Instructions

Step 1: Preheat and Prepare

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.

Step 2: Make the Crust

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of the pan. Set aside.

Step 3: Blend the Filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue mixing until well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract followed by the strawberry puree, ensuring everything is fully incorporated.

Step 4: Bake the Cheesecake

Pour the filling over the prepared crust and smooth the top with a spatula. Bake for 50–60 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 30 minutes to prevent cracking.

Remove and let cool completely on a wire rack before transferring to the refrigerator. Chill for at least 4 hours, or preferably overnight.

Step 5: Prepare the Crunch Topping

While the cheesecake chills, mix crushed cornflakes, brown sugar, cinnamon, and melted butter in a bowl until well combined. Spread the mixture onto a parchment-lined baking sheet and bake at 300°F (150°C) for 10–12 minutes, or until golden and crisp. Let cool completely.

Step 6: Assemble and Serve

Once chilled, remove the sides of the springform pan. Sprinkle the crunch topping evenly over the surface. Slice and serve, optionally garnished with fresh strawberries or mint leaves for an elegant touch.