Strawberry Crunch Cheesecake
This strawberry crunch cheesecake is made of creamy strawberry cheesecake filling, a shortbread crust, and a strawberry crunch topping. So good!
Servings: 12 servings
Calories: 416kcal
Equipment
Ingredients
Shortbread Crust and Strawberry Crunch Topping
- 3 cups all-purpose flour
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 2 egg yolks from large eggs room temperature
- ¼ tsp salt
- 1 tsp vanilla extract
- 1.4 oz freeze-dried strawberries
Strawberry Cheesecake
- 2 8-oz block cream cheese room temperature
- ½ cup granulated sugar
- 5 oz strawberry jam room temperature
- ¾ cup sour cream room temperature
- 1 tsp vanilla extract
- 3 large eggs room temperature
Instructions
- Preheat your oven to 350F. Line an 8-inch springform pan with parchment paper and set aside (see note).
- In a bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat all crust ingredients — except the freeze-dried strawberries — until incorporated and resembling a coarse meal.3 cups all-purpose flour, 1 cup unsalted butter, ½ cup granulated sugar, 2 egg yolks from large eggs, ¼ tsp salt, 1 tsp vanilla extract
- Stir in freeze-dried strawberries, but don’t add everything, reserve a handful for the topping.1.4 oz freeze-dried strawberries
- Transfer half of your crust mixture to your prepared pan and press firmly to the bottom with your hands or the back of a spoon. Make sure to really pack it in. Set aside the other half for the topping.
- Bake the crust for 10 minutes or until it turns a light golden brown. Remove from oven and allow to cool. Keep the oven on but lower the temperature to 325F.
- In a bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until soft and fluffy (2-3 minutes).2 8-oz block cream cheese
- Add sugar and beat for another 2 minutes.½ cup granulated sugar
- Add strawberry jam and sour cream. Beat until smooth and incorporated.5 oz strawberry jam, ¾ cup sour cream
- Add vanilla extract, and eggs one at a time, making sure each egg is combined before adding the next one. Remember to scrape the bottom and sides of your bowl often.1 tsp vanilla extract, 3 large eggs
- Pour your cream cheese mixture on top of your baked crust and gently tap on your counter.
- Place the rest of your shortbread mixture on top of your cheesecake, making sure to cover the cheesecake completely.
- Crumble the freeze-dried strawberries you reserved from earlier on top.
- Bake for 45 minutes or until the cheesecake is firm around the edges but still has a slight wobble in the middle.
- Remove from the oven and allow to cool slightly. Transfer to the fridge and chill for at least 6 hours before serving.
Video
Notes
- The total yield depends on how you slice your cheesecake. Note this is rich and creamy so a little goes a long way. The estimated nutritional information is based on 12 servings.
- I use an 8-inch springform pan for thicker cheesecake slices but you can also use a 9-inch springform pan.
- If your topping is getting too brown too soon, loosely cover with aluminum foil and continue baking until the cheesecake is done.
- See post for more baking tips (especially how to check for doneness), FAQs and step-by-step photos.
Nutrition
Calories: 416kcal | Carbohydrates: 52g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 77mg | Potassium: 129mg | Fiber: 1g | Sugar: 25g | Vitamin A: 667IU | Vitamin C: 42mg | Calcium: 37mg | Iron: 3mg