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strawberry crunch cheesecake
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Strawberry Crunch Cheesecake

Easy and delicious recipe that reminds you strawberry shortcake bars you love
Prep Time20 minutes
Cook Time1 hour
8 hours
Total Time9 hours 20 minutes
Course: Baking
Cuisine: American
Keyword: Strawberry Crunch Cheesecake
Servings: 6 People
Calories: 683kcal

Ingredients

For The crust

  • 130 g Biscuits
  • 60 g Melted Butter

For Cake

  • 400 g Cream Cheese Full fat
  • 200 g Sour Cream
  • 120 g Sugar
  • 150 ml Heavy Cream
  • 2 Eggs
  • 2 tbsp Corn Starch
  • 1 tbsp Lemom Juice

For Strawberry Crunch

  • 12 Strawberry cream cookies
  • 1/2 pack Strawberry jello 40g
  • 10 g Butter Softened

Strawberry Glaze

  • 200 g Strawberries
  • 1/4 cup Sugar
  • 1/2 cup Water
  • 1 tbsp Corn Flour

Instructions

For The Crust

  • Prepare 8” springform pan. Place the biscuits in a food processor and pulse until you get a fine crumb.
  • Add melted butter pour the crumbs into the bottom of the pan and use a flat cup or glass to press into the bottom of the pan. Place in the freezer

For Cake

  • In a large mixing bowl whisk the cream cheese and sugar for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
  • Add in the sour cream and mix until just combined. Scrape the sides and bottom of bowl.
  • Add heavy cream and mix until just combine.
  • Add the eggs, be carefull donot over mix, then add cornstarch, lemon juice,and vanilla .
  • Remove the crust from the freezer and add the cheesecake batter into the pan. Tap the pan on the counter a couple of times to remove any air bubbles.
  • Cover the spring form pan completely with aluminum foil making sure to seal well around the top.
  • Bake for first 30 minutes on 180 C then bake on 150 C for more 30 minutes.
  • Allow to cool in the warer bath for 30 minutes.
  • Let it rest in the fridge for 6 to 8 hours.

For Strawberry Glaze

  • Combine the water, strawberries, in a saucepan. Stir thoroughly while bringing it up to a boil.
  • Cook on low heat, and allow to cook for up to ten minutes, occasionally stirring throughout.
  • As the strawberries soften, use a potato masher to break them into pieces to release the flavors from the strawberries.
  • Remove from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer.
  • whisk the cornstarch with 3 tablespoons of water. Then, pour into the pan of strawberry juice.Add sugar.
  • Cook for 5 minutes, whisk the mixture until it thickens into a glaze
  • Remove glaze from heat, Once the glaze has reached room temperature, place in refrigerator.

For Strawberry Crunch

  • Prepare the topping by adding the strawberry cream cookies into a food processor and pulse until you get small crumbs.
  • Place the cookies on a plate, add jello and butter, mix with help of hands.
  • Pour the crumbs on a baking sheet and bake for 5 minutes on 120 C.

Assemble

  • Once the cake is cool down completely then top with strawberry glaze and strawberry crunch.