Description
A creamy and rich strawberry crunch cheesecake with a buttery cookie crust, sweet strawberry layer, and a crispy strawberry topping inspired by classic strawberry shortcake ice cream bars.
Ingredients
- 2 cups crushed golden sandwich cookies
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 cups crushed golden sandwich cookies (for topping)
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted (for topping)
Instructions
- Preheat oven to 325°F (160°C).
- Mix crushed cookies with melted butter and press into the bottom of a springform pan.
- Bake crust for 10 minutes and let cool.
- Beat cream cheese until smooth, then add sugar and mix well.
- Add eggs one at a time, mixing after each addition.
- Mix in sour cream and vanilla extract until smooth.
- Pour batter over cooled crust.
- Bake for 50–60 minutes until center is just set.
- Turn off oven and let cheesecake cool inside with door slightly open.
- Refrigerate for at least 4 hours or overnight.
- Cook strawberries, sugar, and lemon juice over medium heat until slightly thickened; cool.
- Spread strawberry mixture over chilled cheesecake.
- Mix crushed cookies, freeze-dried strawberries, and melted butter for topping.
- Sprinkle topping evenly over cheesecake before serving.
Notes
- Do not overmix the batter to prevent cracks.
- Let cheesecake cool gradually in the oven.
- Use room temperature ingredients for a smoother filling.
- Drain frozen strawberries היט before using.
- Chill overnight for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
