Strawberry Crunch Cheesecake

This delightful Strawberry Crunch Cheesecake captures the essence of a nostalgic ice cream bar, combining a Nilla wafer crust with creamy vanilla cheesecake, tangy strawberry sauce, and a delicious shortcake crumble.

Ingredients:

Strawberry Sauce:

• 1 lb fresh strawberries, hulled and chopped (or 12 oz frozen)
• 3 tbsp granulated sugar
• 2 tbsp lemon juice

Strawberry Shortcake Crumble:

• 11 oz Nilla wafers
• ½ cup unsalted butter, melted
• ¼ cup freeze-dried strawberry powder

Cheesecake Filling:

• 32 oz cream cheese, room temperature
• 1½ cups granulated sugar
• 3 tbsp milk, room temperature
• 2 tbsp all-purpose flour
• 1 tbsp vanilla extract

Instructions:

Make the Strawberry Sauce:
Combine strawberries, sugar, and lemon juice in a saucepan. Cook for 10 minutes until soft, then puree until smooth. Chill in the fridge.

Prepare the Crumble and Crust:
Preheat oven to 350°F (175°C). Process Nilla wafers into fine crumbs. Mix with butter and strawberry powder. Press mixture into a 9-inch springform pan, halfway up the sides. Bake for 10 minutes and cool.

Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth. Mix in milk, flour, and vanilla until just combined. Pour into crust and bake for 35-40 minutes. Cool, then chill for 4 hours or overnight.

Assemble the Cheesecake:
Remove cheesecake from pan, top with strawberry sauce, and sprinkle reserved crumble. Serve and enjoy!

Notes:

• Store in the fridge for up to 5 days.

FAQs:

Q: Can I use non-dairy milk?
A: Yes, non-dairy milk should work fine.

Q: Can I use frozen strawberries?
A: Yes, but increase cooking time to thaw them properly.

Conclusion:

This Strawberry Crunch Cheesecake is a perfect dessert for those craving a sweet, nostalgic treat with fresh flavors and a crunchy topping.

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