How long does strawberry cheesecake take to set?

Setting time is one of the most important steps in making a strawberry crunch cheesecake that slices clean and holds its shape. After baking, it’s best to let your cheesecake cool in the oven for an hour with the door cracked. Then, transfer it to the refrigerator and chill it for at least 6 hours , though overnight is ideal. Rushing this process often results in a gooey center or a cheesecake that weeps moisture into your crunchy topping. If you’re making it for a party, give yourself the full overnight window to ensure perfect results.

How to keep cheesecake base crunchy?

If you’re storing the strawberry crunch topping separately (which I recommend if you’re prepping ahead), it can last up to 7 days in an airtight container at room temperature. This is especially helpful if you’re making your strawberry crunch cheesecake in stages. Once added on top of the chilled cheesecake, the crunch will hold for about 2 days before beginning to soften due to fridge humidity. Toasting the topping before using helps extend its crispy texture, especially if you live in a humid climate

How to keep cheesecake base crunchy?

A soggy crust can ruin even the best strawberry crunch cheesecake , but this is easily avoided with a few tricks. First, always pre-bake the crust for 8–10 minutes to create a dry, stable base. Once it cools slightly, brush it with melted white chocolate this creates a barrier that prevents moisture from the filling from soaking in. Make sure your crust goes up slightly on the sides to catch any filling overflow. These steps will keep your crust buttery and crisp even after chilling.

Does strawberry cheesecake need to be refrigerated?

Absolutely this dessert must be kept cold. The rich dairy content in a strawberry crunch cheesecake means it’s not safe to leave out for more than 1–2 hours. After serving, wrap any leftovers lightly and refrigerate for up to 5 days . You can even freeze slices for longer storage. When freezing, I recommend leaving the topping off until you’re ready to serve just sprinkle on a fresh batch of strawberry crunch before enjoying. This way, both the texture and flavor stay exactly how they should be. If you enjoy chilled desserts with a fruit-forward twist, you’ll also love our no-bake strawberry pie or this gorgeous vegan gluten-free chocolate cake as an alternative.

Strawberry Crunch Cheesecake – 5 Stunning Steps Recipe

Description

This rich and creamy strawberry crunch cheesecake blends the nostalgic flavor of the classic ice cream bar with a buttery Oreo crust and vibrant strawberry topping.

Ingredients

Scale

24 Golden Oreos (crushed)

5 tbsp unsalted butter (melted)

3 packs (8 oz) cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

1 tsp vanilla extract

3 large eggs

1 cup freeze-dried strawberries

10 Golden Oreos (for topping)

3 tbsp strawberry gelatin powder

2 tbsp unsalted butter (for topping)

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Instructions

1. Preheat oven to 350°F. Mix crushed Oreos with melted butter. Press into springform pan and bake for 10 minutes. Let cool.

2. In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix well.

3. Add eggs one at a time, mixing on low. Do not overbeat.

4. Pour filling over crust. Place pan in a water bath and bake at 325°F for 55–65 minutes.

5. Cool in oven with door ajar for 1 hour. Then refrigerate for at least 6 hours.

6. Crush 10 Oreos and freeze-dried strawberries. Mix with strawberry gelatin and melted butter.

7. Toast topping at 300°F for 8 minutes. Let cool completely.

8. Top chilled cheesecake with strawberry crunch mixture before serving.

Notes

Use white chocolate on the crust before adding filling for extra crunch protection.

Let cheesecake sit at room temperature for 30 minutes before slicing for clean cuts.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 32g
Sodium: 290mg
Fat: 34g
Saturated Fat: 19g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg

Description

Ingredients

Instructions

Notes

Nutrition

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