I recently had a great catch-up with Destin and Nate from Brassville — an incredibly talented brass band from Nashville, TN, with a sweet tooth. Fun fact: every single member agrees on their favorite dessert — cheesecake. No doubts there! Naturally, I couldn’t resist making a Strawberry Crunch Cheesecake to celebrate them. Check out the recipe below!
Brassville first came together in 2019, born from a diverse group of Tennessee State University (TSU) grads who each brought their own musical backgrounds — from hosting shows to rapping and performing. Nate, who used to play the tuba in the TSU band, decided to reconnect with brass instruments. He picked up a saxophone and thought, “Nashville’s Music City — why isn’t there a big brass scene here?” While guitars and drums fill the local music stores, brass instruments aren’t as common. The band started just by jamming together and quickly discovered they had a great vibe. They don’t stick to just one genre — instead, they mix whatever feels right at the moment, from hip hop to jazz, neo-soul, R&B, and even some traditional brass band sounds. Their lineup is also unique — besides wind instruments, they include piano, drums, and sometimes bass, creating a richer, more varied sound.
Think of influences like Butcher Brown, Roy Hargrove’s RH Factor, Robert Glasper, and even some Kendrick Lamar. These artists are deeply rooted in hip-hop but also have a passion for jazz and improvisation, blending styles that resonate with both jazz traditionalists and fans of lively, authentic live music. As Nate explained, New Orleans brass bands played the popular music of their time with the instruments they had, and Brassville is embracing that same spirit today. Their shows are more than just performances; they’re vibrant experiences designed to bring people together. They often host a “Brassville & Friends” series, featuring local artists sharing their songs live, blending originals, covers, and collaborative improvisations into a smooth, engaging flow. Their goal is to make everyone feel part of a shared celebration—something deeply rooted in community and culture.
Their latest EP, Welcome to Brassville, features “WōM (Summertime Vibes),” a lively summer single that has broad appeal — catchy enough for fans of hooks and choruses, yet rich with improvisation for jazz enthusiasts. While they take pride in what they’ve cultivated in Nashville, their sights are set beyond — more touring, festival appearances, and maybe even creating a Brassville music festival someday. For them, keeping live music thriving in a world that’s becoming more digital and AI-driven is truly important. They want the “Brassville experience” to feel like stepping into a place where you can’t help but move, connect, and celebrate — cheesecake in hand, of course. Be sure to listen to Welcome to Brassville on all streaming platforms and follow them on Instagram.
Follow Brassville on Instagram
When it comes to food, Brassville has some favorites that everyone loves. Destin’s a true steak enthusiast — he enjoys a garlic-herb sirloin paired with potatoes. Nate, however, grew up enjoying salmon croquettes with white rice, a dish he remembers seeing on the table at least once a week. He’s also a fan of baked spaghetti with ground beef. When Nate first moved to Nashville, he noticed something interesting — people here often serve spaghetti with the sauce and noodles separate, and sometimes even as a side dish alongside fried fish or chicken. Coming from Memphis, where fried fish with spaghetti is quite common, he made the connection, but it still felt like a little twist on the classic favorite.
As a band, they all share a love for sweet treats. Cheesecake is a clear favorite — each member mentioned it. Their dessert choices are like a bakery menu: red velvet cake (and anything red velvet), coffee cake, sweet potato pie, gummy bears, caramel cake, brownies, lemon cake, pumpkin pie, brown sugar cookies, homemade mac and cheese (yes, it counts!), apples, strawberry cheesecake, ice cream, chocolate chip cookies, and even fried croaker fish — a special nod to one member’s uncle who used to catch them fresh for their mom to scale and fry up at home.
Day-to-day, they strive to maintain a balanced diet with protein-rich options, such as protein bowls, quinoa or rice bowls topped with steak strips, burritos, and other hearty yet healthy meals. Snacks range from beef jerky to Snickers — a little fuel, a little indulgence.
Since cheesecake is the clear favorite, especially strawberry cheesecake, which got lots of love, I knew exactly what to make: a delicious next-level strawberry crunch cheesecake. Imagine a smooth, creamy cheesecake topped with a vibrant strawberry compote, all framed by a soft, fluffy whipped cream border, and finished with a sweet, crunchy strawberry crumble on the outside. It’s the perfect way to end summer — sweet, colorful, and a little bit extra, just like a Brassville show. Be sure to check out the recipe below!
Strawberry Crunch Cheesecake
Ingredients
For the crust:
- 2 cups graham cracker crumbs (about 16 whole crackers, finely crushed)
- ½ cup unsalted butter (melted)
- ¼ cup sugar
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup pure cane sugar
- 3 large eggs (room temperature)
- 1 cup sour cream
- 1 teaspoon Madagascar vanilla extract
- 2 tablespoons all-purpose flour
For the strawberry topping:
- 1 cup fresh strawberries (chopped)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
For the crunch topping:
- 18 Golden Oreos (crushed)
- 3 tablespoons freeze-dried strawberries (crushed)
- 4 tablespoons unsalted butter (melted)
- Whipped cream
For Whipped Cream
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1/2 teaspoon Madagascar vanilla extract
Optional garnish:
- Piped whipped cream
- Fresh strawberries
Directions
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture is well blended.
- Press down firmly on the mixture until it evenly covers the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes, then allow to cool.
- Beat softened cream cheese and sugar together until smooth. Ensure the cream cheese is completely softened; otherwise, the texture of the cheesecake will not be smooth.
- Add the eggs one at a time, mixing each addition just until fully blended.
- Mix in the sour cream, vanilla, and flour until well combined. Pour over cooled crust.
- Position the cheesecake pan on a baking sheet.
- Place a 9-by-13-inch baking pan filled with hot water on the rack below the cheesecake to help prevent cracking.
- Bake for 50 to 60 minutes, or until the center is nearly set and slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Then refrigerate overnight.
- In a small saucepan, mix together the strawberries, sugar, and lemon juice. Heat the mixture over medium heat until it starts to simmer.
- In a separate cup, combine cornstarch and water, whisking until the mixture is smooth.
- After about three minutes of releasing their juices, stir in the cornstarch mixture. Cook for an additional 2 to 3 minutes, until the mixture thickens into a glossy sauce.
- Remove from heat and let cool completely before spreading over the cheesecake.
- Combine crushed Oreos and crushed dried strawberries with melted butter until the mixture is crumbly.
- Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form..
- Spread the cooled strawberry topping evenly over the chilled cheesecake.
- Pipe or spread the whipped cream around the sides of the cheesecake.
- Gently press the strawberry crunch mixture into the whipped cream, ensuring it sticks and forms a crust around the edges of the cheesecake.
- Decorate the cheesecake with more piped whipped cream, fresh strawberries, or your preferred decoration. Serve and enjoy!
Leave A Comment