Description
Berrylicious Strawberry Crunch Cheesecake is a luscious dessert that combines a creamy cheesecake filling with a sweet strawberry swirl and a crunchy topping made from Golden Oreos and freeze-dried strawberries. Perfectly baked in a water bath for smooth texture, this American classic dessert is ideal for summer gatherings and celebrations.
Ingredients
Scale
Crust:
- 2 cups Golden Oreos (crushed)
- 5 tablespoons unsalted butter (melted)
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Strawberry Layer:
- 1 1/2 cups fresh strawberries (chopped)
- 1/4 cup strawberry jam
- 1 tablespoon cornstarch
Crunch Topping:
- 1 cup Golden Oreos (crushed)
- 1/2 cup freeze-dried strawberries (crushed)
- 2 tablespoons unsalted butter (melted)
Optional Garnish:
- whipped cream
- fresh strawberries
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent water from seeping in. In a bowl, combine crushed Golden Oreos and melted butter, mixing well. Press this mixture firmly into the bottom of the prepared pan and set it aside.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, mixing until fully combined and smooth. Gradually add eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
- Assemble the base cheesecake layer: Pour the cream cheese filling evenly over the prepared crust, smoothing the top with a spatula or spoon for an even layer.
- Prepare the strawberry layer: In a saucepan over medium heat, combine chopped fresh strawberries, strawberry jam, and cornstarch. Cook, stirring frequently, until the mixture thickens, about 5 minutes. Remove from heat and spoon this strawberry mixture over the cheesecake filling. Use a knife to softly swirl it into the cheesecake to create a marbled effect.
- Bake the cheesecake: Place the springform pan in a water bath by setting it in a larger pan filled with hot water (about halfway up the side of the springform pan). Bake for 50 to 60 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken. Turn off the oven and leave cheesecake inside for 1 hour to cool gradually.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavor.
- Prepare the crunch topping: Mix crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until combined. Once the cheesecake is fully chilled, sprinkle this topping evenly over the surface for added texture and flavor.
- Garnish and serve: Optionally garnish with whipped cream and fresh strawberries before slicing and serving. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Notes
- Use a sharp knife dipped in hot water to slice the cheesecake cleanly.
- This cheesecake freezes well without the crunch topping—add the topping just before serving for best texture.
