Strawberry Crunch Cheesecake

Indulge in the delightful harmony of rich, creamy cheesecake, fresh strawberries, and a satisfyingly crisp topping with this Strawberry Crunch Cheesecake. Bursting with vibrant colors and irresistible flavors, this dessert is perfect for celebrations or simply treating yourself to something extraordinary.

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Ingredients (Serves 8-10)

For the Crust:

• 1 ½ cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream, at room temperature
• 3 large eggs
• 1 tablespoon vanilla extract
• Zest of 1 lemon (optional, for added brightness)

For the Strawberry Crunch Topping:

• 2 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• ½ cup crushed shortbread cookies or vanilla wafers
• ¼ cup unsalted butter, melted

For the Strawberry Glaze (Optional):

• 1 cup fresh strawberries, pureed
• 2 tablespoons powdered sugar
• 1 tablespoon lemon juice

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Instructions

1️⃣ Prepare the Crust:

1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
2. Firmly press the mixture into the base of a 9-inch springform pan to create an even crust. Set aside.

2️⃣ Make the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add the sour cream and mix well.
3. Incorporate the eggs one at a time, beating on low speed to avoid overmixing.
4. Stir in the vanilla extract and lemon zest (if using) for extra freshness.

3️⃣ Assemble the Cheesecake:

1. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.

4️⃣ Bake the Cheesecake:

1. Preheat the oven to 325°F (160°C).
2. Place the springform pan on a baking sheet for stability.
3. Bake for 55-65 minutes, or until the edges are set but the center has a slight jiggle.
4. Turn off the oven and let the cheesecake cool inside with the oven door slightly open for an hour—this helps prevent cracks.

5️⃣ Prepare the Strawberry Crunch Topping:

1. In a small saucepan, combine the sliced strawberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes). Remove from heat and allow to cool.
3. In a separate bowl, mix the crushed cookies with the melted butter.
4. Sprinkle the crunchy cookie mixture over the cooled cheesecake, followed by the cooked strawberry mixture.

6️⃣ Chill and Set:

1. Allow the cheesecake to cool to room temperature.
2. Cover and refrigerate for at least 4 hours or overnight to ensure it sets completely.

7️⃣ Make the Strawberry Glaze (Optional):

1. Blend the fresh strawberries into a smooth puree.
2. Strain to remove seeds and mix with powdered sugar and lemon juice.
3. Drizzle over the cheesecake before serving for an extra burst of flavor.

8️⃣ Serve and Enjoy!

Slice and serve chilled, savoring the perfect balance of creamy cheesecake, sweet and tangy strawberries, and crunchy cookie topping. This indulgent treat is sure to impress!