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Strawberry Crunch Cheesecake Recipe
Ben Carraoli

Strawberry Crunch Cheesecake Recipe

I’m so excited to share this Strawberry Crunch Cheesecake recipe, because after making it myself, I couldn’t stop sneaking slices! The balance of creamy cheesecake and a crunchy, strawberry-kissed crust is pure bliss
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Total Time 7 hours
Ingredients Method Notes

Ingredients
  

  • 24 Golden Oreos crushed (I like these because their vanilla flavor pairs beautifully with strawberries)
  • 1 cup dried strawberries crushed (this boosts strawberry flavor without adding moisture)
  • 2 tbsp strawberry Jello powder to deepen the strawberry color and aroma
  • 4 tbsp unsalted butter melted (binds the crumbs so they hold shape)
  • 32 oz 4 blocks cream cheese, room temperature (so the batter becomes silky and lump-free)
  • 1½ cups granulated sugar sweetens evenly
  • 4 eggs room temperature (helps with smooth texture when beaten one at a time)
  • ⅓ cup sour cream adds creaminess and a touch of tang
  • 1 tbsp pure vanilla extract always choose pure over imitation for better flavor
  • ½ tsp salt to balance sweetness
  • 2 tbsp all-purpose flour stabilizes the filling
  • Strawberry syrup store-bought or homemade — see how below
  • Reserved crushed Oreos + dried strawberry crumbs for crunch on top
  • 1 cup vanilla buttercream or Cool Whip for a decorative finish
  • ½ cup water
  • ½ cup granulated sugar
  • 4-5 fresh strawberries sliced
  • 2 tsp cornstarch + 2 tsp water mixed into a slurry

Method
 

  1. First, preheat your oven to 350 °F (about 175 °C). In a food processor or high-powered blender, crush the Golden Oreos together with the dried strawberries until they form coarse crumbs. Reserve about 1 cup of this mixture for topping later. To the remaining crumbs, add the melted butter and strawberry Jello, stirring until just moistened (don’t overdo it — you don’t want a soggy crust). Press this mixture firmly into the bottom of a 9-inch springform pan, covering evenly. Bake for 10 minutes, then lower oven temperature to 325 °F for the next stage.
  2. In a large mixing bowl or stand mixer, beat the softened cream cheese on low until smooth and lump-free. Add granulated sugar and continue mixing until fully incorporated. Then add eggs one at a time, scraping the bowl between each addition to keep texture consistent. Next, blend in sour cream, vanilla extract, salt, and flour until everything is just combined and creamy.
  3. Pour the filling into the prepared crust. Place the springform pan inside a larger baking pan (e.g. a 15 × 11 in pan) and pour in hot water so that it rises about 1 inch up the side of the cake pan (this is the water bath method that prevents cracks). Bake at 325 °F for 75 minutes, until the edges are set but the center still has a slight jiggle.
  4. Remove the cheesecake (still in its springform) from the water bath. Let it cool to room temperature for at least one hour. Then cover and refrigerate for 5–6 hours or overnight so it fully sets. Once chilled, release from the springform ring. Pour strawberry syrup over the top, then sprinkle the reserved crunchy crumbs evenly. Finally, dollop vanilla buttercream or Cool Whip decoratively, and garnish with fresh strawberries if you like.
  5. Slice carefully, wiping your knife clean between cuts so each slice looks pristine. Serve cold and watch it vanish!

Notes

  • I always let my cream cheese and eggs sit at room temperature — it helps me avoid lumps.
  • I mix the crust ingredients gently — too much pressure crushes the dried strawberries more than I want.
  • I pre-boil the water for the bath before placing the pan; that helps maintain stable oven temperature.
  • I resist adding extra butter to the crust — adding too much makes it oily and loose.
  • I use a sharp knife dipped in hot water and wiped dry before slicing — clean cuts every time.