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Berrylicious Strawberry Crunch Cheesecake

A delightful dessert that perfectly balances creamy goodness with vibrant strawberry flavors and a satisfying crunchy topping.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers
  • 0.25 cups sugar for the crust
  • 0.5 cups melted butter for the crust
For the cheesecake filling
  • 3 packages cream cheese (8 oz each)
  • 1 cup sour cream
  • 0.75 cups sugar for the cheesecake filling
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 cup heavy cream
For the strawberry topping
  • 2 cups fresh strawberries
  • 0.25 cups sugar for topping
  • 1 tsp lemon juice
For the crunchy topping
  • 1 cup crushed cereal like cornflakes or more graham crackers
  • 2 tbsp melted butter for the topping
  • 0.25 cups sugar for the topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed graham crackers, 1/4 cup sugar, and 1/2 cup melted butter until you've achieved a sandy mixture that sticks together. Firmly press this mixture into the bottom of a springform pan to create your crust. Bake it for about 10 minutes, then let it cool completely.
  2. Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese until it's silky smooth and free of lumps. Add in the sour cream, 3/4 cup sugar, and the vanilla extract, blending until fully incorporated. Crack in the eggs one at a time, making sure to mix well after each addition. Finally, pour in the heavy cream and stir until smooth and decadent.
Baking
  1. Bake the cheesecake: Pour that glorious cheesecake mixture into your cooled crust. Bake at a slightly lowered temperature of 325°F (160°C) for 50-60 minutes, or until the center is set and only slightly jiggly. Once it’s done, turn off the oven, leave the door ajar, and allow it to cool completely inside. After cooling, refrigerate the cheesecake for at least 4 hours, but overnight is best if you can wait!
Creating Toppings
  1. Create the strawberry topping: In a saucepan, toss the fresh strawberries with 1/4 cup sugar and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally. You'll notice the strawberries start to break down, creating a thick and syrupy topping. Allow this mixture to cool down afterward.
  2. Prepare the crunchy topping: In a separate bowl, mix the crushed cereal with 2 tbsp melted butter and 1/4 cup sugar until the texture is crumbly. Spread this mixture onto a baking sheet and bake at 350°F (175°C) for about 5-7 minutes or until golden and crispy. Let it cool.
Assembly and Serving
  1. Assemble the cheesecake: Once your cheesecake has chilled and set, pour the strawberry mixture evenly over the top. Then, sprinkle the crunchy topping generously over the strawberries for that perfect finish.
  2. Serve and enjoy: Slice the cheesecake into servings, and get ready to savor every blissful bite of your Berrylicious Strawberry Crunch Cheesecake!

Notes

For those looking to add a twist, consider mixing in other berries like blueberries or raspberries. You can also use a flavored cream cheese, like strawberry or vanilla. To lighten up, replace some heavy cream with Greek yogurt. The longer you let it chill, the better the flavors meld together!