Description
A dreamy, creamy cheesecake with a crunchy, strawberry-infused topping. The combination of tangy cream cheese and sweet, fresh strawberries with a satisfying crunch will make this dessert a crowd-pleaser at any gathering.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional for thickening)
For the Crunch Topping:
- 1 ½ cups Golden Oreos, crushed
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Instructions
Start by making the crust. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until the mixture is evenly moistened and the crumbs are well-coated with butter.
Press the crumb mixture into the bottom of a 9-inch springform pan, making sure it’s even. Use the back of a spoon or the bottom of a glass to press the crumbs down tightly. This will create a solid foundation for the cheesecake.
Once pressed, bake the crust in a preheated oven at 325°F (165°C) for about 10 minutes. This will set the crust and give it a slight golden color. After baking, remove it from the oven and let it cool while you prepare the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Add the granulated sugar and vanilla extract, continuing to beat until fully combined.
Add the eggs one at a time, mixing well after each addition. After all the eggs are incorporated, add the sour cream and flour. Mix until the batter is smooth and there are no lumps. The flour will help stabilize the cheesecake as it bakes.
Once the cheesecake filling is smooth, pour it into the cooled crust, spreading it evenly with a spatula.
Bake the cheesecake in the preheated oven at 325°F (165°C) for 50-60 minutes, or until the edges are set, but the center is slightly jiggly. You can test it by gently tapping the side of the pan—it should move slightly but not ripple in the center.
Once done, turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. This will help prevent cracking by gradually cooling the cheesecake.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
While the cheesecake is chilling, prepare the strawberry topping. In a medium saucepan, combine the fresh strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to soften, about 10 minutes.
If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry and add it to the strawberries. Cook for another 2-3 minutes until the mixture thickens. Remove from heat and let it cool.
Once cooled, refrigerate the strawberry topping until you’re ready to serve.
To make the crunch topping, crush the Golden Oreos into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin. In a medium bowl, combine the crushed Oreos, melted butter, and sugar. Stir until the mixture is well combined.
Once the cheesecake has chilled and the toppings are prepared, it’s time to assemble the dessert. Spread the strawberry topping evenly over the chilled cheesecake. Make sure the strawberry mixture covers the entire surface of the cheesecake, allowing the sweet, tangy flavor to shine.
Next, sprinkle the Oreo crunch mixture over the top of the strawberries. The crunch topping will add texture and a delightful contrast to the creamy cheesecake and sweet strawberries.
To serve, carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy the creamy, fruity, and crunchy layers. The cheesecake should be firm but creamy, with a beautiful contrast of textures from the strawberry topping and crunchy Oreo crumble.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 25-30g
- Carbohydrates: 30-35g
- Protein: 6g