Strawberry Crunch Cheesecake
A stunning strawberry cheesecake layered over a golden Oreo crust and finished with a bright, crispy freeze-dried strawberry topping
Ingredients
- 2 cups crushed golden Oreos
- ¼ cup melted unsalted butter
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 2 cups diced strawberries
- 1 tbsp cornstarch
- ½ cup powdered sugar
- 1 cup crushed freeze-dried strawberries
Instructions
- Preheat oven to 325°F (165°C).
- Combine crushed Oreos and melted butter; press into springform pan.
- Beat cream cheese and sugar until smooth; mix in vanilla.
- Add eggs one at a time on low speed.
- Fold in sour cream and heavy cream.
- Toss strawberries with cornstarch and fold into batter.
- Pour filling over crust and smooth top.
- Bake 55–65 minutes; turn oven off and let cool with door ajar for 1 hour.
- Let cool at room temp, then chill for 4+ hours.
- Before serving, mix powdered sugar and freeze-dried strawberries; sprinkle on top.
Notes
- For a firmer crust, bake it for 10 minutes before adding filling.
- All dairy should be at room temperature.
- Substitute graham crackers for Oreos if desired.
- Top with extra whipped cream or sliced berries for serving.