Strawberry Crunch Cheesecake Delight

Instructions

1. Preheat oven to 325°F (162°C). Grease a 9-inch springform pan.
2. Combine graham cracker crumbs, melted butter, and sugar for the crust. Mix until crumbly.
3. Press crust mixture into the pan. Bake for 10 minutes.
4. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract.
5. Pour half the cream cheese mixture over the baked crust.
6. Heat strawberry jam until smooth. Drizzle over the cream cheese layer.
7. Pour remaining cream cheese mixture on top. Smooth the top.
8. Bake for 45-50 minutes, or until edges are set and the center is slightly jiggly.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Refrigerate for at least 4 hours or overnight.
11. Beat heavy cream and powdered sugar until stiff peaks form. Spread on the chilled cheesecake.
12. Garnish with fresh strawberries.

Expert Tips

• Use softened cream cheese for a smooth texture.
• Cool completely before refrigerating to prevent condensation.
• Add strawberry extract for a stronger strawberry flavor (optional).
• Run a knife along the edges of the pan before releasing the cheesecake.

Variations

• Substitute blueberries or raspberries for strawberries.
• Use gluten-free graham cracker crumbs for a gluten-free version.
• Use a sugar substitute to reduce sugar.

Serving Suggestions

Enjoy this cheesecake on its own, or with whipped cream and strawberry sauce. Pair it with coffee or iced tea.

FAQs

• Q: Can I make this in advance? A: Yes, make it a day or two ahead and refrigerate.
• Q: Can I freeze it? A: Yes, wrap tightly and freeze. Thaw in the refrigerator.
• Q: Can I use store-bought jam? A: Yes, store-bought jam works perfectly.

Final Thoughts

This Strawberry Crunch Cheesecake is a delightful dessert that’s sure to impress! Enjoy!