Description
A delightful Strawberry Crunch Cheesecake that combines creamy cheesecake with a crunchy topping and fresh strawberries.
Ingredients
Scale
- For the Crust:
- 2 cups crushed Golden Oreos (about 20 cookies)
- 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
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- For the Strawberry Crunch Topping:
- 10 Golden Oreos
- 10 freeze-dried strawberries (or strawberry-flavored gelatin powder for a sweeter topping)
- 2 tablespoons unsalted butter, melted
- For the Strawberry Sauce (Optional):
- 1 1/2 cups fresh or frozen strawberries, chopped
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Prepare the crust by combining crushed Golden Oreos with melted butter and pressing into a springform pan. Bake for 8-10 minutes and let cool.
- Make the cheesecake filling by beating softened cream cheese, then adding sugar, vanilla, eggs, sour cream, heavy cream, and flour until smooth.
- Prepare the strawberry crunch topping by pulsing Golden Oreos and freeze-dried strawberries in a food processor, then mixing with melted butter.
- Assemble the cheesecake by pouring the filling over the cooled crust, then sprinkling the strawberry crunch topping on top.
- Bake the cheesecake for 55-65 minutes until the center is slightly jiggly. Let it cool in the oven for an hour, then refrigerate for at least 4 hours or overnight.
Notes
- Use room temperature ingredients for a smoother filling.
- Don’t overmix the batter to prevent cracks.
- Chill overnight for the best flavor and texture.
- Consider using a water bath for even baking.
- Prep Time: 30 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350-400
- Sugar: 20-25 grams
- Fat: 25-30 grams
- Carbohydrates: 30-35 grams
- Fiber: 1-2 grams
- Protein: 6-8 grams