Description
This creamy and vibrant cheesecake blends the richness of smooth cream cheese with the bright flavor of fresh strawberries, topped with a delightful crunchy layer for added texture. Perfect for summer parties or special celebrations, this dessert impresses with its stunning look and irresistible taste—without requiring advanced baking skills.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted melted butter
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup pureed fresh strawberries
For the Crunch Topping:
- 1 cup crushed cornflakes or granola
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 3 tbsp melted butter
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of the pan. Set aside.
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue mixing until well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract followed by the strawberry puree, ensuring everything is fully incorporated.
Pour the filling over the prepared crust and smooth the top with a spatula. Bake for 50–60 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 30 minutes to prevent cracking.
Remove and let cool completely on a wire rack before transferring to the refrigerator. Chill for at least 4 hours, or preferably overnight.
While the cheesecake chills, mix crushed cornflakes, brown sugar, cinnamon, and melted butter in a bowl until well combined. Spread the mixture onto a parchment-lined baking sheet and bake at 300°F (150°C) for 10–12 minutes, or until golden and crisp. Let cool completely.
Once chilled, remove the sides of the springform pan. Sprinkle the crunch topping evenly over the surface. Slice and serve, optionally garnished with fresh strawberries or mint leaves for an elegant touch.
Notes
Room Temperature Ingredients : For a smooth and lump-free filling, ensure the cream cheese and eggs are at room temperature before mixing.
Strawberry Puree Tip : Use fresh, ripe strawberries for the best flavor. If using frozen strawberries, thaw and drain excess liquid before pureeing to avoid a watery filling.
Avoid Overbaking : Cheesecakes can crack if overbaked. The center should still have a slight jiggle when you remove it from the oven—it will continue to set as it cools.
Make It Ahead : This cheesecake tastes even better the next day. Prepare it a day in advance to allow flavors to meld and the texture to fully set.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 300 mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100 mg