{"id":5411,"date":"2026-02-20T06:11:14","date_gmt":"2026-02-20T06:11:14","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=5411"},"modified":"2026-02-20T06:11:14","modified_gmt":"2026-02-20T06:11:14","slug":"strawberry-crunch-cheesecake","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/strawberry-crunch-cheesecake\/","title":{"rendered":"Strawberry Crunch Cheesecake"},"content":{"rendered":"
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\"\ud83d\udccb\"<\/span>\u00a0Ingredients<\/div>\n<\/div>\n
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Strawberry Crunch<\/div>\n
\u25cf \u00bc cup freeze-dried strawberries, ground to powder<\/div>\n
\u25cf 9 vanilla sandwich cookies<\/div>\n
\u25cf 2 tbsp salted butter, melted<\/div>\n<\/div>\n
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Graham Cracker Crust<\/div>\n
\u25cf 2 cups graham cracker crumbs (about 15 crackers)<\/div>\n
\u25cf 2 tbsp sugar<\/div>\n
\u25cf 10 tbsp unsalted butter, melted<\/div>\n<\/div>\n
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No-Bake Cheesecake Filling<\/div>\n
\u25cf 24 oz cream cheese, room temperature<\/div>\n
\u25cf \u00bd cup sugar<\/div>\n
\u25cf \u00bc cup sour cream, room temperature<\/div>\n
\u25cf 2 tsp lemon juice<\/div>\n
\u25cf 2 tsp vanilla bean paste<\/div>\n
\u25cf \u00be cup freeze-dried strawberries, ground<\/div>\n
\u25cf 1\u00bc cups heavy cream, cold<\/div>\n
\u25cf \u00bc cup powdered sugar<\/div>\n<\/div>\n
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Vanilla Bean Whipped Cream<\/div>\n
\u25cf \u00bd cup heavy cream, cold<\/div>\n
\u25cf 2 tbsp powdered sugar<\/div>\n
\u25cf \u00bd tsp vanilla bean paste<\/div>\n<\/div>\n
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\"\ud83d\udcdd\"<\/span>\u00a0Instructions<\/div>\n<\/div>\n
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1: Make the Strawberry Crunch: In a food processor, pulse freeze-dried strawberries and sandwich cookies into coarse crumbs. Drizzle in melted butter and pulse until lightly combined. Chill in the refrigerator until ready to use.<\/div>\n<\/div>\n
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2: Prepare the Crust: Grease a 9-inch springform pan. Pulse graham crackers and sugar until fine. Add melted butter and pulse until evenly coated. Press firmly into the bottom and 1\u20132 inches up the sides of the pan. Chill while making the filling.<\/div>\n<\/div>\n
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3: Beat the Cheesecake Base: In a stand mixer, beat cream cheese and sugar until completely smooth and creamy. Scrape down the bowl well so there are no lumps.<\/div>\n<\/div>\n
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4: Flavor the Filling: Add sour cream, lemon juice, and vanilla bean paste. Mix until fully incorporated and silky.<\/div>\n<\/div>\n
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5: Divide the Batter: Pour half the mixture into a separate bowl \u2014 this will stay vanilla. Add the freeze-dried strawberry powder to the remaining half in the mixer and mix until evenly pink and smooth.<\/div>\n<\/div>\n
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6: Whip the Cream: In a clean bowl, whip cold heavy cream with powdered sugar until thick and holding soft peaks.<\/div>\n<\/div>\n
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7: Fold Gently: Divide the whipped cream evenly between the vanilla and strawberry mixtures. Gently fold into each bowl until light and fluffy \u2014 don\u2019t overmix.<\/div>\n<\/div>\n
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8: Layer the Cheesecake: Spread the strawberry layer into the chilled crust and smooth. Carefully spread the vanilla layer on top, smoothing with an offset spatula for clean layers.<\/div>\n<\/div>\n
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9: Chill to Set: Cover and refrigerate for 6\u20138 hours, preferably overnight, until firm.<\/div>\n<\/div>\n
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10: Make the Whipped Cream: Whip heavy cream and powdered sugar until peaks form. Add vanilla bean paste and mix briefly.<\/div>\n<\/div>\n
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11: Decorate: Remove cheesecake from pan. Sprinkle generously with strawberry crunch topping. Pipe or dollop whipped cream on top and garnish with fresh strawberries if desired.<\/div>\n<\/div>\n
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\"\ud83d\udd52\"<\/span>\u00a0Chill Time: 6\u201312 hours<\/div>\n
\"\ud83d\udd52\"<\/span>\u00a0Servings: 10\u201312 slices<\/div>\n<\/div>\n
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\"\u2728\"<\/span>\u00a0Pro Tips for a Perfect Slice:<\/div>\n
\u2013 Make sure cream cheese and sour cream are truly room temperature to avoid lumps.<\/div>\n
\u2013 Press the crust firmly using the bottom of a measuring cup for a solid base.<\/div>\n
\u2013 For ultra-clean slices, dip your knife in hot water and wipe between cuts.<\/div>\n
\u2013 Store covered in the fridge up to 5 days. Freeze (without toppings) up to 3 months.<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0Ingredients Strawberry Crunch \u25cf \u00bc cup freeze-dried strawberries, ground to powder \u25cf 9 vanilla sandwich cookies \u25cf 2 tbsp salted butter, melted Graham Cracker Crust \u25cf 2 cups graham cracker … <\/p>\n","protected":false},"author":1,"featured_media":5414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/5411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=5411"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/5411\/revisions"}],"predecessor-version":[{"id":5415,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/5411\/revisions\/5415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/5414"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=5411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=5411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=5411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}