Strawberry Crunch Cake (Printable Version)
# What You'll Need:
→ Crust
01 -
85 g melted unsalted butter
02 -
1 lb (about 34) vanilla cream cookies, split up
→ Filling
03 -
10 strawberry wafer cookies (around 113 g)
04 -
240 ml hot water
05 -
480 ml heavy whipping cream
06 -
60 g powdered sugar
07 -
150 g white sugar
08 -
454 g soft cream cheese
09 -
93 g strawberry jelly dessert powder
→ Topping
10 -
125 ml whipped topping, defrosted
# How to Make It:
01 -
Pop your cheesecake in the fridge for four hours or more so it can firm up. When you’re about to serve, grab a pastry bag with a star tip and swirl whipped topping all over the top.
02 -
Break up the rest of the vanilla cookies and the strawberry wafers with a rolling pin or something similar. Want it extra pink? Toss in a drop of food coloring and mix well. Sprinkle these cookie bits all over your cake when you’re done.
03 -
Pour half the strawberry mixture onto the cold crust and spread it out. Freeze that for 15 minutes. Next, smooth on the cream cheese layer, then finish by spreading what’s left of the strawberry mixture right on top.
04 -
Split your whipped cream mix in two. Gently fold one half into your chilled strawberry jelly and the other into your cream cheese mixture. Don’t overmix—just go until each one looks even and smooth.
05 -
Hit the heavy cream and powdered sugar with your mixer until you see stiff peaks. Stop to scoop down the bowl sides if you need to along the way.
06 -
Grab another bowl and beat together the softened cream cheese and the granulated sugar until everything’s nice and smooth. That’s it for now—set it aside.
07 -
Pour the strawberry jelly powder into a bowl, then stir in that boiling water for a good two minutes. Make sure it’s all mixed in and no bits are left. Don’t fridge it—just let it cool on the counter.
08 -
Toss 26 of the vanilla cream cookies into your food processor and blitz till you get fine crumbs. Mix in the melted butter and pulse again until you’ve got something like damp sand. Press this into your greased 25 cm springform pan to make a base, then stick it in the freezer for 15 minutes.
# Additional Tips:
01 -
Let the strawberry jelly powder and water mixture completely cool to room temp before folding in any whipped cream, or it could get chunky.