Introduction
Experience an explosion of flavors with this Strawberry Crunch Cheesecake! A delightful blend of creamy cheesecake, fresh strawberries, and a delectable crunchy topping that will transport your taste buds straight to dessert heaven.
Detailed Ingredients with measures
Digestive biscuits: 200g
Unsalted butter, melted: 100g
Cream cheese, room temperature: 500g
Granulated sugar: 150g
Eggs: 3 large
Vanilla extract: 1 tsp
Strawberries, diced: 200g
Whipping cream: 200ml
Strawberry jelly mix: 85g
Freeze-dried strawberries, crushed: 50g
Rice cereal: 50g
White chocolate, melted: 100g
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 5 hours 20 minutes (including cooling and chilling)
Yield: 10-12 servings
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 160°C (320°F), ensuring a welcoming environment for your cheesecake to bake. The gentle heat will help create that perfect creamy texture.
Step 2: Prepare the Crust
Crush 200g of digestive biscuits into fine crumbs. Combine these crumbs with 100g of melted unsalted butter until the mixture resembles damp sand. Press this mixture firmly into the bottom of a 23cm springform tin. Bake in the preheated oven for 10 minutes to firm up the base, then remove and let it cool.
Step 3: Mix the Cheesecake Filling
In a large mixing bowl, beat 500g of room temperature cream cheese and 150g of granulated sugar until the mixture is smooth and creamy. Add in 3 large eggs, one at a time, mixing well after each addition, followed by 1 tsp of vanilla extract, which will add a warm aroma to your cheesecake.
Step 4: Layer with Strawberries
Pour half of the cheesecake mixture over the cooled crust, ensuring it spreads evenly. Sprinkle 200g of diced strawberries evenly on top, allowing their juicy sweetness to infuse the creaminess. Cover with the remaining cheesecake mixture, smoothing the top with a spatula.
Step 5: Bake the Cheesecake
Place the cheesecake in the oven and bake for 45-50 minutes. The edges should be set, while the center will have a slight wobble, like a gentle heartbeat. Once baked, leave the cheesecake in the oven with the door slightly ajar to cool for about an hour.
Step 6: Add the Strawberry Jelly Layer
Prepare the 85g strawberry jelly mix according to the package instructions and let it cool slightly. Carefully pour this cooled jelly over the cheesecake, creating a vibrant and glossy layer. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it set perfectly.
Step 7: Create the Crunchy Topping
For the delightful crunch, mix 50g of crushed freeze-dried strawberries with 50g of rice cereal. On a baking sheet, spread 100g of melted white chocolate and immediately sprinkle the strawberry-cereal mix over it. Allow this to set before breaking it into delightful chunks.
Step 8: Whip the Cream
In a separate bowl, whip 200ml of whipping cream until soft peaks form. Once the cheesecake is set and chilled, gently spread the whipped cream over the jelly layer. Finally, add the crunchy topping pieces over the whipped cream for a thrilling textural contrast.
Notes
Ingredient Freshness
For the best flavor, use fresh, ripe strawberries. This will enhance the overall sweetness and aroma of the cheesecake.
Chilling Time
The cheesecake benefits from an overnight chill. This helps the flavors meld beautifully and ensures a clean slice when serving.
Serving Suggestions
This cheesecake pairs wonderfully with a dollop of fresh whipped cream or a drizzle of strawberry sauce. Consider serving alongside a cup of coffee or a glass of dessert wine for an elevated experience.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crunchiness of the topping, add it just before serving.
Cook Techniques
Crushing Biscuits
To prepare the crust, place digestive biscuits in a plastic bag and crush them with a rolling pin until they are fine crumbs. Alternatively, you can use a food processor for a more consistent texture.
Mixing Ingredients
When combining the cream cheese and sugar, ensure that both are at room temperature to achieve a smooth consistency. Beat the mixture until fully blended and free of lumps.
