Strawberry Cheesecake Crunch (Print Version)
# Ingredients:
→ Crust Layers
01 -
2 cups of crushed Golden Oreo cookies (roughly 20 cookies)
02 -
1/4 cup melted unsalted butter
→ Creamy Cheesecake Base
03 -
24 oz cream cheese, at room temp for easy mixing
04 -
1 cup white granulated sugar
05 -
1 teaspoon pure vanilla extract
06 -
3 large eggs, one at a time
07 -
1/4 cup sour cream
08 -
1/4 cup heavy whipping cream
09 -
2 tablespoons plain flour
→ Topping with Crunch
10 -
10 Golden Oreo cookies
11 -
10 freeze-dried strawberries (or strawberry gelatin for a sweeter twist)
12 -
2 tablespoons melted butter, unsalted
→ Optional Strawberry Sauce
13 -
1 1/2 cups fresh or frozen strawberries, diced
14 -
1/2 cup sugar
15 -
1 tablespoon fresh lemon juice
16 -
1 teaspoon cornstarch dissolved in 1 tablespoon water
# Instructions:
01 -
Set your oven to 325°F. Coat the inside of a 9-inch springform pan with non-stick spray or butter, then cover the base with foil to catch any leaks while it bakes.
02 -
Toss the crushed Oreos with melted butter in a mixing bowl until they’re all equally moist. Press it tightly into the pan to make a flat, even layer. Bake for 8–10 minutes, then pull it out and let it cool down.
03 -
Take cream cheese and beat it until it's completely smooth. Add sugar and vanilla, blending until fully combined. Add an egg, beat, then repeat with the other two. Finally, fold in sour cream, heavy cream, and flour until your batter is silky and ready to go.
04 -
Pour the filling on the crust. Put the springform pan inside a large pan, then pour hot water around it until it’s halfway full. Bake for 55–65 minutes, or until the middle jiggles just a tiny bit. Turn the oven off, leave the door cracked open, and cool the cheesecake slowly for one hour inside.
05 -
Take it out and cover it loosely. Store it in the fridge for at least 4 hours, though overnight chilling makes the texture incredible. It’ll be worth the wait!
06 -
Pulverize the Oreo cookies and freeze-dried strawberries in a food processor until crumbly (not fine). Stir in melted butter so every crumb clings. Sprinkle this mix generously all over your cold cheesecake.
07 -
Heat diced strawberries with sugar and lemon juice in a saucepan on medium. Stir occasionally for 5–7 minutes, then add the cornstarch mix. Let it cook another minute until it thickens. Set it aside to cool before serving.
08 -
Pop the springform sides off gently. Cut slices and, if you made the sauce, drizzle it on top. Get ready for smiles and happy bites all around!
# Notes:
01 -
This dessert combines rich creamy layers with a playful nod to strawberry shortcake ice cream treats, making it totally wonderful for celebrations!
02 -
Add the crunchy topping just before serving so it keeps its crisp texture for the best result.
03 -
The water bath step helps avoid cracks, but if you're short on time, just place a pan of water lower in the oven.
04 -
No freeze-dried strawberries? Strawberry gelatin powder is a great substitute that tastes amazing!