Strawberry Crunch Cheesecake

Indulge in the delightful combination of creamy cheesecake, crunchy crust, and sweet strawberries with this Strawberry Crunch Cheesecake recipe. Whether you’re a seasoned baker looking for a new challenge or a dessert enthusiast eager to impress, this recipe is sure to become a favorite.

INGREDIENTS:

1 ½ cups graham cracker crumbs

½ cup sugar

½ cup butter, melted

2 cups freeze-dried strawberries

1 cup sugar

24 ounces cream cheese, softened

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

1 tablespoon all-purpose flour

DIRECTIONS:

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.

Bake the crust for 10 minutes, then remove from the oven and let it cool.

In a food processor, pulse the freeze-dried strawberries until they are finely ground.

In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition.

Fold in the ground strawberries, sour cream, and flour until fully combined.

Pour the filling over the cooled crust and smooth the top.

Bake the cheesecake for 55-60 minutes, or until the center is almost set.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.