Ingredients
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup fresh strawberries, pureed
- 1 cup strawberry shortcake crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon strawberry extract
Directions
Preheat your oven to 175°C (350°F) and grease an 8x8-inch (20x20 cm) baking dish or line it with parchment paper.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix until combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the sour cream and pureed strawberries until well combined.
Pour the cheesecake mixture into the prepared baking dish and spread it evenly.
Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
Allow the cheesecake to cool completely.
In a medium bowl, combine the strawberry shortcake crumbs, melted butter, granulated sugar, and strawberry extract (if using); mix until the crumbs are evenly coated.
Once the cheesecake is cooled, sprinkle the crunch topping evenly over the top.
Refrigerate the cheesecake for at least 4 hours, or until fully set.
Cut into squares or chunks and serve chilled.
Frequently Asked Questions
How long do these Strawberry Crunch Cheesecake Chunks need to chill before serving?
For the best texture and flavor, these cheesecake chunks require a mandatory chilling time of at least 4 hours, though overnight is highly recommended. Chilling allows the 16 ounces of cream cheese base to fully set up after baking for 35 minutes at 175°C (350°F).
Can I make these Strawberry Crunch Cheesecake Chunks ahead of time for a party?
Yes, these are excellent make-ahead treats! You can prepare and chill the cheesecake chunks completely up to 2 days in advance. Just wait to sprinkle on the final layer of strawberry shortcake crumbs right before serving to maintain their crunch.
What can I substitute for the sour cream in this cheesecake recipe?
If you are out of sour cream, you can substitute it with an equal amount of full-fat Greek yogurt for a similar tang and creamy texture. Ensure the substitute is at room temperature before mixing it in with the 3/4 cup of sugar and cream cheese.
