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Strawberry Crunch Cheesecake Cake

A delightful dessert that combines rich cheesecake layers with a crunchy topping and fresh strawberry sauce, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cheesecake Layer
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 3 large eggs
For the Crunch Topping
  • 1 box strawberry-flavored crumbs
  • 1 cup unsalted butter, melted
  • ½ cup granulated sugar
For the Strawberry Sauce
  • 2 cups fresh strawberries, hulled and sliced
  • ½ cup sugar
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a large mixing bowl, whip the cream cheese until it’s smooth and creamy. Gradually add in the sugar, sour cream, and vanilla extract until well combined.
  3. Add the eggs one at a time, mixing gently after each addition until you achieve a smooth batter.
  4. Pour the cheesecake mixture into a greased springform pan and bake for about 50-60 minutes. Allow it to cool completely at room temperature.
Making the Toppings
  1. In a bowl, mix the strawberry crumbs with melted butter and sugar until well combined.
  2. In a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the strawberries soften and release their juices. Let it cool.
Assembly
  1. Once the cheesecake has cooled, sprinkle the crunch topping generously over it. Drizzle with your homemade strawberry sauce before serving.

Notes

Don’t overmix the cheesecake filling to avoid cracks. Chill the cake in the fridge for at least 4 hours for the best texture. You can dress it up with whipped cream or fresh strawberries for an elegant presentation.