Strawberry Crunch Cake (Printable Version)
Soft, rich cheesecake bursting with strawberry flavor and a chunky cookie topping. Every bite’s a treat.
# What You'll Need:
→ Crust
01 -
Save a few from the 34 vanilla cream cookies (1 lb), then crush the rest for later
02 -
Melt down 85 g of unsalted butter
→ Filling
03 -
A packet (93 g) of strawberry-flavored gelatin
04 -
Get 484 g of plain cream cheese, make sure it’s super soft
05 -
150 g of granulated sugar
06 -
60 g powdered sugar
07 -
10 strawberry wafer cookies, should weigh about 113 g
08 -
240 ml boiling hot water
09 -
480 ml heavy cream, cold and ready to whip
→ Topping
10 -
Take 125 ml whipped topping — let it thaw so it’s fluffy
# Step-by-Step Guide:
01 -
Blitz 26 cookies in your food processor, then scoop them into your pan and mix in that melted butter so everything looks like wet sand. Push it down all over the bottom of a 25 cm pan, freeze for 15 minutes to set it up.
02 -
Pour your cold heavy cream into a clean bowl, toss in the powdered sugar, and whip it until it’s thick and holds its shape. Stop to scrape the sides with a spatula now and then.
03 -
Stir your boiling water into the strawberry gelatin, mixing well for a couple of minutes till there aren’t any grains left. Let it get down to room temp on the counter so it won’t melt your other stuff.
04 -
In a separate big bowl, take the super soft cream cheese and sugar and beat ‘em together until it looks light with no lumps left.
05 -
Split your whipped cream in half. Gently mix one part with the fully cooled gelatin and fold in the rest with your cream cheese. Make sure you combine both until everything is smooth, no streaks hanging around.
06 -
Spread half the strawberry mix over your frosty crust, then freeze it for 15 minutes so it doesn’t blend. Spoon on all the cream cheese layer next. Finish with the rest of the strawberry mix, smoothing it out gently on the top.
07 -
Crush up the cookies you set aside and those strawberry wafers (you can just put them in a bag and smack with a rolling pin or use a tart tamper). For extra color, a drop or two of food dye in the crumbs is great. Sprinkle the colorful crumble all over the dessert.
08 -
Refrigerate your dessert for 4 hours at least so it gets firm. Just before serving, if you want, use a pastry bag and star tip to pipe swirly whipped topping on top.
# Additional Notes:
01 -
Let the gelatin cool all the way to room temperature before you mix in whipped cream. Mixing it in while warm can leave weird chunks.