This ultimate Strawberry Crunch Cheesecake is delicious, creamy and rich in texture and taste. My tried-and-true cheesecake recipe is paired with Crunchy Strawberry Top that reminds one of the childhood memories and the Strawberry shortcake ice cream bar. Serve this cake at special occasions or enjoy this super delicious cheesecake at home.
The best part of this cake is my very old and authentic cheesecake recipe which is made using a water-bath method. The hero for this recipe is the Strawberry Crunch Topping that is made with only three simple ingredients - Golden Oreo Cookies, Strawberry Jello Box and melted butter.
I love incorporating strawberries in my bakes. You may like my Victoria Sponge Cake, Strawberry Cheesecake Cookies, Strawberry Jam and Strawberry Crunch Cupcakes.
Table of Contents
why this recipe works?
- This strawberry cheesecake is easy to bake.
- This cheesecake is loaded with strawberry flavor.
- This treat will remind you of the Strawberry shortcake ice cream bar.
- The crunchy strawberry topping adds crunch and richness to the cake.
- This is a perfect dessert to serve at potlucks or family gatherings.
water-bath method to bake cheesecakes
I love baking cheesecakes using the water bath method. Let me explain it below:
- A water bath or bain marie is a special process to handle delicate batters such as cheesecakes, puddings or custards. A water-bath method ensures slow baking of cheesecake by producing and equally distributing steam throughout the oven, which helps to bake cheesecake to perfection, avoid sinking of the cake and cracks (which is a common issue while dealing with cheesecakes).
- Wrap with Foil: Prepare the cheesecake as instructed in the recipe and add 2 - 3 layers of foil on the outer side of the pan covering the bottom and the sides of the cake pan up to 3 inches. It is necessary to ensure no water enters the pan during baking.
You may also add slow cooker liners, plastic bags or silicone mats to the foil to further ensure that the cake pan is leakage proof.
- Use Large Pan: Use a large pan (I use a roasting pan) with pan sides at least 2 - 3 inches in length and big enough to hold the round springform cake pan in it. Fill up the roasting pan with boiling water and place the cheesecake pan in it.
- Avoid Cracks: Bake as per the recipe instructions. Once the cheesecake is done baking, let it sit in the oven for another one hour with a slightly opened oven door. This method will avoid producing any cracks in the cheesecake.
ingredients & substitutions for strawberry crunch cheesecake
Pro Tip # 1
Always use room temperature ingredients for baking (unless otherwise specified) as they incorporate better and give perfect baked treats.
- Cream cheese: use high-quality and full-fat cream cheese for this cheesecake.
- Granulated sugar: for sweetness in this cake.
- Sour cream: adds tangy flavor and richness to this cheesecake.
- All-purpose flour: helps preventing cracks in the cheesecake. You may also use corn starch in 1:1 ratio for all purpose flour in this recipe.
- Vanilla extract: adds flavor to this cheesecake.
- Eggs: binds the mixture together and gives rich and smooth texture.
- Lemon juice: adds tangy flavor to the cream cheese mixture.
- Graham cracker crumbs: is the base for this graham cracker crust. use coarse crumbs for the crust. Use Golden Oreos instead of the Graham Crackers for this recipe in equal ratio.
- Granulated Sugar: adds sweetness to the crust.
- Butter: use melted butter.
Strawberry Crunch Topping:
- Strawberry Jello
- Golden Oreo Cookies: Crush them coarsely.
- Butter: Use melted butter.
- Here is the recipe for Strawberry Crunch Topping.
Pro Tip # 2
Always use a digital scale to measure all-purpose flour and other dry ingredients for perfect results. Scooping it out directly using cups may result in uneven amount of dry ingredients and dense bakes.
how to make strawberry crunch cheesecake
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
Prepare the crust. Combine the Graham crackers, butter and sugar together.
Press the mixture into the bottom of the pan.
Bake for 10 minutes.
In a large bowl add the cream cheese and granulated sugar and beat on medium speed for about 2 - 3 minutes until the batter is creamy.
Add the sour cream and beat until smooth.
Add the all purpose flour and vanilla extract and beat one more time until combined.
Add eggs one by one and beat after each addition until incorporated well.
Scrape down the side and ensure the batter is fully combined and have no lumps.
Pour the batter over the baked crust.
Place the cheesecake into oven in a water bath at 350 Fahrenheit and bake for one hour.
- Fresh Strawberries: Serve this cheesecake with fresh pieces of strawberries to further add flavor.
- Heavy Whipping Cream: Decorate the cake with dollops of heavy whipping cream or heavy cream.
