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Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake Recipe

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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 24 golden Oreo cookies, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 1 cup chopped fresh strawberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 16 oz full-fat cream cheese, softened
  • ⅔ cup granulated sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 12 golden Oreo cookies, finely crushed
  • ¼ cup freeze-dried strawberries, ground into a powder
  • 3 tablespoons unsalted butter, melted

Method
 

  1. Preheat oven to 325°F. Mix 24 crushed Oreos and 5 tablespoons melted butter. Press into a 9-inch springform pan and bake 10 minutes. Cool slightly.
  2. Cook strawberries, 2 tablespoons sugar, cornstarch, and lemon juice over medium heat until thickened, about 5 to 7 minutes. Cool completely.
  3. Beat cream cheese and ⅔ cup sugar until smooth. Add eggs one at a time, mixing just until combined. Mix in sour cream and vanilla on low.
  4. Wrap pan in foil, set in a roasting pan. Pour half the batter in, dollop half the strawberry sauce, add remaining batter and sauce, and swirl with a knife. Add hot water to the roasting pan to come halfway up the sides. Bake 30 minutes.
  5. Mix 12 crushed Oreos, freeze-dried strawberry powder, and 3 tablespoons melted butter. After 30 minutes, sprinkle topping over the cheesecake. Bake another 25 to 35 minutes, until edges are set and center jiggles slightly.
  6. Turn off oven, crack door, and cool inside 1 hour. Remove from water bath, cool completely, and refrigerate at least 4 hours. Run a knife around the edge, release, and slice with a hot knife.

Notes

The cheesecake needs at least 4 hours of chilling, but overnight gives you the cleanest slices and the best texture. You can make the crunch topping a day ahead and keep it in an airtight container; it stays crisp for up to 2 days that way.