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Berrylicious Strawberry Crunch Cheese Cake

A rich, creamy cheesecake blended with fresh strawberry goodness and a crunchy graham cracker crust—a dessert that impresses without the fuss!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 1 cup sugar, divided 1 cup will be mixed into the filling
  • 3 packages cream cheese, softened (8 oz each)
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh strawberries, pureed
  • 1/4 cup heavy cream For topping
For garnishing
  • 1 cup fresh strawberries, sliced For topping before serving

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter, mixing well.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Making the filling
  1. In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth and creamy.
  2. Add the vanilla extract and sour cream, and mix until well combined.
  3. Gradually add the pureed strawberries, mixing until incorporated.
  4. Pour the cheesecake batter over the crust in the springform pan.
Baking
  1. Bake for 50-60 minutes, or until the center is set and only slightly jiggly.
  2. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, whip the heavy cream until soft peaks form and spread it over the cheesecake.
  2. Top with sliced strawberries and serve.

Notes

For best results, let the cheesecake chill overnight. Room temperature ingredients yield a creamier texture. You can substitute strawberries with raspberries or blueberries, or create a vegan version using cashew cream or coconut cream.