Luscious, creamy New York style cheesecake with a crumbly Oreo cookie crust and topped with fresh strawberries drizzled with a strawberry glaze.
Cheesecake is my son-in-law’s favorite dessert. For his birthday my daughter asked me to help her bake a fantastic cheesecake. We brainstormed ideas and decided since gorgeous, sweet California strawberries are now at the market, to make strawberry cheesecake.
However, we didn’t want just an ordinary strawberry cheesecake, we wanted it to look spectacular. So we paired it with an Oreo cookie crust, left the berries whole, arranged them artfully on top of the cake, then drizzle the berries with a fresh strawberry glaze.
Making Strawberry Cheesecake with an Oreo Cookie Crust
To make an extraordinary cheesecake, we baked it at a lower temperature in a water bath. It takes a little longer to bake that way, but the result was fantastic, super smooth and cream. The cheesecake doesn’t crack, get too brown on top, or dried out on the edges. It’s perfect!
And yes, I did move my coffee table in to my entry way because the light was better for taking pictures.
The Strawberry Cheesecake with an Oreo Cookie Crust was a huge hit. My daughter couldn’t wait to show it to her husband when he got home from work, and my son-in-law was even more pleased.
If you haven’t baked a cheesecake before, give it a try. It isn’t difficult and you get spectacular results. Just be sure and start with cream cheese that is at room temperature. It will be soft and creamy, blend easily with the other ingredients, and you won’t over mix it.
Update: This recipe has become super popular with my readers. I’ve loved seeing pictures of this Strawberry Cheesecake with an Oreo Cookie Crust that readers have made and shared with me on Instagram and Facebook. I’d love to see yours too.
My tips on Pressure Cooking Today on How To Make Perfect Pressure Cooker Cheesecake also apply to oven-baked cheesecake.
- Use room temperature ingredients
- Take the guesswork out of making cheesecake by using an instant-read thermometer. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.
More cheesecake recipes you might like:
Chocolate Caramel Cheesecake Bites, Barbara Bakes
Mini Almond Joy Cheesecakes, Dessarts
White Chocolate Raspberry Cheesecake, Cookie Madness
White Chocolate Snickers Cheesecake, Recipes for Holidays
Strawberry Cheesecake with an Oreo Cookie Crust
Equipment
Ingredients
Crust
- 2 cups Oreo cookies with cream center removed finely ground (2 sleeves)
- ¼ cup butter melted
- 2 tablespoons sugar
Cheesecake Filling
- 4 8- oz. packages cream cheese room temperature
- 1 ⅔ cups sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
- 2 egg yolks
- 1 ½ teaspoons pure vanilla extract
- ¼ cup sour cream
Strawberry Glaze
- 1 cup frozen strawberries thawed
- 3 tablespoon water
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- red food coloring optional
- 1 pint fresh small strawberries washed and hulled
Instructions
- Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
- Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too – baker's choice. Set crust aside.
- In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream. Pour the batter into the springform pan on top of crust.
- Place the springfrom pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. *If your cheesecake pan is not leakproof, cover bottom securely with foil before adding water.*
- Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.
- Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
- Strawberry Glaze
- Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
- In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.
- Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.
Nutrition
Strawberry Cheesecake with an Oreo Cookie Crust
Equipment
Ingredients
Crust
- 2 cups Oreo cookies with cream center removed finely ground (2 sleeves)
- ¼ cup butter melted
- 2 tablespoons sugar
Cheesecake Filling
- 4 8- oz. packages cream cheese room temperature
- 1 ⅔ cups sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
- 2 egg yolks
- 1 ½ teaspoons pure vanilla extract
- ¼ cup sour cream
Strawberry Glaze
- 1 cup frozen strawberries thawed
- 3 tablespoon water
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- red food coloring optional
- 1 pint fresh small strawberries washed and hulled
Instructions
- Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
- Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
- In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream. Pour the batter into the springform pan on top of crust.
- Place the springfrom pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. *If your cheesecake pan is not leakproof, cover bottom securely with foil before adding water.*
- Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.
- Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
- Strawberry Glaze
- Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
- In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.
- Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.
Beatriz
Hey Barbara! I love your recipes, I tried this one and it’s delicious! Everyone loved it! I’m baking it tomorrow for my grandfather’s b-day, but last time I baked it I had a little problem. When I removed the cake from the pan the oreo crust fell apart and I had a hard time fixing it. I greased the pan and everything, I don’t know what happened…
Barbara Schieving
Hi Beatriz – so glad you enjoyed the cheesecake. I’ve never removed a cheesecake from the pan. I’ve just served it from the bottom of the springform pan. If you really must remove it, be sure and firmly press the crumbs in to the pan. Maybe even use a flat bottomed cup to help you press it. You could also chill the crust for an hour and then bake it in a 375º oven for 10 minutes. That should give you an extra firm crust. Be sure and allow enough time to cool the crust before you add the cream cheese mixture.
Happy birthday to your grandfather. Have a wonderful party.
Cody
I have a 10″ cheesecake pan what would I change differently in the recipe since it calls for a 9″ pan?
Barbara Schieving
Hi Cody – This recipe is similar and bakes in a 10″ pan https://www.barbarabakes.com/2008/04/daring-baker-cheesecake-pops/ Your cook time may be different just check it earlier and often and take it out when it’s firm.
Michal
Oh, I was also wondering too if the flour in the body of the cheesecake is absolutely necessary? We have some gluten-free folks so if it’s possible to leave that out it would be ideal…otherwise I’ll have to make another dessert which would be TRAGIC. Thanks again!
