How to make Strawberry Crunch Cheesecake

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Ingredients for Strawberry Crunch Cheesecake

Base Layer (Crust):

Crushed biscuits: 2 cups (Digestive or tea biscuits).

Melted butter: ½ cup.

Brown sugar: 2 tablespoons.

Cheesecake Layer:

Cream cheese: 500 grams (room temperature).

Heavy whipping cream: 1 cup.

Powdered sugar: ½ cup.

Vanilla extract: 1 teaspoon.

Dissolved gelatin: 1 tablespoon (optional for extra firmness).

Strawberry Layer:

Fresh strawberries: 2 cups (partially mashed).

Sugar: ¼ cup.

Cornstarch: 1 tablespoon dissolved in 2 tablespoons of water.

Crunch Topping:

Crushed biscuits: ½ cup.

Melted butter: 3 tablespoons.

Brown sugar: 1 teaspoon.

How to Make Strawberry Crunch Cheesecake

Preparing the Base Layer

1. Mix the crushed biscuits with melted butter and brown sugar in a bowl until the texture resembles wet sand.

2. Press the mixture evenly into the bottom of a cheesecake pan using the back of a spoon or a cup.

3. Refrigerate the pan for 20 minutes to set the crust.

Making the Cheesecake Layer

1. In a mixing bowl, beat the cream cheese until smooth using an electric mixer.

2. Add powdered sugar and vanilla extract, then mix until well combined.

3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.

4. Optionally, add dissolved gelatin for a firmer texture.

5. Spread the cheesecake mixture evenly over the crust and smooth the surface.

Preparing the Strawberry Layer

1. In a saucepan, combine mashed strawberries and sugar over medium heat. Let it simmer until the strawberries release their juices.

2. Add the dissolved cornstarch and stir until the mixture thickens.

3. Allow the strawberry topping to cool slightly, then spread it over the cheesecake layer.

Making the Crunch Topping

1. Mix crushed biscuits with melted butter and brown sugar until combined.

2. Sprinkle the mixture over the strawberry layer evenly.

Cooling and Serving

Place the cheesecake in the refrigerator for at least 4-6 hours, or overnight, for the best results.

Garnish the top with fresh strawberries before serving.

Nutritional Information Per Slice (Approx. 150g):

Calories: 350 kcal

Protein: 6 g

Fat: 22 g

Carbohydrates: 30 g

Fiber: 2 g

FAQs About Strawberry Crunch Cheesecake

Can I use other fruits instead of strawberries?

Yes, you can replace strawberries with raspberries or mango for different flavors.

How can I make the cheesecake layer firmer?

You can add dissolved gelatin to the cream cheese mixture for better firmness.

What is a good substitute for crushed biscuits?

You can use crushed granola or cake crumbs as a substitute.

Can I freeze Strawberry Crunch Cheesecake?

Yes, you can freeze it, but it’s best enjoyed fresh for optimal flavor and texture.

Tips for the Perfect Strawberry Crunch Cheesecake

1. Use ingredients at room temperature to ensure they mix smoothly.

2. Refrigerate the cheesecake well to keep the layers intact during serving.

3. Avoid overmixing the cream cheese to maintain its creamy consistency.

By following these steps, you can easily create a Strawberry Crunch Cheesecake that’s perfect for sharing with family and friends!

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