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
Cheesecake Factory Oreo Cheesecake, Buttercream Barbie
Mini Almond Joy Cheesecakes, Dessarts
Lemon-Blueberry Mini Cheesecakes, The Little Kitchen
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.
Nutrition
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Abby
Do I just double the recipe if I’m using a 15 in X 11 in springform pan?
Barbara Schieving
I’m sorry I don’t have any experience using a springform pan that size.
Tammy L Rehbein
How long will strawberry glaze last in the fridge?
Barbara Schieving
Hi Tammy – you’ll want to use it within about a week.
linda hess
I forgot to get sour cream, so am substituting greek yogurt. Fingers crossed.
Barbara Schieving
That should work just fine. Enjoy!
Karen
I cooked for the prescribed time and the cheese cake was not cooked at all in the middle and the top was light brown. So threw it in again without the water bath
Barbara Schieving
Hi Karen – different ovens cook all cook a little bit differently, so you did the right thing to put it back in until the middle was set. The water bath should help keep it from browning as quickly, but it’s fine to cook it with or without a water bath. Hope you love the cheesecake.
Adrian
Just wanted to say that I have made this recipe multiple times since first discovering it and it is truly foolproof! Made it last night for my partner’s cheesecake potluck today – hoping they love it!
Barbara Schieving
Thanks for the rave review Adrian! I’m sure it will be a hit.
Cec
Hi there! So excited to try this. Trying to make the filling gluten free— can I omit the flour?
Barbara Schieving
Yes, you can omit the flour and no other changes are necessary. Enjoy!
Tat
Do you bake in a convection (fan) oven or conventional oven.
Thanks!
Barbara Schieving
Hi Tat – all my recipes are created using a conventional oven.
Kyra
The cake came out beautifully. However I found it to be a tad too sweet for my liking. I will probably make this cake again but I will have to cut the sugar a bit. Other than that the cake was delicious
Barbara Schieving
Thanks Kyra – glad you enjoyed it!
Nancy
Hi there,
I made this recipe before and LOVED IT so much, so thank you for that.
I am about to make it again and I was wondering if it would be possible to make this but with the sweet strawberries INSIDE the cheesecake? Like a strawberry swirly goodness and a vanilla Oreo cookie crust.
What would you suggest for going about doing that?
Thank you!
– Nancy
Barbara Schieving
Thanks Nancy! You can swirl some strawberry sauce, I may want it a little thicker, into the cheesecake. Here’s a mini version where I’ve done that https://www.barbarabakes.com/raspberry-curd-mini-cheesecakes/ Have fun!
Vannesa
Hello I was wondering if instead of using sour cream I can use greek yogurt?
Barbara Schieving
Hi Vannesa – yes, Greek yogurt should work well. Enjoy!
Linda
How would you adapt it for the pressure cooker?
Barbara Schieving
Hi Linda – there’s a pressure cooker version in my cookbook page 286 https://amzn.to/2XwFDzT – but basically you divide the recipe in half and pressure cooker it on high for 20 minutes. Here’s my pressure cooker cheesecake tips https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/ Have fun!
Amy Ponce
Can I use 1/3 reduced fat cream cheese? It was all that was available at the store…would I modify anything if I use lower fat?
Barbara Schieving
Hi Amy – I haven’t tried it with reduced-fat cream cheese, but it should work well.
Amy Ponce
turned out perfectly with the reduced fat cream cheese!! ❤️
dkat
this recipe looks amazing and I’m looking forward to trying it. But I’ve made cheesecake before and 4 8oz packs of cheesecake seems excessive. Is this for ONE cheesecake or two?
Barbara Schieving
Thanks! Four packages of cream cheese is very typical for a baked 9-inch cheesecake. Enjoy!
WyoGirl
This recipe is exactly what I am looking for! The only question I have is if there are any changes that need to be made for high altitude?
Barbara Schieving
No need to make any changes for high altitude. Enjoy!
Michelle
So water got in the foil…. is it still eatable!?!
Barbara Schieving
If it was just a little water, it will be fine. Just chill it overnight.
Ally Bader
Can you add chopped Oreos to the cheesecake filling as well? Would it affect the baking time at all?
Barbara Schieving
Hi Ally – you could add Oreos to the filling as well and it shouldn’t affect the bake time much. However, the Oreos would probably lose their crispness and the batter might not be as pretty and white. If you try it, let me know how you like it.
Nicole
Hi! I need to bake this a week in advance. Is this ok to freeze? How would you go about freezing and defrosting?
Thank you!
Barbara Schieving
Hi Nicole – yes, cheesecake freezes very well. I like to freeze it in the springform pan wrapped with plastic wrap. Make sure it’s completely cool before freezing. Just thaw it overnight in the refrigerator and make the sauce the day you’re serving it. Enjoy!