Strawberry Crunch Cheesecake (Print Version)

Creamy cheesecake with fresh strawberries and crispy cornflake topping, ideal for any occasion.

# Ingredients:

Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

Filling

04 - 3 packages (8 oz each) cream cheese, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 cup sour cream
09 - 2 cups fresh strawberries, chopped

Topping

10 - 1 cup crushed cornflakes
11 - 1/4 cup powdered sugar

# Instructions:

01 - Set oven temperature to 325°F (163°C) to prepare for baking.
02 - Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl until evenly moistened.
03 - Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
04 - In a large bowl, beat softened cream cheese with 1 cup sugar until the texture becomes smooth and creamy.
05 - Add eggs one at a time to the cream cheese mixture, beating well after each addition for full integration.
06 - Mix in vanilla extract and sour cream until the mixture is fully combined and smooth.
07 - Gently fold the chopped strawberries into the batter to evenly distribute without overmixing.
08 - Pour the prepared filling over the crust in the springform pan, smoothing the surface evenly.
09 - Bake for 55 to 60 minutes, or until the center is nearly set but still has a slight jiggle.
10 - Remove pan from oven, sprinkle crushed cornflakes evenly over the surface, then dust with powdered sugar.
11 - Return to oven and bake an additional 10 minutes to crisp the topping.
12 - Allow to cool completely at room temperature, then refrigerate for a minimum of 4 hours or overnight to set before serving.

# Notes:

01 - For best texture, use cream cheese at room temperature and avoid overbaking to prevent cracks.

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