Description
Indulge in the luscious Strawberry Crunch Cheesecake, featuring creamy cheesecake baked to perfection, layered between moist strawberry cake, and topped with a rich vanilla frosting and a delightful strawberry crunch crumble made from golden Oreos and strawberry gelatin. Perfectly balanced with fresh strawberry puree and a luscious crumb topping, this cake is a showstopper for any special occasion or dessert craving.
Ingredients
Scale
Strawberry Puree:
- 1 1/2 cups 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
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 your oven to 350°F. Line an 8-inch springform pan with parchment paper at the bottom and spray the sides and bottom with non-stick spray. In a stand mixer with a paddle attachment, beat the softened cream cheese on medium speed for 5 minutes until light and creamy, scraping the bowl as needed. Add sugar and cornstarch, mixing on low until combined. Increase speed to medium and mix for an additional 2-3 minutes. With mixer on low, add eggs one at a time, beating after each until fully incorporated. Add vanilla extract, scrape bowl, then beat for another 1-2 minutes. Add heavy cream and mix for 2-3 minutes at medium speed until smooth. Pour batter into prepared pan, gently tap to release air bubbles. Bake at 350°F for 10 minutes, then reduce heat to 200°F without opening oven, bake for another 55-60 minutes until the center jiggles slightly and edges are set. Turn off oven, cool cheesecake for 15 minutes, then remove from oven. Cool completely on a wire rack and refrigerate at least 2 hours or overnight.
- Make Strawberry Puree: In a small saucepan, combine chopped strawberries, granulated sugar, strawberry Jell-o, and water. Bring to a boil, stirring continuously, and cook for 2-3 minutes until strawberries are softened and the Jell-o has completely melted. Carefully transfer to a food processor and blend until smooth. Set aside to cool.
- Prepare Strawberry Cake Layers: Preheat the oven to 350°F (if not still warm). Line two 8-inch round cake pans with parchment paper on the bottom and spray with non-stick spray. In a stand mixer with paddle attachment, whisk together flour, sugar, baking powder, and baking soda. Add softened butter and mix on low until incorporated. In a medium bowl, whisk Greek yogurt, eggs, vanilla extract, and cooled strawberry puree. Add the wet ingredients to the dry mixture and blend on low-medium speed until combined, scraping sides of the bowl as needed. Add pink gel food coloring a few drops at a time until desired shade is achieved, and mix for several minutes. Divide batter evenly between cake pans, tap pans to release air bubbles. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Make Vanilla Frosting: In a stand mixer with paddle attachment, beat butter and cream cheese together on medium speed for 2-3 minutes until light and fluffy. Add vanilla and mix until just combined. With mixer on low, gradually add powdered sugar one cup at a time, mixing fully after each addition, scraping bowl sides as needed. Add heavy whipping cream and beat on low, gradually increasing to high speed for 2-3 minutes until frosting is light and fluffy. Chill frosting for 30 minutes to ease spreading later.
- Prepare Strawberry Crunch Topping: Pulse golden Oreos in a food processor until coarse crumbs form. Divide crumbs into two bowls. Mix whipped topping and strawberry Jell-o into one bowl of crumbs until fully coated. Then combine with the plain crumbs from the second bowl and toss well to create the crunch mixture.
- Assemble the Cake: Place one strawberry cake layer face-down on a cake stand. Spread about 3/4 cup of vanilla frosting evenly on top. Remove the springform pan ring from the chilled cheesecake layer, flip cheesecake layer face-down onto frosted cake layer, carefully removing the bottom of the pan and parchment paper. Spread another 3/4 cup frosting evenly over cheesecake layer. Add the second strawberry cake layer on top, spread 3/4 cup frosting evenly. Use remaining frosting to cover entire cake fully. Press the strawberry crunch crumbs gently around the sides of the cake and sprinkle and lightly press crumbs on top. Chill the cake for at least 4 hours or preferably overnight before slicing and serving. Garnish slices with fresh whipped cream and strawberries as desired.
Notes
- Make cake and cheesecake layers a day ahead for easier assembly and enhanced flavor melding.
- If gel food coloring is unavailable, liquid food coloring works as a good substitute.
- Place a baking sheet under the cake stand to catch crumbs during decoration for easier cleanup.
- Hand mixer can substitute a stand mixer effectively for mixing tasks.
- Add the crumble topping immediately after frosting when the frosting surface is still soft for better adhesion.
- Freeze cheesecake layer overnight before assembly to help it hold shape better while stacking.
- Avoid overmixing cheesecake batter to prevent sinking during baking.
- For a quicker version, use boxed strawberry cake mix and store-bought frosting, sacrificing some homemade charm for convenience.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 510 kcal
- Sugar: 37 g
- Sodium: 220 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 110 mg
