Strawberry Crunch Cheesecake

When strawberries are in season, they make for one of the most satisfying and refreshing summer desserts. I can happily eat a bowl of them just as they are. But of course, at some point I always start thinking about cooking. Or in this case, baking. I love cheesecake, I had a punnet of amazing strawberries… plus some freeze-dried strawberries in the pantry. I put those three things together to make Strawberry Crunch Cheesecake, fruity, refreshing, and not too sweet. Let’s find out more.

What Types of Cheesecake are There?

Although there are a multitude of different recipes and toppings, cheesecakes can broadly be split into three categories. Firstly, no-bake cheesecakes, which use gelatin to set a cream cheese mix in the fridge. Secondly, classic baked cheesecakes, with a light and fluffy texture. And thirdly, we have New York cheesecakes, which are characterized by their heavier, creamier texture, achieved by adding cream or sour cream to the mix. None of these cheesecakes are better than any other; they are just different. It simply depends on your personal taste. In this recipe, we’re making a classic baked cheesecake.

How to Make Strawberry Crunch Cheesecake

The basic ingredients are very simple. We’re making a cookie crumb base and adding in some freeze-dried strawberries for extra crunch and strawberry flavor. Then whipping up the creamy cheese filling and baking the whole thing, before topping with fresh strawberries. It is one of the easiest cheesecake recipes I have ever encountered, and it’s almost impossible to mess it up. Over the years, I’ve given this basic recipe to many people, who have variously swapped mascarpone for ricotta or yogurt, reduced or increased the sugar, replaced the butter with nut butters, or who knows what. And although the end result is sometimes a bit different, not once has it resulted in anything other than a delicious cheesecake.

Making the Cheesecake Base

For many people, this is their favorite part of cheesecake. Simply take your favorite cookies and crush them to crumbs. I prefer to use unsweetened graham crackers, but butter cookies, shortbread, or European digestive biscuits will also work. If you have a blender or a food processor, blitz the cookies in that until crushed into crumbs. If not, place them in a plastic bag and bash them with a rolling pin.

Then all you need to do is melt the butter, add the freeze-dried strawberries and mix it all together until you have a mix that looks like wet sand. Press it firmly into the base of your cake pan. There’s no need to bake it in advance of adding the filling.

Cheesecake Filling

This is a plain cheesecake filling, and you can use it for cheesecakes with pretty much any topping you like – it doesn’t have to be a strawberry crunch cheesecake. Simply place all the filling ingredients in a bowl and beat until creamy and well-mixed. You can do these in a stand mixer, with an electric whisk, or even by hand. Once mixed, pour it into the cake pan on top of the cookie crumb base.

Baking the Strawberry Crunch Cheesecake

I like my cheesecakes to brown slightly on the top, so I bake at a comparatively high temperature of 300°F, keeping the temperature steady throughout. But if you prefer the top to remain pale, you can turn the heat down after the first 10 minutes and add a little longer to the total baking time. The other method is to cut a circle of baking parchment and press it lightly onto the filling before putting it in the oven. After baking, simply peel away the parchment paper. I don’t usually bother with either of these, because I usually like the browned top, but again, the perfect cheesecake is very much about personal preference. You do you.

After the cheesecake comes out of the oven, leave it to cool completely in the pan. This cheesecake usually pulls away nicely from the edges of the pan, but still, run a knife around the edge to be sure. Pop the cheesecake out and transfer to a serving plate. Slice the strawberries and arrange them over the top of the cheesecake before serving.

Storage

If it doesn’t all get eaten at once, cover the cheesecake in plastic wrap and store in the fridge. It will stay good for at least two days. You can eat it chilled from the fridge (very refreshing when the weather is hot!) or allow to come to room temperature before tucking in.

And More…

Looking for more cheesecake recipes? Try out one of these…

• Mini Oreo Cheesecakes
• Salted Caramel Apple Cheesecake Brownies
• Cheesecake Filled Rhubarb Muffins
• Healthy Avocado Lime Cheesecake
• Cheesecake Swirled Pumpkin Rolled Bars

Conclusion

The easiest basic cheesecake recipe I know, elevated to high status. When you’re in the middle of a heat wave this summer, make sure you’ve got one of my strawberry crunch cheesecakes in the fridge, just waiting to refresh you with its crunchy, creamy, fruity goodness. What’s your favorite topping for cheesecake in the summer? Let me know in the comments.