Strawberry Crunch Cheesecake Cake (Print Version)
# Ingredients:
→ Crust
01 -
1 lb (approximately 34) vanilla cream cookies, divided
02 -
85 g unsalted butter, melted
→ Filling
03 -
93 g strawberry gelatin dessert powder
04 -
240 ml boiling water
05 -
454 g cream cheese, softened
06 -
150 g granulated sugar
07 -
480 ml heavy whipping cream
08 -
60 g powdered sugar
09 -
10 strawberry wafer cookies (approx. 113 g)
→ Topping
10 -
125 ml whipped topping, thawed
# Instructions:
01 -
Place 26 vanilla cream cookies into a food processor and process until finely ground. Add melted butter to the crumbs and pulse until the mixture resembles wet sand. Press the mixture evenly into the base of a greased 25 cm springform pan to form a firm crust. Place in the freezer for 15 minutes to set.
02 -
Combine the strawberry gelatin powder with boiling water in a bowl and stir thoroughly for 2 minutes, ensuring the gelatin is fully dissolved. Set aside to cool to room temperature; do not refrigerate.
03 -
In a separate bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy. Set aside.
04 -
In a clean bowl, beat the heavy whipping cream together with powdered sugar until stiff peaks form, scraping down the sides of the bowl as necessary.
05 -
Divide the whipped cream mixture in half. Fold one half gently into the cream cheese mixture and the other half into the cooled strawberry gelatin mixture, mixing each until smooth and fully combined.
06 -
Pour half of the strawberry mixture over the chilled crust and spread evenly. Freeze for 15 minutes. Remove from freezer, gently spread the cream cheese mixture on top, then finish with the remaining strawberry mixture.
07 -
Coarsely crush the remaining vanilla cream cookies and strawberry wafer cookies, either using a tart shaper or by sealing them in a bag and crushing with a rolling pin. If desired, add a few drops of food coloring to the crushed cookies to enhance color, mixing well. Combine the cookies together and sprinkle evenly over the cake's surface.
08 -
Refrigerate the assembled cheesecake for at least 4 hours or until fully set. Just before serving, pipe whipped topping over the surface using a pastry bag fitted with a star tip.
# Notes:
01 -
Ensure gelatin mixture is fully cooled to room temperature before incorporating with whipped cream to prevent curdling.