Description
Decadent Golden Oreo cheesecake with creamy filling and strawberry crunch topping. Optional fresh strawberry sauce adds extra flavor.
Ingredients
Scale
- 30 Golden Oreo cookies, finely crushed (about 3 cups)
- 6 tablespoons (3 ounces) unsalted butter, melted
- 2 tablespoons granulated sugar
- 32 ounces (4 packages) cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 4 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 box (3.4 ounces) strawberry gelatin
- 1/2 cup boiling water
- 1/2 cup cold water
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup freeze-dried strawberries, crushed
- 1 cup Golden Oreo crumbs (reserved from the crust, or use fresh)
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Crush the Golden Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Melt the butter.
- Combine crushed Oreos, melted butter, and sugar in a bowl. Mix well.
- Press the mixture firmly into the bottom of a 9-inch springform pan, pressing up the sides slightly.
- (Optional) Pre-bake at 350°F (175°C) for 8-10 minutes for a crispier crust. Let cool completely.
- Ensure cream cheese is softened to room temperature.
- Beat cream cheese and sugar until smooth and creamy.
- Stir in vanilla and almond extract (if using).
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream until just combined.
- Pour filling into the prepared crust.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
- Place the wrapped pan in a larger roasting pan.
- Pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
- Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the water bath and let cool completely on a wire rack.
- Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Dissolve strawberry gelatin in boiling water, then stir in cold water.
- Chill the gelatin until partially set (1-2 hours).
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the partially set strawberry gelatin into the whipped cream.
- Gently fold in crushed freeze-dried strawberries and Golden Oreo crumbs.
- Carefully remove the chilled cheesecake from the springform pan.
- Spread the strawberry crunch topping evenly over the top of the cheesecake.
- (Optional) Chill the assembled cheesecake for another 30 minutes to an hour.
- Slice and serve. Garnish with fresh strawberries or strawberry sauce if desired.
- Combine strawberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 10-15 minutes).
- Simmer until the sauce thickens slightly.
- Let cool before serving.
Notes
- Use room temperature ingredients for the cheesecake filling to prevent lumps.
- A water bath is essential for baking a cheesecake to keep it moist and prevent cracking.
- Don’t overmix the cheesecake filling or the strawberry crunch topping.
- Chilling the cheesecake thoroughly is important for it to set properly.
- The almond extract in the cheesecake filling is optional but adds a nice flavor.
- The strawberry sauce can be made ahead of time and stored in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 75 minutes