Strawberry Crunch Cheesecake
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream, whipped
For the Strawberry Mousse Layer:
1 cup strawberry preserves
1/2 cup freeze-dried strawberries, crushed
1/2 cup vanilla wafer crumbs
For the Topping:
Fresh strawberries for garnish
Instructions:
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream. Spread half of this cream cheese mixture evenly over the crust.
Add the Strawberry Mousse Layer:
Spread the strawberry preserves over the cream cheese layer. Add the remaining cream cheese mixture on top, smoothing it out evenly. In a small bowl, combine the crushed freeze-dried strawberries and vanilla wafer crumbs, and sprinkle this over the top of the cheesecake.
Garnish and Chill:
Garnish with fresh strawberries on top. Cover the cheesecake and refrigerate for at least 4 hours, or until fully set.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: 450 kcal
Servings: 8 servings