Description
Berrylicious Strawberry Crunch Cheesecake combines a creamy, smooth cheesecake filling with a crunchy golden Oreo crust and a delightful strawberry crunch topping. Perfect for summer gatherings, this dessert offers a burst of berry flavor complemented by a luscious texture and optional fresh strawberry sauce for an extra fruity touch.
Ingredients
Scale
For the Crust:
- 2 cups golden Oreos (crushed)
- 1/4 cup unsalted butter (melted)
For the Cheesecake Filling:
- 24 ounces 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 freeze-dried strawberries
- 1 cup golden Oreos
- 2 tablespoons unsalted butter (melted)
For the Strawberry Sauce (optional):
- 1 cup fresh or frozen strawberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the Pan: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to ensure the cheesecake doesn’t stick.
- Make the Crust: In a bowl, mix the crushed golden Oreos with the melted unsalted butter until fully combined. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes to set, then remove and allow to cool.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing well. Incorporate the eggs one at a time, beating on low speed gently to avoid incorporating excess air, ensuring a smooth filling. Pour the filling over the cooled crust and smooth the surface with a spatula.
- Bake the Cheesecake: Place the pan in the oven and bake for 55 to 65 minutes, or until the center is just slightly jiggly when gently shaken. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight until fully set.
- Make the Strawberry Crunch Topping: Using a food processor, pulse together freeze-dried strawberries and golden Oreos until crumbly but not completely powdered. Mix in the melted butter until the topping holds together slightly. Sprinkle this evenly over the chilled cheesecake before serving.
- Prepare the Optional Strawberry Sauce: In a small saucepan over medium heat, combine fresh or frozen strawberries, sugar, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens into a sauce. Allow to cool before drizzling over the cheesecake for added flavor and decoration.
Notes
- For a no-bake version, replace the baked crust with a chilled Oreo crust and use a no-bake cheesecake filling base.
- Garnish the cheesecake with whipped cream and fresh strawberries to enhance presentation and flavor.
- Freeze-dried strawberries add a nice crunch and intense flavor to the topping; do not substitute with fresh strawberries in this step.
- Make sure to avoid overmixing the cheesecake batter to prevent cracking during baking.
- The optional strawberry sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 28g
- Sodium: 340mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
