Strawberry Crunch Cheesecake
Easy and delicious recipe that reminds you strawberry shortcake bars you love
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.
Nutrition
Calories: 683kcal | Carbohydrates: 59g | Protein: 9g | Fat: 47g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 431mg | Potassium: 252mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1614IU | Vitamin C: 20mg | Calcium: 141mg | Iron: 1mg