Description
This Strawberry Crunch Cheesecake features a luscious Golden Oreo crust and a creamy classic cheesecake filling topped with a delightful crunch made from freeze-dried strawberries and additional Oreo crumbs. Perfectly baked to a smooth, creamy texture and chilled for optimal flavor, it’s a refreshing and indulgent dessert ideal for summer gatherings.
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. Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the crust: In a bowl, combine 2 cups crushed Golden Oreo crumbs with 1/4 cup melted unsalted butter until fully combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
- Prepare the filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add sour cream and vanilla extract, mixing thoroughly. Add eggs one at a time, beating just until combined after each.
- Bake the cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet and bake for 55 to 65 minutes, until the center is just set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then transfer it to the refrigerator and chill for at least 4 hours or preferably overnight to fully set.
- Make the strawberry crunch topping: In a small bowl, combine 1 cup Golden Oreo crumbs, 1/2 cup crushed freeze-dried strawberries, and 3 tablespoons melted unsalted butter. Mix until crumbly and well blended.
- Add the topping and serve: Sprinkle the strawberry crunch topping generously over the chilled cheesecake just before serving to keep the crunch intact. Optionally, top with whipped cream, strawberry sauce or jam, and fresh strawberries as garnish. Slice and enjoy chilled.
Notes
- For an ultra-smooth cheesecake top without cracks, consider baking the cheesecake in a water bath (bain-marie).
- Add the strawberry crunch topping just before serving to maintain its crisp texture.
- Use a springform pan for easy removal of the cheesecake.
- Chilling the cheesecake overnight intensifies flavors and improves texture.
