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Strawberry Crunch Cheesecake

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This Strawberry Crunch Cheesecake combines layers of tender strawberry cake, creamy baked cheesecake, smooth vanilla cream cheese frosting, and a crunchy strawberry Oreo topping. Made with fresh strawberries and strawberry Jell-O, it’s a colorful and indulgent dessert for birthdays, celebrations, and special occasions.

Ingredients

  • For the strawberry puree:
  • 1 1/2 cups chopped strawberries
  • 3 tablespoons granulated sugar
  • 1 box (3 oz) strawberry Jell-O
  • 1/3 cup water
  • For the strawberry cake layers:
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, softened to room temperature and cut into pieces
  • 1 cup Greek yogurt
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup strawberry puree, cooled
  • Pink gel food coloring, as desired
  • For the cheesecake layer:
  • 2 packages (8 oz each) cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • For the vanilla frosting:
  • 1 cup unsalted butter, softened to room temperature
  • 1 package (8 oz) cream cheese, softened to room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy whipping cream
  • 3–4 cups powdered sugar
  • For the strawberry crunch topping:
  • 30 Golden Oreos, crushed
  • 1/3 cup whipped topping, thawed
  • 1 box (3 oz) strawberry Jell-O

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare two 8-inch round cake pans and a separate 8-inch round pan for the cheesecake layer by greasing and lining them with parchment paper.
  2. To make the strawberry puree, combine the chopped strawberries, sugar, strawberry Jell-O, and water in a saucepan over medium heat. Cook until the strawberries soften and the mixture thickens slightly.
  3. Blend the strawberry mixture until smooth, then allow it to cool completely before using.
  4. For the strawberry cake, whisk together the flour, baking powder, and baking soda in a bowl.
  5. In a separate large bowl, beat the softened butter and sugar until light and fluffy.
  6. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and Greek yogurt.
  7. Gradually add the dry ingredients and mix just until combined. Fold in 1 cup of the cooled strawberry puree and add pink gel food coloring as desired.
  8. Divide the batter evenly between the two prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
  9. For the cheesecake layer, reduce the oven temperature to 325°F (165°C). Beat the cream cheese and sugar until smooth. Add the cornstarch, eggs, vanilla, and heavy cream, mixing just until combined.
  10. Pour the cheesecake batter into the prepared pan and bake for 35–45 minutes, or until the center is mostly set with a slight jiggle.
  11. Cool the cheesecake completely, then refrigerate until firm. Carefully remove it from the pan.
  12. To make the frosting, beat the softened butter and cream cheese until smooth. Add the vanilla and heavy cream, then gradually add the powdered sugar until the frosting reaches a smooth, spreadable consistency.
  13. For the strawberry crunch topping, combine the crushed Golden Oreos, thawed whipped topping, and strawberry Jell-O until evenly coated and crumbly.
  14. Place one strawberry cake layer on a serving plate. Spread a thin layer of vanilla frosting over the top.
  15. Place the chilled cheesecake layer on top, followed by another layer of frosting. Add the second strawberry cake layer.
  16. Frost the top and sides of the entire cake with the remaining vanilla frosting.
  17. Press the strawberry crunch mixture onto the sides and top of the cake.
  18. Refrigerate the assembled cheesecake for at least 2 hours before slicing and serving.

Notes

  • Make sure the strawberry puree and cake layers are completely cool before assembling.
  • The cheesecake layer can be prepared a day ahead and chilled overnight.
  • Use room-temperature cream cheese for a smooth cheesecake and frosting.
  • Do not overmix the cheesecake batter after adding the eggs to help prevent cracks.
  • Chill the finished cake thoroughly before slicing for cleaner layers.
  • Press the strawberry crunch topping gently into the frosting so it adheres well.
  • Store the finished cake covered in the refrigerator for up to 4 days.

Find it online: https://ayoubrecipe.com/strawberry-crunch-cheesecake/