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.
ryan boddy
Hey I just wanted to say thank you for all the fantastic recipes… I am 13 and I really want to be a chef in albequrque when I am older and I have made the cheesecake mousse cake cups of yours and my friends loved it, now I am making this for my great grandma’s birthday, hope everyone loves it
Melissa
I made this cake for my husband’s birthday last month. It was my first “real” cheesecake, AND my first time using a Springform pan (went out to buy one specifically for the occasion!) It was certainly labor intensive, but a labor of love for sure…everyone RAVED about it, and my husband even said that it was AS good as (if not better than) the cheesecake at a well-known restaurant. SO happy I decided to make this…thank you for the delicious recipe. 🙂
Barbara Schieving
Thanks Melissa! Now you’ll have to put that new pan to good use and make more cheesecakes. So glad everyone loved it.
Autumn
This looks amazing!! Iwill be making 2 for my son’s Mickey mouse party Sunday, Thank you soooo much for sharing! i can’t wait!!
Barbara Schieving
Thanks! Happy Birthday to your little one. Your guests are going to love the cheesecake.
Lori S
I am making this tonight for a party tomorrow. My question is will the strawberries bleed out or make the top of the cheesecake soggy if not finished in one night?
Barbara Schieving
We didn’t finish it in one night either and it was wonderful the next night as well. Enjoy!
Jen Cooper
Ya that was the problem probably. My strainer wasn’t fine enough. Good to know for next time! Thank you again. Best cheesecake ever
Jen Cooper
I made this for Valentine’s day took it to work. Instead of making a whole cheesecakes, I made individual ones and they were AMAZING to say the least. I have always thought I wasn’t a good baker and have tried to make a cheesecake before and it did not turn out well. I was so pleased with this recipe and my coworkers could not stop raving about how good they were. The only thing was that my strawberry glaze was too thick. Any suggestions for next time because I will definitely be making this again! Thank you so much for sharing this awesome recipe!
Barbara Schieving
Thanks Jen! So glad your cheesecakes were a hit at the office. Individual ones sound wonderful. I’m not sure why your glaze was too thick. Did you strain your frozen strawberry puree so that you just used the juices and not the pulp?
Deanna
Will this turn out okay if I half it? I don’t need nearly that much cheesecake for just two of us!
Barbara Schieving
Hi Deanna – yes there shouldn’t be any problem making half and using a 7″ springform pan. Your cook time will be reduced. My guess is 50 minutes, but you’ll want to check it earlier. Also cheesecake generally freezes well.
Andrea
The instructions say sour cream but the recipe calls for cream cheese????
Barbara Schieving
The recipe has both. Mostly cream cheese, 4 packages at the top of the ingredients 🙂
Chelsea
Hi, could you tell me what I could use in place of a springfoam pan? My grandmother gave me one, except she was missing the bottom.
Thanks
Barbara Schieving
Hi Chelsea – you can bake it in almost any kind of pan you like, it’s just harder to serve and a it’s a prettier presentation with a springform pan. Don’t over fill whatever pan you’re using because it will rise some in the oven and the bake time will be different depending on what pan you use. Enjoy!
Audry
Barbara, I just made the cheesecake and I put it in a water bath with aluminum foil all the way up the sides. I used the x-tra large aluminum foil and when I removed the foil I found water in it. Now. I’m worried. It looks fine. Doesn’t look mushy. Have you ever had this happen?
Barbara Schieving
If it looks fine, I wouldn’t worry about it. When I pressure cook cheesecake there’s often water around the outside on the bottom and on top. I just use a paper towel to soak it up and have never had a problem.
anonymous
Can I use raspberries instead of strawberries ?
Barbara Schieving
Yes, you might need a bit more sugar in the sauce. I love raspberries so I think it’s a great idea.
Silvia
This is absolutely gorgeous! The contrast of colors is incredible! Thank you for sharing
Carolina
What a nice recipe! I tried a cheesecake for New Year’s eve but half of it burned 🙁
I removed the burned part but it was a disappointment.
Reading your tips I think the next one will turn up to be a great one! Thanks!
Just one more thing: when the time came, the cheesecake was already burning and it felt like the middle was still raw. Is it right to be raw when you remove from the oven?
Barbara Schieving
Hi Carolina – sounds like the temperature was too high. You may want to check your oven temperature with an oven thermometer to see if it’s cooking too hot. The middle shouldn’t be raw but will be softer than the edges. Good luck! Let me know how it goes.
Heather
does it have to be baked in water? if it doesn’t how long do u bake it?
Barbara Schieving
No you don’t have to bake it in water. The water helps keep the cheesecake from cracking and a little smoother and creamier. If you are worried about water leaking in to your cheesecake you could put a pan of water on the rack underneath. Thanks for the question.
Gina
Hi, once everything is mixed, do you just bake the cheesecake with the crust or without the crust?
Barbara Schieving
Hi Gina – in step 2 you press the crumbs into the springform pan before you even start mixing the cheesecake.
Ashley @CenterCutCook
I don’t know that I’ve ever seen a cheesecake more beautiful! Pinning and sharing this on my Facebook page tomorrow! 🙂
Barbara Schieving
Thanks Ashley!
Danae
I just finished making this for my husband’s birthday tomorrow! It’s cooling in the fridge. I hope it turns out good! This is my first time making cheesecake from scratch. Thanks so much ! 🙂
Barbara Schieving
It tastes even better than it looks. Enjoy! Happy Birthday to you husband.
Adriana
Hello when you say 2 sleeves what does that mean? Sorry im not much of a baker lol
Barbara Schieving
Hi Adriana – I think there are 10 cookies in each sleeve/package/row – depending on how you buy them. So about 20 cookies should make 2 cups of crumbs. Enjoy!
Mick
Made this for my girlfriend yesterday. Only mod I did was put ground semi sweet choclate over the top. Amazing recipe. Thank you.
Barbara Schieving
Thanks! Can’t go wrong with more chocolate. Lucky girl friend.
Veronica
Hi Barbara,
Your Cheesecake looks lovely, will be trying it for my husbands Birthday Party.. I have a one question regards the size of the tin. I would like to make it an a bigger quantity for more guests, if using bigger tin such as 24cm would i have to add more ingredients to your original recipe? if, how much more??
Thank you
Barbara Schieving
Thanks Veronica – 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.