Layering
Pour half of the cheesecake mixture into the prepared crust, then evenly distribute the diced strawberries. This layering technique adds both flavor and visual appeal.
Baking
Bake the cheesecake at a low temperature to prevent cracking. A slight wobble in the center indicates that it’s done. Let it cool gradually in the oven to set properly.
Preparing Jelly
Follow the package instructions for the strawberry jelly mix. Allow it to cool slightly before pouring it over the cheesecake to avoid melting the cream layer.
Creating Crunchy Topping
Mix crushed freeze-dried strawberries with rice cereal for a delightful crunch. Coating them in melted white chocolate adds richness and helps the pieces stick together.
Whipping Cream
Whip the cream until soft peaks form, ensuring not to over-whip to maintain a light texture. This creamy layer enhances the cheesecake’s richness and flavor.
FAQ
Can I use graham crackers instead of digestive biscuits?
Yes, graham crackers can be used as a substitute for digestive biscuits. They will provide a similar flavor and texture.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center appears slightly wobbly. It will firm up as it cools.
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries can be used, but they may not provide the same crunchy texture as freeze-dried strawberries in the topping.
How long does the cheesecake need to chill before serving?
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
Is there a way to make this cheesecake gluten-free?
Yes, use gluten-free digestive biscuits or a gluten-free cookie crust as a substitute for the regular digestive biscuits.
Can I freeze the Strawberry Crunch Cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw in the refrigerator before serving.
Conclusion
The Strawberry Crunch Cheesecake is a delightful dessert that combines creamy cheesecake with the freshness of strawberries and a satisfying crunchy topping. Its layered textures and vibrant flavors make it a perfect choice for any occasion, sure to impress your family and friends.
More recipes suggestions and combination
Mixed Berry Cheesecake
Combine blueberries and raspberries with strawberries for a colorful berry cheesecake that bursts with flavor.
Chocolate Strawberry Crunch Cheesecake
Add some cocoa powder to the cheesecake base and use a chocolate cookies crust for a rich chocolate-strawberry combo.
Coconut Strawberry Cheesecake
Incorporate shredded coconut into the cheesecake mixture and use a coconut-flavored crunch topping for a tropical twist.
Lemon Strawberry Cheesecake
Add lemon zest and juice to the cheesecake mixture for a refreshing citrus balance against the sweetness of the strawberries.
Nutty Strawberry Crunch Cheesecake
Mix chopped nuts like almonds or hazelnuts into the crunchy topping for added texture and flavor.
Strawberry Shortcake Cheesecake
Layer the cheesecake with fluffy biscuit pieces and fresh strawberries for a fun take on the classic strawberry shortcake.
Strawberry Swirl Cheesecake
Swirl strawberry purée through the cheesecake mixture before baking to create a beautiful marbled effect.
Peanut Butter Strawberry Cheesecake
Fold creamy peanut butter into the cheesecake for a sweet and savory combination that pairs perfectly with strawberries.
Strawberry Crunch Cheesecake
Ingredients
Method
- Preheat your oven to 160°C (320°F).
- Crush the digestive biscuits into fine crumbs, then combine with melted unsalted butter until it resembles damp sand. Press into a 23cm springform tin.
- Bake the crust in the preheated oven for 10 minutes and let it cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time and mix in vanilla extract.
- Pour half the cheesecake mixture over the cooled crust. Layer with diced strawberries and then cover with the remaining cheesecake mixture.
- Bake the cheesecake for 45-50 minutes. When done, leave it in the oven with the door slightly ajar for an hour to cool.
- Prepare the strawberry jelly mix and let it cool. Pour over the cheesecake.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Mix crushed freeze-dried strawberries with rice cereal. Spread melted white chocolate on a baking sheet and sprinkle the strawberry-cereal mix on top.
- Allow to set before breaking into chunks.
- Whip the whipping cream until soft peaks form. Spread over the jelly layer and top with crunchy pieces.
