Strawberry Crunch Cheesecake Recipe
Discover the irresistible charm of our Strawberry Crunch Cheesecake Recipe, where creamy cheesecake meets a crisp Golden Oreo crust, topped with vibrant, fresh strawberries and a delightful crunch. This decadent dessert is perfect for impressing guests or indulging in a luxurious treat.
Ingredients
For the Crust:
- 2 cups of Golden Oreo crumbs approximately 20 cookies
- 1/4 cup of unsalted butter melted
For the Cheesecake Filling:
- 24 ounces of cream cheese softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 3 large eggs
- 1/4 cup of sour cream
- 1/4 cup of heavy cream
- 2 tablespoons of all-purpose flour
For the Strawberry Crunch Topping:
- 10 Golden Oreos
- 10 pieces of freeze-dried strawberries or substitute with strawberry-flavored gelatin powder for a sweeter topping
- 2 tablespoons of unsalted butter melted
For the Strawberry Sauce (Optional):
- 1 1/2 cups of strawberries fresh or frozen, chopped
- 1/2 cup of sugar
- 1 tablespoon of lemon juice
- 1 teaspoon of cornstarch mixed with 1 tablespoon of water to form a slurry
Instructions
- Preheating and Pan Preparation: Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with aluminum foil to prevent any leakage.
- Crust Formation: In a medium-sized mixing bowl, combine the Golden Oreo crumbs with the melted butter until the mixture is uniformly moistened. Press this mixture firmly into the bottom of the prepared springform pan to create a compact layer. Bake in the preheated oven for 8-10 minutes, then remove and allow to cool.
- Filling Preparation: In a large mixing bowl, using an electric mixer, beat the softened cream cheese until it is smooth and devoid of lumps. Gradually add the granulated sugar and vanilla extract, mixing until well incorporated. Introduce the eggs one at a time, ensuring each is fully integrated before adding the next. Incorporate the sour cream, heavy cream, and flour, mixing until the batter is smooth and homogenous.
- Baking the Cheesecake: Pour the filling over the cooled crust. If using a water bath, place the springform pan into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, open the oven door slightly, and allow the cheesecake to cool inside for an hour to prevent cracks.
- Chilling the Cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to ensure it sets properly.
- Preparing the Strawberry Crunch Topping: In a food processor, pulse the Golden Oreos and freeze-dried strawberries until you achieve a coarse crumb texture. Mix in the melted butter until the mixture is well combined. Evenly spread this topping over the chilled cheesecake.
- Preparing the Strawberry Sauce: In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries begin to break down and release their juices, approximately 5-7 minutes. Add the cornstarch slurry and continue to cook for an additional 1-2 minutes, or until the sauce has thickened. Remove from heat and allow to cool.
Notes
Serving: Once the cheesecake is fully set and topped, carefully remove it from the springform pan. Cut into slices and serve with the strawberry sauce drizzled over each piece for enhanced flavor.