Strawberry Oreo Cheesecake Recipe

[Kento Nanami]

Hey everyone! I just tried this Strawberry Oreo Cheesecake recipe yesterday morning, and oh boy, it was a total hit! The creamy cheesecake with a hint of Oreo crunch, combined with that sweet strawberry sauce, was out of this world. Trust me, if you’re a fan of cheesecakes and Oreos, you’re gonna love this!

Ingredients:
Strawberry Sauce:

• 2 cups fresh strawberries, hulled and chopped
• 6 tablespoons white sugar (or to taste)
• 1 teaspoon fresh lemon juice
• 1 pinch salt
• 1 tablespoon water
• 1 teaspoon cornstarch

Crust:

• 2 1/4 cups crushed Oreo® cookies (about 30 cookies, centers removed)
• 2 tablespoons firmly packed brown sugar
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, melted

Garnish:

• 16 small to medium strawberries, hulled and halved (or as needed)
• 4 Oreo® cookies, cut in half

Cheesecake Filling:

• 3 (8 ounce) packages cream cheese, at room temperature
• 3/4 cup white sugar
• 1 cup heavy cream, at room temperature
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon almond extract
• 1 pinch ground nutmeg
• 3 large eggs, at room temperature

Directions:

1. Make the Strawberry Sauce: In a small saucepan over medium-low heat, combine strawberries, sugar, lemon juice, and salt. Cook, stirring often, until the strawberries are soft and juicy, about 10 minutes. Mash the strawberries with a potato masher. Mix water and cornstarch in a small bowl, then stir into the strawberries. Cook for another 1-2 minutes until the sauce thickens. Pour through a fine mesh sieve to remove pulp and let the sauce cool in the fridge.
2. Prepare the Crust: Preheat your oven to 350°F (175°C) and lightly grease the bottom of a 9-inch springform pan. Mix the crushed Oreo cookies, brown sugar, and salt. Stir in the melted butter until well combined. Press the mixture evenly into the bottom and up the sides of the pan. Place the pan on a rimmed baking sheet and bake for 15 minutes. Let it cool for 10 minutes.
3. Make the Cheesecake Filling: Beat the cream cheese and sugar until smooth. Add the heavy cream, lemon juice, vanilla extract, salt, almond extract, and nutmeg. Mix until smooth. Beat in the eggs one at a time until just combined.
4. Assemble and Bake: Pour half of the filling into the crust. Drizzle 6 tablespoons of the cooled strawberry sauce over it. Add the remaining filling, covering the sauce. Save the extra strawberry sauce for later. Bake for 45-50 minutes, until the top is set and edges are golden. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
5. Cool and Serve: Transfer the cheesecake to a wire rack. Run a knife around the edges to loosen, and let it cool to room temperature. Cover and chill in the fridge for at least 8 hours.

When you're ready to serve, toss the halved strawberries in the reserved strawberry sauce. Remove the cheesecake from the pan, place it on a serving platter, and top with the strawberries and extra sauce. Garnish with halved Oreos if you like. Enjoy this decadent treat—it's totally worth the wait! ​