Description
Crafting strawberry crunch cheesecake brings pure delight to summer gatherings. Creamy layers meet crispy graham cracker topping for a dessert that delights family and friends with its sweet, tangy charm.
Ingredients
Scale
Main Ingredients:
- 24 ounces cream cheese
- 3 large eggs
- 2 cups Golden Oreos
- 1 ½ cups strawberries
Supporting Ingredients:
- 1 cup granulated sugar
- ¼ cup unsalted butter
- ¼ cup sour cream
- ¼ cup heavy cream
- ½ cup sugar
Complementary Ingredients:
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 10 Golden Oreos
- 10 freeze-dried strawberries
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Crush 20 Golden Oreos into fine crumbs. Mix 2 cups of crumbs with ¼ cup melted butter until thoroughly combined.
- Press the buttery cookie mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust at 350°F for 9 minutes. Remove and allow your crust to cool completely at room temperature.
- Beat 24 oz softened cream cheese in a large mixer until completely smooth and creamy.
- Add 1 cup granulated sugar to the cream cheese, mixing until fully incorporated and no lumps remain.
- Blend in 1 teaspoon vanilla extract, then incorporate 3 large eggs one at a time, ensuring each egg is fully mixed before adding the next.
- Gently fold in ¼ cup sour cream, ¼ cup heavy cream, and 2 tablespoons flour until your batter becomes silky and uniform.
- Pulse 10 Golden Oreos and 10 freeze-dried strawberries in a food processor until they become coarse crumbs.
- Mix the processed cookies with 2 tablespoons melted butter to create your strawberry crunch topping.
- Pour the cream cheese mixture over your cooled crust, spreading evenly to the edges.
- Sprinkle the strawberry crunch mixture across the top of the cheesecake.
- Bake at 325°F for 60 minutes, watching for slightly jiggly center but set edges.
- Turn off oven, crack the door, and let your cheesecake rest inside for 1 hour.
- Refrigerate the cheesecake for at least 5 hours before serving, preferably overnight.
Notes
- Room temperature ingredients blend more smoothly, creating a velvety cheesecake texture without lumps.
- Wrap the springform pan in aluminum foil when baking to prevent water from seeping in during a potential water bath.
- Crush the Golden Oreos and freeze-dried strawberries finely for a consistent, delicate crunch in your topping.
- Let the cheesecake cool completely in the refrigerator before slicing to ensure clean, beautiful pieces that hold their shape.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 15 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 374 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg