Description
A delightful strawberry crunch cheesecake that combines a crispy graham cracker base, smooth cream cheese filling, and fresh strawberry topping.
Ingredients
Scale
- 1 ½ cups gluten-free graham cracker crumbs (certified gluten-free)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, at room temperature
- 1 cup granulated sweetener (Swerve or equivalent)
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 2 tablespoons cornstarch
- 1 cup heavy cream (at least 36% fat, cold)
- 1 cup freeze-dried strawberry flakes
- 1 cup fresh strawberries, hulled and sliced
Instructions
- Begin by preheating your oven to 325°F. In a mixing bowl, combine the gluten-free graham cracker crumbs and melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even cheesecake base. Ensure that the crumbs are tightly packed to prevent gaps, allowing the crust to provide solid support for the cheesecake filling.
- In another large mixing bowl, use a hand mixer to beat the room-temperature cream cheese, granulated sweetener, and vanilla extract together at low speed until smooth and creamy. Gradually add the eggs, mixing in one at a time. This gentle mixing is crucial as it minimizes the incorporation of air, which can lead to cracks in your cheesecake. After the eggs are well blended, fold in the cornstarch until fully incorporated.
- Pour the cheesecake filling into the prepared crust, using a spatula to smooth the top. Bake in the preheated oven for about 45-55 minutes, or until the edges of the cheesecake are set but the center still gently jiggles. This slow baking at moderate heat helps ensure an even surface without cracks forming.
- Once baked, allow the cheesecake to cool at room temperature for about 30 minutes. After that, transfer it to the refrigerator and chill for at least 4 hours, or ideally overnight. This gradual cooling process helps prevent condensation from forming on the top of the cheesecake.
- Before serving, top the cheesecake with the freeze-dried strawberry flakes and the fresh strawberry slices. This not only enhances the visual appeal but also provides a delightful crunch that complements the creamy filling without leading to a soggy texture.
Notes
- Ensure you press the graham cracker crust firmly to create a stable base; consider chilling the crust in the fridge for about 10-15 minutes after pressing it.
- Room temperature ingredients are essential for a smooth filling; take the cream cheese and eggs out at least 30 minutes before use.
- For best results, use high-quality vanilla extract to enhance the flavor of the cheesecake.
- The cornstarch is vital for preventing cracks; do not skip this ingredient.
- Whipping the cream requires a cold mixing bowl and whisk, which helps achieve a sturdy topping layer.
- If you can’t find freeze-dried strawberries, chopped toasted almonds can be used for a crunchy topping alternative.
- Slice your fresh strawberries just before adding them to the cheesecake to maintain their firmness and prevent excess moisture from seeping into the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg