- Preheat the Oven
Preheat your oven to 350°F (175°C). - Combine Crust Ingredients
In a medium bowl, mix the vanilla wafer crumbs and sugar. Pour in the melted butter, mixing until the crumbs are evenly coated and moist. - Form the Crust
Press the crust mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or spoon to press it firmly. - Bake the Crust
Bake for 10 minutes, then set aside to cool while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Layer
- Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, beating until fully incorporated. - Add the Eggs and Sour Cream
Add the sour cream, vanilla extract, and eggs one at a time, beating just until each egg is incorporated. Avoid overmixing to prevent cracks in your cheesecake. - Pour into Pan
Pour the cheesecake filling over the cooled crust, spreading it evenly. - Bake
Place the pan in the oven and bake for 50–55 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. - Chill the Cheesecake
Refrigerate for at least 4 hours or overnight for best results.
Step 3: Prepare the Strawberry Crunch Topping
- Crush the Cookies
Place the strawberry wafer cookies, golden Oreos, and freeze-dried strawberries in a food processor or a plastic bag. Crush until you have a mix of fine and coarse crumbs. - Combine with Butter
In a medium bowl, mix the cookie crumbs with melted butter until the mixture resembles wet sand. - Spread the Topping
After the cheesecake has chilled, carefully spread the strawberry crunch mixture over the top of the cheesecake, pressing down lightly to help it adhere.
Step 4: Make the Strawberry Glaze
- Cook the Strawberries
In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and release their juices (about 5 minutes). - Thicken the Glaze
For a thicker glaze, dissolve 1 tablespoon of cornstarch in a little cold water and stir it into the strawberry mixture. Cook for another 2–3 minutes, until the glaze has thickened. Remove from heat and let cool.
Step 5: Assemble and Serve
- Top with Strawberry Glaze
Drizzle the cooled strawberry glaze over the top of the strawberry crunch topping. - Slice and Serve
Carefully release the cheesecake from the springform pan. Slice and serve chilled for the best texture.
Tips for the Perfect Berrylicious Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother cheesecake filling.
- Chill Thoroughly: This cheesecake is best when fully chilled, so plan for at least 4 hours or overnight in the fridge.
- Prevent Cracks: For an even smoother cheesecake, use a water bath when baking by wrapping the pan in foil and placing it in a larger pan filled with an inch of hot water.
Final Thoughts
Berrylicious Strawberry Crunch Cheesecake is more than just a dessert; it’s a layered experience of creamy, crunchy, and fruity goodness. This recipe will keep guests savoring each bite and is bound to become a new favorite. Enjoy your delicious creation!