Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Make sure all refrigerated ingredients (especially cream cheese, sour cream, and eggs) are at room temperature before starting. This ensures a smooth, lump-free cheesecake batter

Don't overbeat the cheesecake batter after adding the eggs, as this can incorporate too much air and cause cracks during baking

A water bath is essential for a perfectly creamy cheesecake. Make sure to wrap the springform pan very well with heavy-duty foil to prevent water seepage

For the best strawberry flavor in the crust and topping, use freeze-dried strawberries rather than fresh or frozen, as they provide intense flavor without adding moisture

Allow the cheesecake to cool gradually to prevent cracking - first in the turned-off oven, then at room temperature, and finally in the refrigerator

The strawberry topping can be made up to 3 days ahead and stored in the refrigerator

Make the strawberry crunch topping just before assembly to maintain maximum crunchiness

For a shortcut version, you can use strawberry Oreos for the crust and topping instead of making the strawberry-vanilla combination

If freeze-dried strawberries aren't available, you can use strawberry gelatin powder (about 3 tablespoons) mixed with the cookie crumbs to achieve a similar flavor and color

Strawberry Crunch Cheesecake

Name: Strawberry Crunch Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 6 h
Yield: 12 servings
Cuisine: American
Ingredients: For the Strawberry Crunch Crust:; 20 Golden Oreo cookies (or vanilla sandwich cookies); 10 freeze-dried strawberries; 6 tablespoons (85g) unsalted butter, melted; 1 tablespoon granulated sugar; 1/4 teaspoon salt; For the Vanilla Cheesecake Filling:; 32 oz (900g) cream cheese, softened to room temperature; 1 cup (200g) granulated sugar; 1/2 cup (120g) sour cream, room temperature; 2 teaspoons vanilla extract; 1 tablespoon fresh lemon juice; 4 large eggs, room temperature; For the Strawberry Topping:; 3 cups (450g) fresh strawberries, divided (2 cups diced, 1 cup halved for decoration); 1/2 cup (100g) granulated sugar; 2 tablespoons cornstarch; 2 tablespoons water; 1 tablespoon lemon juice; 1/4 teaspoon vanilla extract; For the Strawberry Crunch Topping:; 10 Golden Oreo cookies (or vanilla sandwich cookies); 1 cup (35g) freeze-dried strawberries; 3 tablespoons unsalted butter, melted; 1 tablespoon granulated sugar; For the Whipped Cream Decoration:; 1 cup (240ml) heavy whipping cream, cold; 1/4 cup (30g) powdered sugar; 1/2 teaspoon vanilla extract

This show-stopping Strawberry Crunch Cheesecake transforms the beloved strawberry shortcake ice cream bar into a spectacular layered dessert. A buttery, crunchy strawberry cookie crust forms the perfect foundation for a velvety smooth vanilla cheesecake, topped with a layer of sweet strawberry filling. The entire creation is crowned with the iconic strawberry crunch topping that brings back nostalgic ice cream truck memories. Each slice delivers the perfect balance of creamy cheesecake, bright strawberry flavor, and that signature crunchy texture that makes this dessert truly special. Perfect for celebrations, summer gatherings, or whenever you want to impress guests with a dessert that combines classic flavors in an unforgettable way.

Prep Time

30 Minutes

Cook Time

Total Time

Chef

JUE

Ingredients

Custard Cream

For the Strawberry Crunch Crust:

20 Golden Oreo cookies (or vanilla sandwich cookies)

10 freeze-dried strawberries

6 tablespoons (85g) unsalted butter, melted

1 tablespoon granulated sugar

1/4 teaspoon salt

For the Vanilla Cheesecake Filling:

32 oz (900g) cream cheese, softened to room temperature

1 cup (200g) granulated sugar

1/2 cup (120g) sour cream, room temperature

2 teaspoons vanilla extract

1 tablespoon fresh lemon juice

4 large eggs, room temperature

For the Strawberry Topping:

3 cups (450g) fresh strawberries, divided (2 cups diced, 1 cup halved for decoration)

1/2 cup (100g) granulated sugar

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon lemon juice

1/4 teaspoon vanilla extract

For the Strawberry Crunch Topping:

10 Golden Oreo cookies (or vanilla sandwich cookies)

1 cup (35g) freeze-dried strawberries

3 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

For the Whipped Cream Decoration:

1 cup (240ml) heavy whipping cream, cold

1/4 cup (30g) powdered sugar

1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and wrap the outside tightly with two layers of heavy-duty aluminum foil to prevent water seepage during baking.

Make the strawberry crunch crust: In a food processor, pulse the Golden Oreo cookies and freeze-dried strawberries until you have fine crumbs. Add melted butter, sugar, and salt, then pulse until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the bottom of a measuring cup to compact it. Bake for 10 minutes, then remove from oven and let cool while preparing the filling. Keep the oven on.

Prepare the cheesecake filling: In a large mixing bowl using an electric mixer, beat the cream cheese on medium speed until completely smooth and free of lumps, about 4 minutes.

Add the sugar and beat for another 2 minutes until well incorporated and smooth. Add the sour cream, vanilla extract, and lemon juice, and mix until combined, scraping down the sides of the bowl as needed.

Add the eggs one at a time, beating on low speed just until each is incorporated. Do not overmix after adding the eggs.

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with hot water about halfway up the sides of the springform pan to create a water bath.

Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.

Remove from the oven and water bath, carefully remove foil, and let cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight.

Meanwhile, prepare the strawberry topping: In a medium saucepan, combine 2 cups diced strawberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture comes to a simmer and thickens, about 5-7 minutes.

Remove from heat, stir in vanilla extract, and allow to cool completely. Refrigerate until ready to use.

Make the strawberry crunch topping: In a food processor, pulse the Golden Oreo cookies and freeze-dried strawberries until crumbly (not as fine as the crust). Transfer to a bowl and stir in the melted butter and sugar until the mixture forms small clumps.

Spread the mixture on a parchment-lined baking sheet and bake at 325°F (165°C) for 8-10 minutes until slightly crisp. Allow to cool completely.

When ready to assemble, carefully remove the cheesecake from the springform pan and place on a serving plate.

Spread the cooled strawberry topping evenly over the cheesecake, leaving about a 1/2 inch border around the edge.

Generously sprinkle the strawberry crunch topping over the strawberry layer, covering it completely.

Make the whipped cream: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Transfer the whipped cream to a piping bag fitted with a star tip. Pipe decorative borders around the edge of the cheesecake.

Arrange the halved fresh strawberries decoratively on top of the cheesecake, placing them on the whipped cream border.

Refrigerate until ready to serve. For best results, let the cheesecake sit at room temperature for 15-20 minutes before slicing.

For clean slices, dip a sharp knife in hot water and wipe dry between each cut.

Strawberry Crunch Cheesecake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Strawberry Crunch Cheesecake

Ingredients

Instructions