheesecake.
  3. If using, drizzle with the cooled strawberry glaze. Slice with a hot, clean knife and serve chilled.

Notes

For the best results, ensure all dairy ingredients (cream cheese, eggs, sour cream, heavy cream) are at room temperature to achieve a smooth, lump-free batter. A water bath is highly recommended for a creamy, crack-free cheesecake. Chilling the cheesecake overnight is crucial for it to set properly and develop the best flavor and texture.