Strawberry Crunch Cheesecake

Ingredients

For the crust:

• 2 cups crushed graham crackers
• 1/2 cup melted butter
• 2 tbsp sugar

For the cheesecake filling:

• 500g (2 cups) cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup heavy cream

For the strawberry topping:

• 2 cups fresh strawberries, sliced
• 1/3 cup sugar
• 1 tbsp lemon juice

For the crunchy topping:

• 1/2 cup crushed cookies or granola
• 2 tbsp butter, melted
• 2 tbsp brown sugar

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Instructions

1. Prepare the crust:
   Mix crushed graham crackers, melted butter, and sugar. Press into a springform pan. Chill in the fridge for 20 minutes.
2. Make the filling:
   Beat cream cheese until smooth. Add sugar and vanilla, then mix in eggs one at a time. Stir in heavy cream.
3. Bake:
   Pour filling over crust and bake at 160°C (320°F) for 45–50 minutes. Let it cool, then refrigerate for at least 4 hours (preferably overnight).
4. Prepare strawberry topping:
   In a pan, cook strawberries, sugar, and lemon juice for 5–7 minutes until syrupy. Let cool.
5. Make crunchy topping:
   Mix crushed cookies (or granola) with melted butter and brown sugar. Toast lightly in a pan for extra crunch.
6. Assemble:
   Top cheesecake with strawberries and syrup, then sprinkle the crunchy topping.

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Serving Tip 🍓

Serve chilled for the best texture. The creamy cheesecake with sweet strawberries and crunchy topping is irresistible!