Description
Irresistible Strawberry Crunch Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust, a smooth and fluffy cream cheese filling, and topped with fresh strawberries, toasted almond slices, and optional dark chocolate drizzle. This baked cheesecake is elevated by a water bath baking method ensuring a perfectly set, velvety texture. Ideal for celebrations or indulgent treats, it harmonizes sweet, tangy, and crunchy elements for a delightful finish.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 1 tablespoon white sugar
Cheesecake Filling
- 24 oz cream cheese (softened)
- 1 cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
Toppings
- Fresh sliced strawberries (to taste)
- Toasted almond slices (to taste)
- Melted dark chocolate (optional, for drizzling)
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and white sugar until evenly mixed.
- Form the Crust: Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan, making sure it is even.
- Bake the Crust: Preheat your oven to 350°F (175°C). Bake the crust for 10 minutes, then remove and allow it to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar: Gradually add 1 cup white sugar to the cream cheese while mixing, beating until fluffy and well combined.
- Mix in Eggs: Add eggs one at a time, beating gently after each addition to maintain a smooth batter.
- Add Vanilla and Sour Cream: Mix in vanilla extract and sour cream until fully incorporated with the batter.
- Assemble: Pour the cream cheese filling evenly over the cooled crust in the springform pan.
- Prepare Water Bath: Place the springform pan inside a larger baking dish. Carefully add hot water to the larger dish until it reaches halfway up the sides of the springform pan to create a water bath.
- Bake the Cheesecake: Bake for 45-50 minutes at 350°F (175°C), until the edges are set but the center is slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside for 60 minutes to slowly cool and prevent cracking.
- Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or until completely cold and set.
- Add Toppings: Arrange fresh sliced strawberries over the cheesecake top, sprinkle toasted almond slices, and drizzle with melted dark chocolate if desired.
- Serve and Enjoy: Slice and serve chilled, optionally pairing with coffee, sparkling wine, or a fresh salad for a balanced experience.
Notes
- Use room temperature cream cheese to avoid lumps and get a smooth batter.
- Chill the crust for 30 minutes before adding the filling to prevent it from sinking during baking.
- Ensure the cheesecake cools completely in the refrigerator to properly set and enhance flavor.
- To store, cover with plastic wrap and refrigerate for up to 5 days.
- Reheat individual slices gently in a microwave on low power for 10-15 seconds if desired, to maintain creaminess.
- Using a water bath helps prevent cracks and results in a creamy, smooth texture.
