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Strawberry Crunch Cheesecake Recipe

Strawberry Crunch Cheesecake Recipe


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4.8 from 7 reviews

  • Author: admin
  • Total Time: 6 hours (including chilling)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Strawberry Crunch Cheesecake combines a creamy, tangy strawberry-infused cheesecake filling with a sweet golden Oreo crust and a crunchy topping infused with freeze-dried strawberries. Perfectly balanced with fresh strawberry purée and a crunchy Oreo-strawberry topping, this dessert is an irresistible American classic ideal for gatherings or special occasions.


Ingredients

Scale

For the Crust:

  • 24 golden Oreos, crushed
  • 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup strawberry purée (fresh or frozen strawberries blended and strained)

For the Strawberry Crunch Topping:

  • 10 golden Oreos
  • 1/4 cup freeze-dried strawberries
  • 2 tablespoons unsalted butter, melted


Instructions

  1. Prepare the Pan: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
  2. Make the Crust: In a bowl, mix the crushed golden Oreos and melted butter until it resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then let it cool completely.
  3. Prepare the Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, blending well. Beat in eggs one at a time, then gently fold in the strawberry purée until fully incorporated, creating a smooth pink batter.
  4. Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Wrap the bottom of the pan with foil to prevent water seepage. Place the pan in a water bath by setting it inside a large roasting pan filled with about 1 inch of hot water. Bake for 60 to 70 minutes, or until the center is just set and slightly jiggly.
  5. Cool Down: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
  6. Prepare the Strawberry Crunch Topping: In a food processor, pulse the 10 golden Oreos and freeze-dried strawberries until crumbly. Stir in the melted butter until the mixture holds together slightly.
  7. Serve: Sprinkle the strawberry crunch topping over the chilled cheesecake just before serving. For added freshness and presentation, top with fresh strawberries and whipped cream if desired.

Notes

  • Top with fresh strawberries and whipped cream for an extra treat.
  • You can swirl in extra strawberry purée into the batter before baking for a beautiful marbled effect.
  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Using a water bath helps prevent cracks and keeps the cheesecake moist.
  • If you don’t have freeze-dried strawberries, finely chop fresh strawberries and pat dry before using for the topping.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 470
  • Sugar: 32 g
  • Sodium: 320 mg
  • Fat: 30 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 105 mg