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Strawberry Crunch Cheesecake: The Ultimate Dessert Recipe

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Decadent Golden Oreo cheesecake with creamy filling and homemade strawberry crunch topping. Optional strawberry swirl.

Ingredients

Scale
  • 24 Golden Oreo cookies, finely crushed
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • 32 ounces (4 packages) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, but highly recommended!)
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 box (3.4 ounces) strawberry gelatin
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, cold and cubed
  • 1/4 cup freeze-dried strawberries, crushed into a powder
  • 1 cup fresh strawberries, hulled and pureed
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Golden Oreo Crust:
    • Crush the Golden Oreo cookies finely in a food processor or zip-top bag.
    • Combine crushed Oreos with melted butter in a bowl until evenly moistened.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Pre-bake the crust at 350°F (175°C) for 8-10 minutes.
    • Cool the crust completely.
  2. Make the Cheesecake Filling:
    • Beat softened cream cheese until smooth and creamy.
    • Gradually add granulated sugar, beating until well combined.
    • Add vanilla extract and almond extract (if using), mixing until just combined.
    • Incorporate eggs one at a time, beating after each addition until just combined.
    • Stir in heavy cream until the batter is smooth and creamy.
  3. Create the Strawberry Swirl (Optional):
    • Combine hulled and pureed strawberries, granulated sugar, and lemon juice in a saucepan.
    • Simmer over medium heat, stirring occasionally, until slightly thickened (5-7 minutes).
    • Cool the swirl slightly.
  4. Assemble and Bake the Cheesecake:
    • Pour cheesecake filling into the cooled Golden Oreo crust, spreading evenly.
    • If using strawberry swirl, dollop spoonfuls over the filling and gently swirl with a knife or skewer.
    • Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
    • Place the wrapped pan in a larger roasting pan and add hot water halfway up the sides.
    • Bake at 325°F (160°C) for 70-80 minutes, until the edges are set but the center still has a slight jiggle.
    • Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
    • Remove from the water bath and cool completely on a wire rack.
    • Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  5. Make the Strawberry Crunch Topping:
    • Dissolve strawberry gelatin in boiling water, then add cold water and stir. Set aside to cool slightly.
    • Whisk together flour, sugar, and crushed freeze-dried strawberries in a bowl.
    • Cut in cold, cubed butter until the mixture resembles coarse crumbs.
    • Pour the slightly cooled gelatin mixture over the crumb mixture and stir until just combined.
    • Spread the mixture evenly on a parchment-lined baking sheet.
    • Bake at 350°F (175°C) for 10-12 minutes, until golden brown and crispy.
    • Cool completely on the baking sheet, then break into small crumbles.
  6. Assemble the Strawberry Crunch Cheesecake:
    • Carefully remove the chilled cheesecake from the springform pan.
    • Sprinkle the cooled strawberry crunch topping generously over the top.
    • Slice and serve immediately. Store leftovers in the refrigerator for up to 3 days.

Notes

  • Softening the cream cheese is crucial for a smooth, lump-free cheesecake.
  • Avoid overmixing the batter to prevent cracks during baking.
  • The almond extract enhances the flavor of the cheesecake filling.
  • A water bath helps to create a moist and even baking environment, preventing cracking.
  • Cooling the cheesecake slowly in the oven and then in the refrigerator is essential for setting and flavor development.
  • Freeze-dried strawberries add a concentrated strawberry flavor and a beautiful pink color to the topping.

Find it online: https://anasrecipes.com/strawberry-crunch-cheesecake-2/