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.
Jessi
How long should I let the cheesecake cool before refrigerating? Looks so good! Thanks for the amazing recipe!!
Barbara Schieving
Thanks Jessii – you’ll want the cheesecake to be at room temperature before you refrigerate it.
alysha
This looks amazing, Im attempting to make it for my boyfriend since he loves all the ingredients. But how long do I do the water bath for?
Barbara Schieving
Thanks Alysha – the springform pan stays in the water bath the entire time it’s baking. Enjoy!
Heather Grace
Oh my goodness. BEST CHEESECAKE EVER! Literally! Turned out perfectly. Tweaked the vanilla with half vanilla and almond extract. I also sliced the strawberries and made a flower design with a cutout strawberry rose. So delicious. I made this for my mom’s birthday. All gone within an hour. Lucky enough to save a piece for my boyfriend. My family actually requested I make it again for a party next week and then for someone’s birthday in September. Goes without saying how big a hit it was. 🙂 Thanks so much!
Barbara Schieving
Thanks Heather! I’m so glad it was such a big hit. I would love to see your pretty strawberry flower. Next time you make it share a photo with me on Facebook. You’re so welcome!
Kristal
Great cheesecake recipe! My friends loved it!
ty
woooow, best cheesecake ever. I’ve tried dozens and this one came out just as I like them. Thanks for sharing, this is now my go to recipe for cheesecake
thaaaaaanks
Barbara Schieving
Thanks Ty! Glad you loved it.
Catherine
I brought red glaze to boil, cooked and stirred for 20 minutes. Still did not turn clear. Definitely the texture of jam now. What did I do wrong?
Barbara Schieving
Hi Catherine – Perhaps you used 1 tablespoon cornstarch instead of one teaspoon? The thickened part is more important than the clear part of the directions. You don’t want a jam consistency, but a glaze consistency so it will drip over the strawberries and down the sides of the cheesecake as shown in the picture. Once it’s to a glaze consistency, you should stop cooking it. If you’re still in the process of making the cheesecake, you should be able to thin it by adding a little bit of water gradually until it is thin enough to drip. I’m sure it will still taste fabulous.
Jenna
Going into the oven now! Looks so amazing! Happy Valentines day to my hubby and kids! Thanks for te recipe!
Brittany
Hi, Barbara –
This looks delicious and I can’t wait to make it. Wondering how long I’ll need to bake the cheesecake and on what temperature if I prefer not to bake it using the water bath?
Thanks!
Barbara Schieving
Hi Brittany – if you don’t want to bake it in a water bath, still put a pan of water on the rack beneath the cheesecake. You’ll get a prettier, better tasting cheesecake.
Tim
Hi I was wondering if this cheese cake recipe has a good texture for rolling into little balls? I’m going to make cheese cake bites forming the ball around a piece of strawberry, dipped in dark chocolate and rolled in a graham cracker dust. And seems like a really good recipe to use! 🙂
Barbara Schieving
Hi Tim – yes, it would be a great recipe for that. In fact, it’s very similar to the recipe I use for cheesecake pops https://www.barbarabakes.com/2008/04/daring-baker-cheesecake-pops/. Enjoy!
Hannah
Oooh, forgot to say though, it actually took about 2 hours to cook for me! At the end, I turned up the oven temp to 350, and then it finished in about 15 minutes… Maybe my oven is funny! 🙂 But perfect end result!
Hannah
I had never made a cheesecake before, and I just made this for Thanksgiving —- HUGE SUCCESS!! So funny, because I made a bit of a fuss about having to make one! My husband and I usually make 2 or 3 dishes and bring them to someone else’s for Thanksgiving, but this year we had some guests over at our place. I immediately panicked, thinking that I would be expected to make everything, but after a bit I made a menu that was fun, yummy and doable, and I sent it to my husband. He said that one of our guests would really like a cheesecake, and that made me really annoyed! I am a chocoholic, so I said, “Well, it will be a chocolate cheesecake, ok?” but no one wanted chocolate. So, I compromised, with the chocolate crust, and everyone was impressed, including me. Thanks for this amazing recipe and fool-proof instructions!! Couldn’t have done it without you.
Roxy
Hi there! Quick question, can this be split onto 3 mini springform pans?? I don’t have a regular sized oven, so I need to improvise with what I have. Thanks in advance!
Donna
Hi. I used 3 minis and it worked fine. Actually I had some filling left over so I made a thinner full size one and it was perfect!!!!! My family devoured them all!
Rosie
Hi Barbara, I’m holding an event on the 3rd September and I’m making this amazing cheesecake. I did a trial run 2 weeks ago and the cheesecake was not even in the fridge for 3 hrs…..someone ate the lot…it’s that good.
I’ve forgotten how much sugar I used for the cheesecake. You say 1 2/3 cups of sugar…is that one whole cup and 2/3rds of another cup of sugar. .. So it’s a little more then 1 1/2cups of sugar?
Thank you for this amazing recipe x
Barbara Schieving
Hi Rosie – I’m so glad you and that sneaky someone loved the cheesecake. Yes, it’s 1 cup plus 2/3 cup of sugar – a little more than 1 1/2 cups sugar. Thanks for the sweet comment!
yasbel
Made this on sat and was amazing, thank you for sharing this recipe with us.
Barbara Schieving
Thanks! So glad you enjoyed it.
Peter @ Feed Your Soul Too
Such a beautiful dessert. I featured it on my Friday Five – Cheesecake addition over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2014/08/friday-five-cheesecake-addition.html
Roxy
What a delicious recipe! I’m planning on making this in my Temp-tations tarte/quiche dish. Should I spray the pan before adding the crust? Or would you recommend I use the springform pan? I just didn’t want to have to buy one if it’s not necessary. Can’t wait to make it!
Barbara Schieving
Hi Roxy – I wouldn’t make it in a quiche dish, they aren’t generally tall enough. If you have a tall cake pan, you could use that but it would be harder to serve. Enjoy!
roxy
Thanks for the quick response! I’ll just do myself a favor and buy a springform pan. Tha k you for your input!
april
Omg this looks amazing! I love anything with strawberries or oreos!
Veronica
Do you have to drain the thawed strawberries before processing them?
Barbara Schieving
Hi Veronica – no, there is not need to drain the thawed strawberries.
Donna
I have VERY picky cheesecake lovers. This cheesecake was absolutely perfect. From the filling I made 3 mini cakes and one regular size cake. My family likes a dense NY style and it was! I think what I learned from this was letting it sit overnight in the refrigerator. This small step was all the difference in my opinion. Thank you for the inspiration! I did have a problem with a leaking pan, even with tin foil. Any suggestions? It was a Circulon Pan.
Barbara Schieving
Hi Donna – so glad everyone loved it. Fun idea to divide it up. Instead of putting the cheesecakes in the water, try putting a boiler pan on the rack below the cheesecakes and fill it with water. You’ll get the moist oven environment without worrying about leaking.
Lisa Rhynes
I used a crockpot liner (clear plastic bag). This cheese cake was a huge hit. I made it for my daughter birthday. Nothing dry or cracked about it.
Rebeca Taboada
Hi
I have a question. Should I precook the crust before?
Barbara Schieving
You can if you want to, but I didn’t.