Berrylicious Strawberry Crunch Cheese Cake
Ingredients:
Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup heavy cream
Strawberry Crunch Topping:
1 cup crushed golden Oreos
½ cup freeze-dried strawberries, crushed
¼ cup unsalted butter, melted
Strawberry Sauce:
1 ½ cups fresh strawberries, chopped
½ cup granulated sugar
1 teaspoon lemon juice
Directions:
Prepare the Crust: Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, sour cream, and heavy cream. Pour over the cooled crust.
Bake the Cheesecake: Place the pan in a water bath and bake for 50–55 minutes, or until the center is just set. Turn off the oven and let the cheesecake sit for an hour. Remove and chill for at least 4 hours.
Prepare the Crunch Topping: In a bowl, mix crushed golden Oreos, freeze-dried strawberries, and melted butter. Set aside.
Make the Strawberry Sauce: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring until thickened. Let cool.
Assemble: Spread a thin layer of strawberry sauce over the cheesecake. Sprinkle the crunch topping evenly over the top. Serve chilled and enjoy!
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 6 hours (including chilling)
Kcal: 420 kcal | Servings: 12 slices
