Description
This Strawberry Crunch Cheesecake is a luscious and irresistible dessert featuring a creamy layered cheesecake with a delightful strawberry swirl and a crunchy topping made from freeze-dried strawberries and crushed Golden Oreos. Perfectly balanced with a sweet and tangy flavor, it’s a showstopper for any occasion.
Ingredients
Scale
Crust
- 2 cups crushed Golden Oreos (or vanilla sandwich cookies)
- 1/4 cup unsalted butter, melted
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 puree
- Red or pink gel food coloring (optional)
Topping
- 1 1/2 cups freeze-dried strawberries
- 1 1/2 cups crushed Golden Oreos
- 2 tablespoons unsalted butter, melted
Garnish (Optional)
- Fresh strawberries
- Whipped cream
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine 2 cups crushed Golden Oreos with 1/4 cup melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing thoroughly. Add the eggs one at a time, beating on low speed just until combined to avoid overmixing. Divide the batter evenly into two bowls.
- Add strawberry puree: Stir the strawberry puree and a drop of gel food coloring (if using) into one half of the batter, creating a vibrant strawberry mixture.
- Assemble layers: Pour the plain batter evenly over the cooled crust. Then gently spoon the strawberry batter on top. Use a knife to lightly swirl the two layers together if desired, or leave as distinct layers for a marbled effect.
- Bake the cheesecake in a water bath: Place the springform pan in a water bath and bake at 325°F for 55 to 65 minutes, until the edges are set and the center still slightly jiggles when gently shaken. Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool gradually and prevent cracking.
- Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or preferably overnight for the best texture and flavor development.
- Prepare the crunchy topping: In a food processor, pulse together freeze-dried strawberries and 1 1/2 cups crushed Golden Oreos until coarse crumbs form. Stir in 2 tablespoons melted butter until combined to create the crunchy topping.
- Add topping and garnish: Once the cheesecake is well chilled, sprinkle the crunchy topping generously over the entire surface. Garnish with fresh strawberries and whipped cream before serving, if desired.
Notes
- Allow all ingredients, especially cream cheese and eggs, to come to room temperature for a smoother cheesecake batter.
- The strawberry crunch topping can be prepared a day ahead and stored in an airtight container to maintain its crunch.
- For a sweeter and simpler alternative, substitute the fresh strawberry puree with strawberry jam swirl.