Barbara Schieving
I haven’t tried it with this recipe, but yes I think you could make it without the flour. The cheesecake would be a little softer and maybe a little more difficult to cut perfect slices. You could also probably substitute a gluten free cornstarch as well.
Michal
Hi Barbara, just wanted to let you know that I made your cheesecake and it turned out great! I went with no flour and no replacement, and cut it cold so that the pieces would come out as smooth as possible, and it was absolutely delicious! I also baked without the water bath since my springform is old and I don’t trust it to be water-tight, even with the clever aluminum foil trick. Thanks again for the beautiful recipe and helpful feedback 🙂
Barbara Schieving
That’s great! So glad you enjoyed it, and that it worked well without the flour and the water bath.
Michal
Hi there! What a gorgeous cake!! I’m definitely going to give it a try for a party I’m throwing…that said, I wonder if you could tell me how many servings this recipe makes? Thanks! Beautiful blog!
Barbara Schieving
Thanks Michal! It serves 12 – 16 people depending on the size of the slices you serve.
HMarie
Thank you so much for this recipe! My boyfriend’s daughter requested strawberry cheesecake for her birthday and I had stumbled on this recipe just hours before! The only change we made was using golden Oreos instead of the chocolate as she prefers those. I’ve made NY style cheesecake many times but have never done the water bath…must admit, I was quite nervous! But it really does make a huge difference in the outcome and I’ll be using that method from here on out. The boyfriend’s parents came to dinner as well (first time I’ve ever cooked for them) so this made a beautiful and impressive presentation. They raved and raved…and the birthday girl was supremely happy. I can’t thank you enough…and now I’m off to check and see what other amazing recipes you have hidden here!
Barbara Schieving
That’s great! I’m so happy it turned out perfectly for such a special occasion. I’m sure you’ll find lots of other recipes to love too. Thanks!
Umama
I was tempted by the picture to
make the cake for guests coming over. First time I ever baked a cake
from scratch. The steps and detailed and easy to
Follow. Thank you so much for the recipe. It was a hit! It was turned out
just perfect!! The guests even requested to take some home to eat later 🙂
I’ll definitely be making it more often now!
Barbara Schieving
Thanks – that’s great! So glad you and your guests enjoyed the recipe. Cheesecake really does look more complicated than it really is.
Luisa
Thank you so much for this recipe! I followed to a T (which is crazy for me!) and it came out perfectly. I made it for a birthday and it was so perfect. you rock!
Barbara Schieving
Thanks! Your comment brightened my day. You rock too!
rita graça
Could you use S.I. units please?
Barbara Schieving
Hi Rita – sorry I don’t always have the time and am not confident in the accuracy of converting recipes to other units. Maybe one day I’ll be making huge money and be able to hire people to convert recipes for me. 🙂
Sara
Hi! I don’t know what “4 8-oz” means.. Can you help me translating it to grams? Thanks!
Barbara Schieving
According to my Google research 4 packages (8 ounces each), 32 ounces (2 lbs.) total, equals 250 grams per package or 1000 grams total. Enjoy!
sara
HI Barbara! Thank you! I will be making this for my grandmother’s birthday – kisses from portugal*
Nicole
Absolutely gorgeous!
Des @ Life's Ambrosia
Holy. Moly.
Anna
youre recepes reached germany 🙂 we love you’re blog and for our girls evening tomorrow we’ll prepare exactly this cake! amazing! what we don’t get: are there two cups of whole oreos (without cream) or are they already crunched and then make two cups? cause, if they are already crunched we need more of them in a cup.
thanks for the recepe and an answer 🙂
Barbara Schieving
Measure the crumbs after they have the centers removed and have been crunched. If you’re short a little bit, that’s alright. Your crust will be a little thinner. Just adjust the other crust ingredients accordingly. Enjoy!
uka
was cream cheese 4 oz or 8 oz?
Barbara Schieving
8 oz. packages of cream cheese
Sarah @ the magical slow cooker
Your cheesecake looks so amazing! I love desserts that have a wow factor! Thanks for the recipe!
Victoria Turner
I just finished making 2 of these for my awesome neighbours!! BIG hit by all!! Will most definitely do this again!!
Barbara Schieving
Lucky neighbours! So glad they loved the recipe. Thanks for letting me know. I need to make it again soon too.
Stacy | Wicked Good Kitchen
Saw this beauty at Pinterest and just HAD to stop by and tell you how gorgeous your cheesecake is, Barbara! Just stunning…as is your food photography! I’m drooling… xo
sara
This looks INCREDIBLE! I LOVE cheesecake with oreo crust…so so good.
Rebecca
hi! i’m from brasil and i’ve loved this recipe.
when i tried to convert the measures, the amount of cream cheese seemed a little too much. the total are really 32 oz?
if you could answer me I would be grateful.
thank you!
Barbara Schieving
Thanks Rebecca – yes 32 ounces of cream cheese. New York cheesecake is typically tall, firm and dense. Many New York cheesecake recipes use as much as 5 8 oz. packages of cream cheese. This cheesecake is dense, but it’s also creamy and delicious. I hope you’ll give it a try.
Anna and Liz Recipes
wow this is one beautiful cheesecake! And my all time favorite! 🙂
Kim Beaulieu
This is one seriously stunning cheesecake. I’d say I’ll be right over but I’m guessing this is all gone by now.