Description
This Strawberry Crunch Cheesecake is a decadent and irresistible dessert featuring a creamy Golden Oreo crust, smooth cheesecake filling, fresh strawberry topping, and a crunchy strawberry crumble. Perfect for celebrations or any sweet craving, it combines rich textures and fruity flavors into one delightful treat.
Ingredients
Scale
For the crust:
- 2 cups Golden Oreo crumbs (about 20 cookies, crushed)
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the strawberry topping:
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 1 tablespoon water (mixed into a slurry)
For the strawberry crunch topping:
- 10 Golden Oreos, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake.
- Make the crust: In a bowl, combine Golden Oreo crumbs with melted butter until evenly mixed. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and let it cool while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add vanilla extract and mix well. Incorporate eggs one at a time, fully blending each before adding the next. Stir in the sour cream and heavy cream until just combined, taking care not to overmix. Pour this filling over the cooled crust and smooth the top evenly.
- Bake the cheesecake: Place the springform pan in a water bath to ensure even, gentle cooking. Bake at 325°F for 55 to 65 minutes until the edges are set but the center still jiggles slightly when moved. Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour to finish setting gradually.
- Chill the cheesecake: After resting, remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to fully chill and firm up.
- Make the strawberry topping: In a medium saucepan over medium heat, combine chopped fresh strawberries, granulated sugar, and lemon juice. Cook until the strawberries break down and release juices, about 5 to 7 minutes. Add the cornstarch and water slurry, cooking for 1 to 2 more minutes until the mixture thickens. Remove from heat and let cool completely.
- Make the strawberry crunch topping: In a bowl, mix the crushed Golden Oreos with crushed freeze-dried strawberries. Stir in melted butter until the mixture becomes crumbly and holds together slightly.
- Assemble the cheesecake: Once the cheesecake is fully chilled, spoon the cooled strawberry topping evenly over the top. Generously sprinkle the strawberry crunch topping over the edges or cover the entire top as desired. Slice and serve chilled for the best texture and flavor.
Notes
- You can swirl the strawberry topping into the cheesecake batter before baking to infuse the dessert with extra strawberry flavor.
- For clean, neat slices, dip a sharp knife into hot water and wipe it dry between each cut.
