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Strawberry Crunch Cheesecake

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A creamy vanilla cheesecake with a crunchy strawberry shortcake crust, topped with tangy strawberry sauce and strawberry shortcake crumbles for a delightful dessert experience.

Ingredients

Scale
  • 1 lb fresh strawberries, hulled and chopped
  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 1 (11oz) package Nilla wafers
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup freeze-dried strawberry powder
  • 32 oz (four 8-ounce blocks) cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 tablespoons milk, at room temperature
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 3 large eggs, at room temperature

Instructions

  1. Preheat oven to 350°F. In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally. Blend with an immersion blender or food processor until smooth. Set aside to cool.
  2. In a food processor, pulse Nilla wafers into fine crumbs. Add melted butter and freeze-dried strawberry powder, pulsing until fully combined. Press mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat cream cheese until smooth. Gradually add sugar, milk, flour, and vanilla, mixing until well combined. Add eggs one at a time, beating just until incorporated. Pour filling into the cooled crust.
  4. Bake at 350°F for 45-50 minutes, or until the center is almost set. Let cool completely, then refrigerate for at least 4 hours or overnight.
  5. Serve chilled, topped with strawberry sauce and reserved strawberry shortcake crumbles.

Notes

For a richer flavor, use full-fat cream cheese and milk. The strawberry sauce can be made ahead and stored in the refrigerator for up to a week. Leftover cheesecake can be kept refrigerated for up to 5 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/strawberry-crunch-cheesecake-2/