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Creamy Strawberry Crunch Cheesecake Recipe with Toasted Almonds

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A creamy and crunchy strawberry cheesecake featuring toasted almonds in the crust and topping, delivering a perfect balance of smooth texture and nutty flavor. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ½ cup toasted almonds, chopped
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 cups fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • ¼ cup toasted almonds, sliced

Instructions

  1. Preheat your oven to 325°F (163°C). Lightly grease the 9-inch springform pan with butter or non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, chopped toasted almonds, and ⅓ cup sugar. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.
  3. Press the crust mixture evenly into the bottom of the pan using the back of a spoon or bottom of a glass. Bake for 10 minutes, then remove and let cool.
  4. In a large bowl, beat softened cream cheese with 1 cup sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, beating gently after each addition. Mix in vanilla extract and sour cream until combined. Avoid overmixing.
  5. Pour the filling over the cooled crust and smooth the top with a spatula.
  6. Bake at 325°F (163°C) for 50-60 minutes until edges are set but center jiggles slightly. Turn off oven and leave cheesecake inside for 1 hour to cool gradually.
  7. While cheesecake cools, combine sliced strawberries, ¼ cup sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally until strawberries release juice.
  8. Mix cornstarch and water, add to the pan, and cook for 2-3 minutes until thickened. Remove from heat and let cool.
  9. Remove cheesecake from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  10. Before serving, spread cooled strawberry topping evenly over cheesecake and sprinkle sliced toasted almonds on top.
  11. Slice with a sharp knife dipped in hot water (wipe dry between cuts) for clean slices.

Notes

Use room temperature ingredients for best texture. Avoid overmixing the filling to prevent cracks. Toast almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Cool cheesecake gradually by leaving it in the turned-off oven before chilling. Dip knife in hot water and wipe dry between cuts for clean slices. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: strawberry cheesecake, creamy cheesecake, toasted almonds, crunchy cheesecake, easy dessert, no-fuss cheesecake, summer dessert, berry dessert

Find it online: https://yumnode.com/creamy-strawberry-crunch-cheesecake-recipe-with-toasted-almonds-easy-and-perfect/