Description
This Strawberry Crunch Cheesecake features a rich and creamy classic cheesecake base with a unique twist—a crunchy Golden Oreo crust and an irresistible strawberry crunch topping made with freeze-dried strawberries and more Oreo crumbs. Perfectly baked to achieve a smooth, slightly jiggly center, it’s then chilled to develop its velvety texture. Optional whipped cream, strawberry sauce, and fresh strawberries add a fresh finish, making it an ideal summer dessert that’s both visually stunning and delightfully flavorful.
Ingredients
Scale
For the crust:
- 2 cups Golden Oreo crumbs (about 20 cookies, finely crushed)
- 1/4 cup unsalted butter (melted)
For the filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the strawberry crunch topping:
- 1 cup Golden Oreo crumbs
- 1/2 cup freeze-dried strawberries (crushed)
- 3 tablespoons unsalted butter (melted)
For the topping (optional):
- 1 cup whipped cream
- 1/2 cup strawberry sauce or jam
- Fresh strawberries for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking.
- Make and bake crust: In a bowl, combine the finely crushed Golden Oreo crumbs with melted butter until the mixture is fully combined. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
- Prepare cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and vanilla extract and mix well. Incorporate the eggs one at a time, beating just until combined after each addition to avoid over-mixing.
- Fill and bake cheesecake: Pour the prepared cheesecake filling evenly over the baked crust, smoothing the top with a spatula. Place the springform pan on a baking sheet to catch any drips and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly when gently shaken.
- Cool cheesecake gradually: After baking, turn off the oven and crack the oven door open slightly. Leave the cheesecake inside for 1 hour to cool slowly, which helps prevent cracking. Then transfer it to the refrigerator and chill for at least 4 hours or preferably overnight to allow it to fully set.
- Prepare strawberry crunch topping: In a separate bowl, mix together the Golden Oreo crumbs, crushed freeze-dried strawberries, and melted butter until crumbly but combined. Sprinkle this crunchy topping generously over the chilled cheesecake to add texture and flavor.
- Add optional toppings and serve: If desired, spread whipped cream over the top, drizzle with strawberry sauce or jam, and decorate with fresh strawberry slices for an elegant presentation. Slice and serve the cheesecake chilled for the best experience.
Notes
- For an ultra-smooth cheesecake top with no cracks, consider baking the cheesecake in a water bath (bain-marie).
- Add the strawberry crunch topping right before serving to maintain its crisp texture.
- Ensure your cream cheese is softened to room temperature for a smooth batter.
- Be careful not to overbeat the eggs to prevent a cracked or dense cheesecake.
- Allow ample chilling time overnight for optimal texture and flavor development.
