Strawberry Crunch Cheesecake
Crunchy, creamy, and fruity all at once!
Servings: 12
Calories: 467kcal
Ingredients
For the base
- 9 oz graham cookies or digestive biscuits crushed
- 2 tbsp freeze dried strawberries crushed
- 1 stick butter
For the cheese filling
- 1 cup cream cheese
- 1 cup quark or mascarpone
- 2 eggs
- 3/4 cup white sugar
- 1 tbsp flour
- 1 tbsp corn starch
For the topping
- 1 cup fresh strawberries sliced
Instructions
- Preheat the oven to 300°F. Grease and line an 8-inch cake pan.
- Mix the crushed biscuits with the freeze-dried strawberries. Melt the butter and mix together well. Tip into the cake pan and press down firmly into the base.
- Beat together all the ingredients for the filling until smooth and uniform. Add on top of the biscuit base (no need for pre-baking).
- Bake for about 40 minutes, until golden brown on top, slightly risen and set, with just a slight wobble remaining in the center.
- Leave in the cake pan to cool to room temperature before carefully turning out and topping with the fresh sliced strawberries.
Nutrition
Calories: 467kcal | Carbohydrates: 37.8g | Protein: 5.3g | Fat: 32.6g | Cholesterol: 117.4mg | Sugar: 21.8g