Description
Creamy strawberry crunch cheesecake delights dessert enthusiasts with layers of pure indulgence. Sweet graham cracker streusel and luscious strawberry cream promise a heavenly slice you’ll savor to the last delectable bite.
Ingredients
Scale
Cake Base Ingredients:
- 1 box (432 g / 15.25 ounces) strawberry cake mix
- 3 large eggs
- ⅓ cup (80 milliliters) vegetable oil
- 1 cup (240 milliliters) water
Cheesecake and Creamy Ingredients:
- 2 packs (450 g / 16 ounces) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) heavy cream
- 1 cup (230 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- ¼ cup (60 milliliters) heavy cream
- 1 teaspoon vanilla extract
Topping and Crunch Ingredients:
- 1 ½ cups (150 g) crushed Golden Oreos
- 3 tablespoons freeze-dried strawberries, crushed into powder
- 4 tablespoons (60 g) unsalted butter, melted
Instructions
- Meticulously prepare the baking vessel by coating a 9-inch springform pan with parchment paper and applying a light grease to its interior walls, ensuring effortless cake removal.
- Utilize an electric mixer to thoroughly blend cream cheese and sugar until achieving a silky, lump-free consistency with optimal smoothness.
- Introduce eggs individually into the mixture, carefully incorporating each one and mixing thoroughly to maintain a uniform texture, preventing potential curdling.
- Gently fold in vanilla extract and heavy cream, creating a luxurious and velvety cheesecake base with rich, aromatic undertones.
- Transfer the cream mixture into the prepared springform pan, spreading evenly and eliminating any potential air pockets for a seamless texture.
- Position the pan in a preheated oven set at 325F (160C), allowing the cheesecake to bake for 40-50 minutes until the center develops a gentle, set-like firmness.
- Remove from the oven and permit the cheesecake to cool naturally at room temperature, facilitating a gradual settling of the delicate texture.
- Refrigerate the cooled cheesecake for a minimum of 4 hours, preferably overnight, to enhance flavor development and achieve optimal structural integrity.
Notes
- Soften cream cheese completely at room temperature to prevent lumps and achieve a silky smooth texture for your cheesecake.
- Gently tap the pan on the counter after pouring batter to release air bubbles, ensuring a crack-free and creamy final result.
- Use fresh, ripe strawberries for the crunch topping to enhance the natural sweetness and provide a vibrant, juicy complement to the rich cheesecake.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping in during potential water bath baking, protecting the delicate cheesecake structure.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 490
- Sugar: 43 g
- Sodium: 320 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 90 mg