4.7 stars (based on 20 reviews)
Recipe
-
Prep Time: 30 min
- 10 Golden Oreo cookies (120 g)
- 2.5 tablespoons melted butter (35 g)
- 8 oz full-fat cream cheese, softened, room temp (226 g) (see note below about room temp ingredients)
- 1/4 cup granulated sugar (50 g)
- 3 tablespoons full-fat sour cream, room temp (45 g)
- 1/2 tablespoon heavy whipping cream, room temp (7 g)
- 1/2 teaspoon pure vanilla extract (2.5 g)
- 1/2 teaspoon fresh lemon juice (2.5 g)
- Zest from half a lemon (about 1/2 teaspoon or 1 g)
- 1 large egg, room temp (50 g)
- tiny pinch of salt
- 8 oz cream cheese, full fat, softened (226 g)
- Strawberry puree (approx 70 g)
- 1/4 cup sour cream (60 g)
- 1/4 cup granulated sugar (50 g)
- 1/2 teaspoon vanilla extract (2.5 g)
- 1 large egg (50 g)
- Tiny pinch of salt
- 1/2 cup chopped strawberries (75 g)
- 1–2 teaspoons sugar, to taste (4–8 g)
- 1/2 teaspoon lemon juice (2.5 g)
- 1 tablespoon water (15 g)
- 3 oz cream cheese, full fat, softened (85 g)
- 1/3 cup powdered sugar (40 g)
- 1 cup heavy whipping cream, cold (240 mL)
- Splash of vanilla extract
- 100 g Oreo cookies (about 8–9 cookies)
- .5 oz freeze-dried strawberries (14 g)
- 1 tbsp melted butter (14 g)
- Tiny pinch of salt
- This recipe calls for a lot of room temperature ingredients. Please try to ensure your cream cheese, eggs and sour cream are all room temp, almost warm to touch. This will ensure and smooth and delicious cheesecake!
- Cheesecake is incredibly delicate and should not be over-mixed. As you incorporate each ingredient in the cheesecake layers, try to avoid over mixing. If ingredients are room temp, the mixture should come together with ease.
- When the cheesecake is done baking, we want to leave it in the oven to rest for some time. Why this is important: when you remove a hot cheesecake from the oven, the immediate temperature change can shock it. This can cause cracking to your beautiful cheesecake. Try to let it rest in the oven for at least 20 minutes!
Bake Time: 35 min
Yields: 8 large cheesecake squares, 16 smaller squares
What you need
Crust
Cheesecake Layer
Strawberry Layer
Strawberry Puree
Whipped Cream (store bought is also fine!)
Strawberry Crunch Topping
What to do
1. For the crust, preheat oven to 350. Crush the Oreos (including filling!) into fine crumbs using a food processor. Ziplock bag, a rolling pin also works!
2. Add the melted butter and blend until the crumbs are evenly coated and look like wet sand.
3. Begin pressing the mixture firmly into an even layer at the bottom of a parchment-lined or greased 8×8-inch pan. Use the bottom of a glass or measuring cup to pack the crust.
4. Bake for 8–10 minutes, remove, cool and set to the side. Lower the oven heat down to 325.
5. For the first cheesecake layer, add the softened cream cheese to a bowl. Using a stand mixer with paddle attachment, on medium speed, beat the cream cheese until smooth. About 45 seconds. Hand mixer also works!
6. Add the sugar, mix again until the sugar is well incorporated. (Note: try scraping down the bowl as you go so all the cream cheese chunks are incorporated). Add the sour cream, vanilla, salt, lemon juice and heavy whipping cream. Mix well again. Add the egg, mix on low and mix until the egg is fully incorporated, then stop mixing. We do not want to over-mix at this stage.
7. Pour the cheesecake batter into the pan with Oreo crust. Set to the side.
8. For the strawberry layer, we will work on the strawberry puree first. Add the strawberries, lemon, and water to a small saucepan and cook over low/medium on the stovetop. Cook until strawberries are very tender (about 10 minutes). Set to the side to cool for about 10 minutes.Then transfer the strawberries to a blender or food processor. Blend until smooth. Set to the side.
9. For the strawberry cheesecake layer, add the softened cream cheese to a bowl. Using a stand mixer with paddle attachment, on medium speed, beat the cream cheese until smooth. About 45 seconds. Add the sugar mix again until the sugar is well incorporated. (Note: try scraping down the bowl as you go so all the cream cheese chunks are incorporated). Add the sour cream, vanilla, salt, and strawberry puree. Mix well again. Add the egg, mix on low and mix until the egg is fully incorporated, then stop mixing. We do not want to over-mix this layer either. Gently pour the strawberry cheesecake mixture onto the original cheesecake layer.
10. Place the 8×8 pan into a 9×13 pan. Add about 2 inches of boiling water to the 9×13 pan (this is a water bath and will help keep the cheesecake from cracking as it bakes). Gently place the large pan in the oven and bake for 30-35 minutes. The cheesecake edges should be set and the middle should have a slight jiggle when you gently shake the pan. Please be patient, ovens vary, the cheesecake could take up to 45 minutes, possibly. When the cheesecake is done, turn off the oven and prop the door open with a wooden spoon and let the cheesecake rest for 20-30 minutes (see note below). Then remove the cheesecake (also remove from the water bath) and let it cool completely. Cover and transfer to the fridge for at least 3 hours (overnight preferred).
11. For the strawberry crunch, add the Oreos, and strawberries to a food processor. Pulse to form some rough chunks (about 3-5 seconds). Then pour in butter and sprinkle salt. Pulse until the mixture reaches desired consistency. Set to the side.
12. For the whipped cream, place powdered sugar and cream cheese in a bowl (or stand mixer) with fitted whisk attachment (if you like your whipped cream on the sweeter side, you can add a little more powdered sugar to fit your taste preference). Hand mixer also works! Beat cream cheese and sugar until well incorporated. Slowly pour in cream and vanilla bean or extract. Mix until you see medium peaks forming. Once the medium peaks turn stiff, immediately turn off your mixer. Try to avoid stiff peaks.
13. After the cheesecake has chilled, add the layer of whipped cream, generously sprinkle with the strawberry crunch. From here you should chill for another 1-2 hours but if you are short on time, you can absolutely slice and serve. Note: For a clean slice, run your knife under hot water for 10 seconds, dry and then slice. Store in fridge for up to 3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
