Cheesecake: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together until smooth and creamy.Bake the crust for 10 minutes and set it aside to cool. Set aside the remaining crumbs (you should have about 1 cup leftover). To make the cheesecake crust, press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan.Add in the melted butter and freeze-dried strawberries and pulse until the mixture is fully combined. In a food processor, add the Nilla wafers and pulse to fine crumbs. Strawberry shortcake crumble: Preheat oven to 350° F.Pour into a heat-proof container and cool in the fridge. Use an immersion blender or food processor to puree the mixture until no chunks of strawberries remain.Stir occasionally and cook for about 10 minutes, until the strawberries have broken down and are soft. Strawberry sauce: Combine the strawberries, sugar, and lemon juice in a medium-size saucepan over medium-low heat.Serve extra sauce alongside the cheesecake for an extra drizzle of tanginess. This will also allow the strawberry sauce to thicken up so it’s not too runny. Make the strawberry sauce ahead of time and store it in a glass jar in the fridge until you’re ready to top the cheesecake. Warm strawberry sauce on cold cheesecake just does not sound appealing to me. If you’re making and serving it on the same day, just be sure to let the cheesecake chill for at least 4 hours. I like to make the cheesecake the day before serving and let it chill overnight then add the toppings right before serving. Any cheesecake I’ve ever had is just better enjoyed chilled. Overmixing cheesecake batter will incorporate too much air which can make your cheesecake sink in the middle. Once you add the milk, flour, and vanilla, be sure to only mix until those ingredients are incorporated. Cheesecake batter is notorious for being easily overmixed. The room-temp ingredients will blend nicely which will also help prevent overmixing the batter. The cold ingredients (cream cheese and milk) need to be at room temperature to create a smooth, creamy batter. This is important for the cheesecake batter. Tips for the Best Strawberry Crunch Cheesecake See the measurement noted in the ingredients list for using frozen strawberries. You will need to increase the cooking time by at least a few minutes if using frozen strawberries so they can thaw and break down. Strawberries: I like using fresh strawberries for the strawberry sauce but frozen ones will work too.Let your cream cheese come to room temperature before mixing the batter to ensure you end up with a smooth, lump-free cheesecake. Make sure you get the blocks of cream cheese and not anything labeled “cream cheese spread” because this will give you a completely different texture and result. Cream Cheese: This is the star of the show so don’t skimp on this and go for the full-fat variety since this is cheesecake after all.These give the crust and the crumble topping that real strawberry flavor without having to add any moisture or artificial flavors to the mix. You can use whole freeze-dried strawberries instead but be sure to use the gram measurement in the recipe and grind them up with the Nilla wafers. You can find strawberry powder online like this one. Freeze Dried Strawberry Powder: I like using the freeze-dried powder as opposed to the freeze-dried fruit pieces because it’s already ground up so it saves you a step.I actually ended up liking the results even more with the Nilla wafers! If you’re in a pinch though, just know that golden Oreos or even graham crackers would still be delicious. When I wasn’t able to find any in stores after I had already tested this recipe using them, I settled for Nilla wafers instead. Nilla Wafers: My original plan for this recipe was to make this crust with golden Oreos.
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