Strawberry Crunch Cheesecake (Print Version)
Creamy filling, a buttery crunch, and fresh strawberries make this chilled treat that everyone digs.
# Ingredients:
→ Crunch Base
01 -
115 g melted unsalted butter
02 -
180 g graham cracker crumbs
→ Creamy Filling
03 -
1 teaspoon vanilla extract
04 -
120 g powdered sugar
05 -
450 g softened cream cheese
06 -
240 ml heavy cream
→ Fruit Topping
07 -
225 g sliced fresh strawberries
# Steps:
01 -
Pop the cheesecake in the fridge and let it sit for at least four hours, or leave it overnight if you’ve got time, so it sets up and slices nicely.
02 -
Pile those sliced strawberries over the creamy layer. Cover the whole top or just throw them on as you like.
03 -
Take the whipped cream and gently mix it into your cream cheese mixture. Spread all of that over your cold crust evenly.
04 -
Grab a new bowl and whip your heavy cream until it looks stiff and fluffy.
05 -
Beat together softened cream cheese, sugar, and vanilla until everything’s totally smooth.
06 -
After baking, let the crust cool all the way before you go any further.
07 -
Pack the crumbly butter crust into your springform pan. Bake about ten minutes so it sets, then pull it out to cool.
08 -
Switch on your oven and let it heat up to 160°C.
# Notes:
01 -
To get the best taste and texture, definitely pick sweet ripe strawberries and chill the dessert overnight if you can.