Description
Strawberry crunch cheesecake delivers pure dessert magic with creamy richness and irresistible texture. Layers of graham cracker crust, silky cheesecake filling, and fresh strawberries create a delightful symphony that will leave you craving another slice.
Ingredients
Scale
Main Ingredients:
- 2 bricks (8 ounces/226 grams) cream cheese, softened
- 2 cups heavy whipping cream
- 1 small box (3.3 ounces/93 grams) strawberry gelatin
- 1 pound (454 grams) vanilla cream cookies (about 34 cookies)
Sweeteners and Binding Ingredients:
- ¾ cup granulated sugar
- ½ cup powdered sugar
- 6 tablespoons butter, melted
- 1 cup boiling water
- Half a small tub of whipped topping, thawed
Garnish and Additional Ingredients:
- 10 strawberry wafer cookies (about 4 ounces/113 grams)
- Crushed vanilla cream cookies
- Crushed strawberry wafers
Instructions
- Transform vanilla cream cookies into fine, powdery crumbs using a food processor, creating a uniform texture.
- Incorporate melted butter into the cookie crumbs, mixing until the mixture resembles damp, compact sand.
- Firmly press the crumb blend into a greased 10-inch springform pan, ensuring an even, compact base layer.
- Chill the crust in the freezer for a quarter-hour to solidify its structure.
- Dissolve strawberry gelatin completely in boiling water, stirring meticulously for two minutes, then allow to cool to room temperature without refrigeration.
- Whip cream cheese and granulated sugar until achieving a silky, homogeneous consistency.
- Create a voluminous whipped cream by beating heavy cream with powdered sugar until stiff peaks emerge.
- Divide the whipped cream, blending one half with the cream cheese mixture and folding the other half with the cooled gelatin.
- Carefully pour half the strawberry mixture onto the prepared crust, then freeze briefly to set.
- Gently spread the cream cheese layer over the partially set strawberry base.
- Complete the layering by evenly distributing the remaining strawberry gelatin mixture.
- Roughly crush the remaining vanilla cream cookies and strawberry wafers, optionally adding a touch of food coloring for visual appeal.
- Generously scatter the crushed cookie mixture across the cheesecake’s surface.
- Refrigerate the dessert for a minimum of four hours, allowing complete setting and flavor melding.
- Just before serving, embellish with elegantly piped whipped cream dollops using a star-tipped pastry bag.
Notes
- Prepare the crust by crushing vanilla cream cookies into fine crumbs, ensuring a smooth and consistent texture for the perfect base.
- Dissolve strawberry gelatin completely in boiling water, allowing it to cool naturally at room temperature for optimal flavor integration.
- Whip cream to stiff peaks carefully, creating a light and airy texture that will give the cheesecake its signature creamy consistency.
- Layer the cheesecake strategically, freezing between each layer to help set and define the distinct strawberry and cream cheese sections.
- Crush cookies and wafers coarsely to create a delightful crunchy topping that adds textural contrast to the smooth cheesecake.
- Refrigerate the dessert for at least 4 hours to ensure proper setting and allow flavors to meld together beautifully.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 460
- Sugar: 32 g
- Sodium: 370 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg