![]() If you're looking for more delicious cheesecake recipes check out this Basque Cheesecake, Banana Pudding Cheesecake Bars, or Mini Creme Brûlée Cheesecakes. The homemade graham cracker crust, the silky cheesecake filling, the smooth strawberry sauce, and the crunchy strawberry topping all play together so well and leave you reaching for another bite. This Strawberry Crunch Cheesecake is different. It is a delicious combination of flavors and textures.Ĭheesecake is one of my all-time favorite desserts, but I can admit that as far as textures go it is usually pretty one-note. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.Strawberry Crunch Cheesecake is an extra creamy vanilla cheesecake topped with fresh strawberry sauce and a crunchy golden Oreo and freeze-dried strawberry mixture. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cheesecake. Repeat with as little or as much of the crumble as you wish. Take some of the crumble mixture and use your hands to break up the bigger pieces and sprinkle over the cheesecake. Pour the strawberry topping over the cheesecake and use an offset spatula to smooth over the top. Place the strawberry cookie crumbs back into the food processor and pulse a few more times to combine. Incorporate the whipped cream and JellO powder with a fork until all ingredients are combined. Remove half of the cookies and place in a small bowl. Once the cheesecake is set, prepare the topping by adding the vanilla cookies into a food processor and pulse until you get small crumbs. Once cooled, place in the refrigerator for at least four hours but best overnight. Once you can open the lid, remove the cheesecake, allow to cool on the counter. Set your pot on high pressure for 35 minutes and allow to naturally release. Place the cheesecake on the trivet and seal the lid. Prepare your Instant Pot by adding in the trivet and adding one cup of water. Place underneath the cheesecake to help you drop it down into the Instant Pot. Using another piece of aluminum foil, make a sling by folding the foil from long end to long end. Tap the pan on the counter a couple of times to remove any air bubbles.Ĭover the spring form pan completely with aluminum foil making sure to seal well around the top. Remove the crust from the freezer and add the cheesecake batter into the pan. Be careful not to overmix here, you just want to mix long enough that you don’t see the yolk anymore. If there is, mix for an additional few minutes.Īdd the eggs one at a time, making sure to completely combine the first before adding the second. Make sure there are no lumps in the batter. ![]() Scrape the sides and bottom of the bowl.Īdd in the sour cream and vanilla extract and mix until just combined. Be sure to scrape the bowl at least 2 times during this time.Īdd in the sugar and flour and mix well until combined and fluffy. In a large bowl using a hand mixer (you can also use a stand mixer with a paddle attachment) cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Pour the crumbs into the bottom of the pan and use a clean hand or spoon to press into the bottom of the pan to form the crust. ![]() Place the graham crackers in a food processor and pulse until you get a fine crumb.Īdd butter and salt and pulse until combined. Prepare a 7” springform pan with nonstick spray. Strawberry crunch cheesecake cake Ingredients For the Crust:ġ sleeve graham crackers (9 whole crackers) (1 1/2 cups crumbs)Ģ large eggs (at room temperature) For the Topping:ġ0 vanilla sandwich cookies (golden Oreos)Ībout ¼ cup strawberry topping (we used ice cream topping) Directions Prepare the crust: ![]()
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