A: Yes. Thaw completely and drain excess liquid before blending for the best consistency. You can even simmer the puree briefly to intensify flavor.
Q: How do I prevent a soggy crust?
A: Prebaking the crust for 8 minutes (as in this recipe) and ensuring the crust is well-packed helps. Also, avoid excess liquid seepage — don’t layer wet fruit directly on the crust unless it’s held back by filling.
Q: Is freeze-dried strawberry necessary?
A: It adds a concentrated, crunchy strawberry hit that won’t soften like fresh fruit. You can substitute finely chopped toasted nuts for another kind of crunch if desired.
This Strawberry Krunch Cheesecake is designed to be dramatic and approachable: a creamy, velvety baked cheesecake that surprises with a bright strawberry note and satisfying crunch. Bake it for a special occasion or whenever you want dessert to feel unforgettably festive. If you’d like, I can convert this to a printable recipe card or scale it to a 6-inch cake—tell me which and I’ll prepare it.
