Oreo Strawberry Cheesecake
Indulge in this dreamy fusion of crushed Oreos and fresh strawberries nestled in a velvety cheesecake, crowned with a berry swirl!
Ingredients
For the Crust
- 24 Oreo cookies
- 4 tablespoons unsalted butter melted
- Pinch of salt
For the Filling
- 24 oz 3 blocks cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1/4 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 8 Oreo cookies roughly chopped
- 1/4 teaspoon salt
For the Strawberry Swirl
- 2 cups fresh strawberries hulled
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For Garnish
- 6-8 fresh strawberries
- Whipped cream
- 4 Oreo cookies crushed
- Fresh mint leaves optional
Instructions
Prepare the Crust
- Preheat oven to 325°F (165°C)
- Process Oreos in food processor until finely ground
- Mix with melted butter and salt
- Press into 9-inch springform pan
- Bake for 10 minutes
- Cool completely
Make the Filling
- Beat cream cheese until smooth (2-3 minutes)
- Add sugar gradually, continue beating until fluffy
- Add eggs one at a time, mixing on low speed
- Fold in sour cream and vanilla
- Gently stir in chopped Oreos
Prepare Strawberry Swirl
- Blend strawberries until smooth
- Strain through fine-mesh sieve
- Stir in sugar and lemon juice
- Simmer in saucepan until reduced by half
- Cool completely
Assembly and Baking
- Pour half cheesecake batter over crust
- Dollop half strawberry sauce
- Add remaining batter
- Top with remaining sauce
- Swirl with knife for marble effect
- Place in water bath
- Bake 1 hour 15 minutes or until edges are set but center jiggles slightly
- Cool in oven 1 hour with door cracked
- Refrigerate 4 hours or overnight
Notes
- Ensure all ingredients are at room temperature
- Don't overmix after adding eggs
- Use water bath to prevent cracking
- Cool gradually to prevent sinking
- Store in refrigerator up to 5 days