Softened Cheesecake: For perfect results use cream cheese at room temperature.
Springform Pan: Use a springform pan for this cheesecake as it will help to release the cake easily.
Food Processor: Use either food processor to make crumbs of the graham cookies or use the old method of placing the Graham Cookies in a plastic bag and pound it with a rolling pin to make cookie crumbles.
Leak-Proof Pan: It is important that your pan should be leak-proof for the water bath or the water may enter the pan and will result in a soggy crust, which you would want to avoid. Add two foil layers to the cake pan and press the aluminum foil to the sides of the pan. You may also add a plastic liner for slow cooker to ensure the pan is absolutely leak proof.
To put it simply, this dessert is essentially the cheesecake version of a Strawberry Crunch Cake. Both recipes use this simple and delicious Strawberry Crunch recipe, which is a simple topping that is easy to make and adds texture and taste to desserts.
To get the best results I recommend to chill the cheesecake overnight. It will help it set perfectly and give you the perfect desired texture.
Yes, I love this cheesecake baked using the water bath method. The water bath method helps with even cooking of the cheesecake by creating steam in the oven. There is a visible difference in cake's texture and smoothness which is made using a water bath and not using a water bath.
Check the cheesecake in about an hour and move the pan a little, if the center jiggles a bit then your cheesecake is ready. Let it sit in the oven and leave the oven door open so that the cheesecake can cool completely. This method will ensure preventing cracks to the cheesecake.
how to store strawberry crunch cheesecake
- Do not add the strawberry crunch topping if you plan to store it.
- Keep this cheesecake in the fridge for upto 3 days. Place the cake pieces in an airtight container and then place it in the refrigerator. If you plan to eat later top with the strawberry crunch topping while serving. The topping may lose its crunch and become soggy in the fridge.
- To freeze the cheesecake, do not add the strawberry crunch topping. Freezer the cheesecake pieces on a baking tray and place in the freezer. Once the pieces are frozen, wrap each cheesecake piece in saran wrap or plastic wrap and further add the aluminum foil to it. This will prevent freezer burn. The cheesecake pieces will stay good for up to 1 month. Thaw the cheesecake pieces in the fridge overnight before serving.
related strawberry recipes
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Strawberry Crunch Cheesecake
- 1 ½ cup graham cracker crumbs (about 15 sheets)
- ½ cup butter (1 stick) melted
- ⅓ cup castor sugar (75 g)
- 24 oz cream cheese (3 bricks of 8 oz)(680 g) softened at room temperature
- 1 cup castor sugar (200 g)
- ½ cup sour cream (123 g) softened at room temperature
- 4 eggs (large) room temperature
- 2 tablespoon all purpose flour
- ⅛ teaspoon salt
- 2 teaspoon lemon juice (10 ml)
- 1 teaspoon lemon zest (2 g)
- 1 teaspoon vanilla extract (5 ml)
- Preheat the oven to 350 F. Grease a 9'' springform pan with nonstick baking spray.
- Cover the pan with two to three foil layers to cover from all sides. This will help the water to not enter the cheesecake during waterbath.
- Take a food processor and add the graham crackers and sugar in it. Pulse it until it comes to the form of fine crumb.
- Transfer the crumbs to a medium sized bowl. Add melted butter and mix until it turns into wet sand like texture.
- Add the crumbs into the bottom of the baking pan. Using a spoon or a baking cup press the crumbs and form an even layer. Keep the thickness of the crust layer between ¼ '' to ½''. Using the fingertips press the crumbs to the sides of the pan as well. It should be about 1'' in height.
- Place the pan into the preheated oven and bake for 10 minutes. Place it onto the wire rack and let it cool.
- Take a large bowl and beat the cream cheese and sugar together for 3 - 4 minutes until it is light and fluffy. The consistency should be smooth.
- Add in the milk, all-purpose flour and vanilla extract. Beat again.
- Add eggs one at a time and beat to incorporate after each addition.
- Add the sour cream and beat again.
- Pour this cheesecake mixture into the baking pan over the crust layer.
- Carefully transfer the cake pan into the baking tray. Add hot boiling water upto ½ '' into the baking tray for water bath.
- Bake for 55 - 60 minutes just until the center jiggles a little when shaken.
- Once done, turn off the oven and open the door just a little bit to let the air pass out of it. Drain out the water from the baking tray. Let the cheesecake sit into the oven for another one hour. Water bath and this tip will ensure there is no cracking.
- Cheesecake is best served chilled in the fridge overnight. Place it in the fridge and enjoy the next day.