Description
This Strawberry Crunch Cheesecake features a creamy, smooth gluten-free base topped with a delightful combination of freeze-dried and fresh strawberries for a crunchy, fruity finish. Baked slowly to avoid cracks and chilled to perfection, this dessert is a delicious gluten-free treat that balances indulgence with texture.
Ingredients
Scale
Crust
- 1 ½ cups gluten-free graham cracker crumbs (certified gluten-free)
- 6 tablespoons unsalted butter, melted
Cheesecake 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
Toppings
- 1 cup heavy cream (at least 36% fat, cold)
- 1 cup freeze-dried strawberry flakes
- 1 cup fresh strawberries, hulled and sliced
Instructions
- Prepare the crust: Preheat your oven to 325°F. Combine the gluten-free graham cracker crumbs with melted butter in a mixing bowl. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to create a solid base for the cheesecake.
- Make the cheesecake filling: In a large bowl, beat the room-temperature cream cheese, granulated sweetener, and vanilla extract at low speed using a hand mixer until smooth. Gradually add the eggs one at a time, mixing gently to minimize air incorporation. Fold in the cornstarch until fully blended.
- Bake the cheesecake: Pour the filling over the crust, smoothing the top with a spatula. Bake in the preheated oven for 45-55 minutes, until the edges are set but the center slightly jiggles. This slow bake prevents cracking and ensures even cooking.
- Cool the cheesecake: Let the cheesecake cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight. This cooling process prevents condensation and helps the cheesecake set perfectly.
- Add toppings and serve: Just before serving, top the cheesecake with freeze-dried strawberry flakes and fresh sliced strawberries to add crunch and freshness without sogginess.
Notes
- Ensure cream cheese and eggs are at room temperature for a smoother filling.
- Press crust mixture firmly to avoid gaps and provide a sturdy base.
- Mix eggs gently into the batter to reduce air bubbles and prevent cracking during baking.
- Chilling the cheesecake overnight yields the best texture and flavor.
- Use freeze-dried strawberries for crunch without moisture to maintain topping texture.
