Description
This Strawberry Crunch Cheesecake is a delightful layered dessert featuring a moist strawberry cake, a creamy cheesecake center, and a luscious vanilla frosting topped with a crunchy strawberry Oreo crumble. Perfectly balanced with fresh strawberry puree and a hint of vanilla, this cake is a showstopper for any celebration or special occasion.
Ingredients
Scale
Strawberry Puree:
- 1 1/2 cup strawberries, chopped
- 3 tablespoons granulated sugar
- 1 3 oz box strawberry Jell-o
- 1/3 cup water
Strawberry Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened to room temperature and cut into pieces
- 1 cup Greek yogurt
- 3 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup strawberry puree (from recipe above), cooled
- Pink gel food coloring (as needed for desired color)
Cheesecake Layer:
- 2 8 oz packages cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Vanilla Frosting:
- 1 cup unsalted butter, softened to room temperature
- 1 8 oz package cream cheese, softened to room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons heavy whipping cream
- 3-4 cups powdered sugar
Strawberry Crunch Topping:
- 30 golden Oreos, crushed
- 1/3 cup whipped topping, thawed
- 1 3 oz box strawberry Jell-o
Instructions
- Prepare the Cheesecake Layer: Preheat the oven to 350°F. Line an 8-inch springform pan with parchment paper on the bottom and spray the sides and bottom with non-stick spray. In a stand mixer with paddle attachment, beat the softened cream cheese on medium speed for 5 minutes until creamy. Add sugar and cornstarch and beat on low until combined, then medium speed for 2-3 minutes. Add eggs one at a time on low speed, then vanilla, scraping the bowl. Mix in heavy cream for 2-3 minutes. Pour batter into the pan and gently tap to release air bubbles.
- Bake the Cheesecake Layer: Bake at 350°F for 10 minutes, then reduce oven temp to 200°F without opening the door and bake for 55-60 minutes until the center slightly jiggles and edges are set. Turn off oven and let cool for 15 minutes before removing. Cool completely on wire rack, then refrigerate for at least 2 hours or overnight.
- Make the Strawberry Puree: In a small saucepan, combine chopped strawberries, sugar, strawberry Jell-o, and water. Bring to a boil and cook for 2-3 minutes until berries soften and Jell-o dissolves. Transfer to food processor and puree until smooth. Set aside to cool.
- Prepare Strawberry Cake Layers: Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and spray. In a stand mixer with paddle attachment, mix flour, sugar, baking powder, and baking soda. Add butter and mix on low until incorporated. In a bowl, whisk Greek yogurt, eggs, vanilla, and cooled strawberry puree. Add wet ingredients to dry and mix on low-medium until combined. Add pink gel food coloring to desired shade, mixing well. Divide batter evenly into pans, tap to release air bubbles, and bake 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then cool completely on wire racks.
- Make Vanilla Frosting: In a stand mixer with paddle attachment, beat cream cheese and butter for 2-3 minutes until fluffy. Add vanilla and mix to combine. Slowly add powdered sugar 1 cup at a time on low, scraping bowl occasionally. Add heavy cream and beat from low to high speed for 2-3 minutes until light and fluffy. Chill for 30 minutes for easier handling.
- Prepare Strawberry Crunch Topping: Pulse golden Oreos in food processor until coarse crumbs form. Divide crumbs into two bowls. Combine one bowl with whipped topping and strawberry Jell-o, mixing thoroughly. Mix the coated crumbs with the plain crumbs and toss well.
- Assemble the Cake: Place one strawberry cake layer face down on a cake stand. Spread about 3/4 cup frosting evenly on top. Remove cheesecake from springform pan by flipping it face down onto the cake layer; remove bottom pan and parchment carefully. Spread another 3/4 cup frosting over cheesecake layer. Place second cake layer on top and spread with another 3/4 cup frosting. Use remaining frosting to cover sides and top of the entire cake evenly. Gently press strawberry crunch topping onto sides and sprinkle on top of the cake. Chill for at least 4 hours or overnight before slicing.
- Serve: Garnish with fresh strawberries and whipped cream before slicing and serving.
Notes
- Make cake and cheesecake layers a day ahead to allow flavors to meld and assembly to be easier.
- If gel food coloring is unavailable, liquid food coloring works as a substitute.
- Place a baking sheet under the cake stand while decorating to catch crumbs.
- A hand mixer can be used in place of a stand mixer.
- Add strawberry crunch topping immediately after frosting to ensure it sticks.
- Freeze cheesecake layer overnight to help stabilize the layers when assembling.
- Do not overmix cheesecake batter to prevent sinking during baking.
- For a quicker version, substitute boxed cake mix and store-bought frosting.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 540
- Sugar: 38g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
