Prepare to embark on a culinary journey that will transform your dessert game forever! This isn't just any cheesecake - it's a decadent Strawberry Cheesecake with an irresistible Oreo Cookie Crust that will make your taste buds dance with pure delight. Imagine a creamy, velvety cheesecake swirled with fresh strawberry puree, sitting atop a crunchy, chocolate cookie base that melts in your mouth. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry puree
Instructions
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan by lightly greasing the sides.
- In a medium bowl, combine Oreo cookie crumbs with melted butter, mixing until the crumbs are completely moistened and can hold together when pressed.
- Press the Oreo cookie crumb mixture firmly into the bottom of the springform pan, creating an even, compact crust. Use the back of a spoon or a flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add granulated sugar to the cream cheese, continuing to mix until the mixture is well combined and slightly fluffy.
- Add vanilla extract and mix thoroughly.
- Add eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix.
- Gently fold in half of the sliced strawberries into the cheesecake batter.
- Pour the cheesecake batter over the prepared Oreo cookie crust, spreading it evenly.
- Drizzle strawberry puree over the top of the cheesecake batter and use a knife to create a marbled effect.
- Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, garnish the top with remaining fresh strawberry slices.
- Carefully remove the springform pan sides, slice, and serve chilled.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free batter.
- Don't overmix the eggs - this can cause your cheesecake to crack or become dense.
- Use a water bath or place a pan of water on the lower oven rack to create humidity and prevent cracking.
- Let the cheesecake cool slowly in the oven with the door cracked to minimize surface cracks.
- Chill the cheesecake for at least 4 hours, preferably overnight, for the best texture and flavor.
- Use a hot, clean knife when slicing to get perfect, clean pieces.
- For extra decoration, reserve some fresh strawberry slices for garnishing just before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 38g
Protein: 8g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 110mg
