Description

This Strawberry Crunch Cheesecake combines a gluten-free graham cracker crust with a rich, creamy cheesecake filling, topped with crunchy freeze-dried strawberry flakes and fresh strawberry slices. Baked to perfection, this dessert offers a luscious creamy texture contrasted by the delightful crunch and fresh fruit topping, making it an ideal treat for gatherings or special occasions.

Ingredients

Crust

1 ½ cups gluten-free graham cracker crumbs (certified gluten-free)
6 tablespoons unsalted butter, melted

Filling

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

Topping

1 cup heavy cream (at least 36% fat, cold)
1 cup freeze-dried strawberry flakes
1 cup fresh strawberries, hulled and sliced

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Instructions

Prepare the crust: Preheat 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. Make sure the crumbs are tightly packed to provide solid support for the cheesecake filling.
Make the cheesecake filling: In a large mixing bowl, beat the room-temperature cream cheese, granulated sweetener, and vanilla extract together at low speed until smooth and creamy. Gradually add the eggs, one at a time, mixing gently to avoid incorporating air and preventing cracks. Fold in the cornstarch until fully incorporated.
Bake the cheesecake: Pour the filling into the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes until the edges are set but the center still jiggles slightly. This baking time ensures an even surface and prevents cracking.
Cool and chill: Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight. Gradual cooling helps prevent condensation on the surface of the cheesecake.
Finish and serve: Before serving, top the cheesecake with freeze-dried strawberry flakes and fresh strawberry slices to add a delightful crunch and fresh flavor contrast to the creamy filling.

Notes

Using room temperature cream cheese and eggs ensures a smooth filling and prevents lumps.
Pressing the crust firmly helps maintain a solid base that won’t crumble when sliced.
Baking at moderate temperature slowly helps avoid cracks on the cheesecake surface.
Allowing the cheesecake to chill thoroughly improves its texture and flavor.
The freeze-dried strawberries provide crunch without moisture, preserving the crust’s texture.
This cheesecake can be stored covered in the refrigerator for up to 3 days.