Berrylicious Strawberry Crunch Cheese Cake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, sliced
- 1/2 cup crushed cornflakes cereal
- 1/4 cup sliced almonds, toasted
Directions:
1. Preheat oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth.
4. Add powdered sugar and vanilla extract, mixing well to combine.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
7. Pour the cream cheese filling over the crust in the pan, smoothing the top with a spatula.
8. Arrange the sliced strawberries evenly over the cheesecake filling.
9. Sprinkle the crushed cornflakes and toasted almonds on top for a delightful crunch.
10. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
11. Before serving, carefully remove the springform pan sides. Slice and enjoy your Berrylicious Strawberry Crunch Cheese Cake.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes
Kcal: 380 kcal | Servings: 8 servings
Tips:
Use chilled heavy cream for easier whipping and better volume.
Toast almonds lightly in a dry skillet to enhance their flavor and crunch.