Strawberry Crunch Cheesecake (Printable Version)

Creamy cheesecake with strawberry flavor, vanilla cookie crust, and crunchy topping. Perfect for summer gatherings.

# What You'll Need:

→ Crust

01 - 340 g vanilla cream cookies (approximately 26 cookies), crushed
02 - 85 g unsalted butter, melted

→ Filling

03 - 93 g strawberry gelatin powder (one 93 g box)
04 - 240 ml boiling water
05 - 450 g cream cheese, softened
06 - 150 g granulated sugar
07 - 480 ml heavy whipping cream
08 - 60 g powdered sugar

→ Crunch Topping

09 - 8 vanilla cream cookies (reserve from initial 34), coarsely crushed
10 - 115 g strawberry wafer cookies (about 10 cookies), coarsely crushed

→ Final Decoration

11 - 120 ml whipped topping, thawed (for piping)

# Steps to Follow:

01 - In a food processor, pulse 340 g vanilla cream cookies to fine crumbs. Add 85 g melted butter and pulse until the texture resembles wet sand. Press mixture evenly into a greased 25 cm springform pan base. Freeze for 15 minutes.
02 - Whisk 93 g strawberry gelatin powder with 240 ml boiling water in a heatproof bowl for 2 minutes until dissolved. Let cool at room temperature without refrigerating.
03 - In a clean bowl, beat 450 g softened cream cheese and 150 g granulated sugar until smooth and creamy.
04 - Separately, whip 480 ml heavy whipping cream with 60 g powdered sugar until stiff peaks form, scraping down the sides as needed.
05 - Divide whipped cream in half. Gently fold half into the cream cheese mixture and the other half into the cooled gelatin mixture, ensuring both are smooth.
06 - Pour half the strawberry gelatin mixture over the prepared crust. Freeze for 15 minutes to set, then layer with the cream cheese mixture. Spread the remaining strawberry gelatin mixture evenly on top.
07 - Coarsely crush 8 reserved vanilla cream cookies and 115 g strawberry wafer cookies. Optionally, tint with a few drops of food coloring for enhanced color. Combine and sprinkle over the cheesecake surface.
08 - Refrigerate assembled cheesecake for at least 4 hours until fully set. Before serving, pipe 120 ml whipped topping decoratively on top if desired.

# Additional Notes:

01 - For optimal texture, ensure cream cheese is at room temperature before mixing.
02 - Crushing cookies with a rolling pin inside a sealed bag keeps clean-up easy.

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