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Berrylicious Strawberry Crunch Cheesecake Recipe

Berrylicious Strawberry Crunch Cheesecake

Welcome to the sweet and delightful world of desserts! If you’re looking for a show-stopping dessert that combines creamy cheesecake with the freshness of strawberries and the crunch of graham crackers, then you’ve landed on the right recipe.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup fresh strawberries chopped
For the Topping
  • 1 cup fresh strawberries sliced
  • 0.25 cup strawberry jam
  • 0.5 cup crushed graham crackers for garnish

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring Cups and Spoons
  • Small saucepan
  • Refrigerator

Method
 

  1. Step 1: Preheat your oven to 325°F (160°C).
  2. Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of your 9-inch springform pan to create a solid crust.
  3. Step 3: Place the crust in the preheated oven and bake for about 10 minutes. Once done, remove it from the oven and allow it to cool while you prepare the cheesecake filling.
  4. Step 4: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
  5. Step 5: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition.
  6. Step 6: Gently fold in the sour cream and chopped strawberries using a spatula.
  7. Step 7: Carefully pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  8. Step 8: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
  9. Step 9: Once baked, turn off the oven and leave the cheesecake inside for an additional hour.
  10. Step 10: After an hour, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight if possible.
  11. Step 11: Before serving, heat the strawberry jam in a small saucepan until warm. Stir in the sliced strawberries until well coated.
  12. Step 12: Top the chilled cheesecake with the warm strawberry mixture and sprinkle crushed graham crackers on top for added crunch.

Notes

This cheesecake can last in the refrigerator for up to 5 days, as long as it's covered properly. You can also substitute regular cream cheese and sour cream with low-fat or Greek yogurt versions for a lighter dessert.