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.
Rida
Thanks for the recipe, I tried it and i got a lot of compliments.
But I have one question : how did you do to make the edges so smooth and flawless ? Mine was stuck a bit in the sprinform pan.
Barbara Schieving
Hi Rida – so glad it was a hit! You can spray your springform pan with non-stick cooking spray, that helps. Also, I put a link to a straight icing spatula in the post above. If any of the cheesecake hasn’t pulled away from the edges, I use the spatula to loosen it from the edge. Also, if you need to smooth your edges or top a little bit, you can put the spatula under hot running water and lightly run it across the edge to smooth it out.
Kelsey
It doesn’t say in the post how long to cook the crust for
Barbara Schieving
Hi Kelsey – no need to bake the crust before hand unless you prefer an extra firm crust.
Gina Dalrymple
This looks fantastic. I can’t wait to see it adapted for pressure cookers. It would be a lovely cheesecake for Mothers Day.
Barbara Schieving
Thanks Gina! It would be perfect for Mother’s Day 🙂
Mel
Yum! Have you developed instructions for this cheesecake for the Instant Pot yet? Thanks!
Barbara Schieving
Not yet – but it is on my to-do list for sure. Thanks Mel!
Amelia
I try to make this now,thank yoy for sharing the recipe..i add Oreo on cheesecake,,
Vikki Baker
I apologize for not proof reading my comment before I posted it. I need to make 10 jars. And thank you for any ideas that will help me is what I was trying to say. Lol
ViKai Baker
I know this is an older post, but I was wondering get how many mini cheesecakes in small jars I could get out of this recipe. I need to ma,email 10 for a girls night I’m having. Thank you if you have any idea for that will he.played me! ?
(4 oz. Or 8 oz. Jars)
Barbara Schieving
Based on this recipe http://whatsgabycooking.com/mini-mason-jar-strawberry-cheesecakes/ It looks like it will make 12 jars. What a fun dessert for a girls night.
Cathrine Waage
Hi Barbara,
I make this for every birthday in the family, whether they want me to or not 😉 It’s the best cheesecake I’ve ever tasted! Thank you for sharing the recipe. I’m going to make it again for my birthday on Thursday, and I wonder; is this best served the same day, or can I make it the day before? I should know, since I’ve made it numerous times the last year, but there’s never anything left for the next day…. 🙂
Best wishes from Cathrine (Tromso, Norway)
Barbara Schieving
Thanks Catherine! What a sweet comment. That sounds like a perfect tradition to me. Some say cheesecake is even better the next day, so you can definitely make it the day before. Cheesecake also freezes very well so if you needed to you could make it a few weeks ahead and freeze it. I think after two days the crust suffers, so freeze it if you need to make it several days in advance. Happy Birthday!
Cathrine Waage
Thank you! 🙂 And thank you for answering 🙂
Natalie
Ah-mazing! I made this for my husband’s birthday. He absolutely loved it! I added a little bit of lemon juice to the cheesecake batter (maybe a teaspoon). The top cracked but we didn’t care. The strawberries covered it, and it tasted delicious!
Barbara Schieving
Thanks Natalie! So glad it was a big hit. That’s my kind of birthday cake too.
ashley
Not sure what happened with my previous comment. I was attempting to include a photo of the finished product. lol
Barbara Schieving
WordPress doesn’t allow you to upload a picture to my site, but you can share it on Barbara Bakes Facebook page, and I’d love to see it. Thanks!
ashley
I just made this last night.. I’m not sure what I did wrong but the top cracked a bit on one side. I did put a pan of water under the spring form pan like you had suggested to others. Maybe I put it in the fridge too soon? At any rate, this was my first time baking a cheesecake so I’m not too disappointed with my skills. lol It doesn’t look at pretty as yours but I hope it tastes just as good tonight! 🙂
Barbara Schieving
Hi Ashley – a crack on one side won’t affect the taste. I’m sure it will still taste delicious and sounds like it turned out great for your first try. Sometimes over mixing will cause problems. Be sure your ingredients are all at room temperature. Hope you enjoyed it!
ashley
Thanks! It tasted amazing! Very smooth and creamy. I was worried because of the cracks on one side, but didn’t seem dry at all. 🙂 Yay! I will post a picture to your Fb page so you can check it out too. 🙂 Thanks for the awesome recipe!
Crystal
Hi!! Making this now for a dinner we are going to tomorrow. So excited, looks so good and I love cheesecake. One question, can I use fresh strawberries for the glaze instead of frozen?
Barbara Schieving
Hi Crystal – I prefer frozen because they breakdown easier and don’t get as foamy when you blend them, but you can also use fresh strawberries. Enjoy!
Susan
Hi, Barbara–
Could this be cooked in an electric pressure cooker? You already mentioned you could halve the recipe for a 7″ springform pan. If it could, how would you cook it? Thank you!!
Barbara Schieving
Hi Susan – pressure cooked cheesecake is fabulous. You can use this recipe from my pressure cooking site and just change out the toppings and crust. http://www.pressurecookingtoday.com/pressure-cooker-samoa-cheesecake/ Enjoy!
heather
If my glaze never went clear, what did I do wrong? 🙁 its a frosty pink color…no food coloring
Barbara Schieving
Hi Heather – My guess is you didn’t cook it long enough so the cornstarch didn’t have time to thicken and gel.
heather
Never mind. Never read recipes when your a mom to a newborn. In my sleep deprived state, I read 1T cornstarch, not one step
Saxpn
Loved this!! We will definitely be making this again but witb raspberries abd also making a smaller one as this was huge for two ppl. It lasted us a whole week.
Barbara Schieving
Thanks for letting me know you loved it. It would be fabulous with raspberries too.
Mariana
Love it!!! Big fan of cheesecakes, this recipe is awesome thank you for sharing, I would do it again just different topping 🙂
Mariana
Delicious cheesecake!!! I made it for my girl end of the year awards and she love it, very easy to make and the taste is….. Better then Cheesecake Factory thank you for sharing the recipe….
Barbara Schieving
Thanks Mariana for taking the time to let me know it was a hit. Congratulations to your daughter.
Nayeli
this looks delicious!! What if I don’t want to put it in a water bath, how much time should I leave it in the oven?
Barbara Schieving
Thanks! If you don’t want to put it in a water bath, you can put a broiler pan of water on the rack underneath the cheesecake. Your time will be the same. Enjoy!
Maureen | Orgasmic Chef
That last photo is stunning! I’m glad you moved to the entryway for that one. 🙂 What a lovely cheesecake.
Barbara Schieving
Thanks Maureen! Sometimes a girl’s gotta do what a girl’s gotta do 🙂
Cake My Day
Oh my God! This seems the best Cheesecake in the whole world! I cant wait to have bake it and have it. Thank you for sharing this tempting recipe.