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
Pin It:
Carly
How would I know if my springform is leakproof?
Barbara Schieving
Hi Carly – typically when you buy a pan it will say where or not it’s leakproof. If you’re unsure, add water to the pan and see if it leaks out.
Jenny
Hii.. in your i gredients.. how many cream cheese should be use 4 packs of 8 oz? Is that what you mean? Please reply
Barbara Schieving
Yes four 8 ounce packages for a total of 32 ounces of cream cheese.
Harmony
This recipe has been on my favorite tabs for a year and a half now and every time I make it everyone compliments the cheesecake. I never did it with the strawberries just the Oreo cheesecake but it has been perfect every time.
Barbara Schieving
Thanks Harmony – that’s awesome <3
Leesa
Hi Barbara! I have made this cheesecake numerous times and it’s a huge hit! I have a party on Saturday that I want to make this for but don’t have time to bake it on Friday or Saturday. Do you think it would still be ok to bake it Thursday night? Or would that be too far in advance? I was going to finish the glaze and top with the strawberries Saturday. Thanks!
Barbara Schieving
Thanks Leesa! Yes, I think if you top it on Saturday, it will be fine to bake it on Thursday night.
Angie
Do you salted or unsalted butter in the Oreo crust
Barbara Schieving
Hi Angie – I always use unsalted butter, but it’s not critical.
Maria
I live in the UK and we don’t have block cream cheese can I use the spreadable philadelphia cream cheese instead??
Barbara Schieving
Hi Maria – here’s some information that I found that may help https://www.nigella.com/ask/cream-cheese-for-cheesecake Enjoy!
Zack
Do you think this could be recreated with chessman cookies instead of Oreos? Would you have any recommendations on that?
Barbara Schieving
Hi Zack – I haven’t tried it but it should work fine without any changes. Generally any crisp cookies works fine.
Csilla
Dear Barbara,
“4 8-oz. packages cream cheese, room temperature” means 4*8 oz= 1360.78 gram? It seems to be too much for me?!
Barbara Schieving
I believe it would be 900 grams https://www.philly.com.au/products/philadelphia-cream-cheese-block/
Perdania
Is that really 48oz creamcheese?
Barbara Schieving
It is 4 packages, each package is 8 ounces each in the US, so a total of 32 ounces of cream cheese.
Carol Crisco
Can this recipe be cut in half? I want to make a smaller size.
If so, please provide me with the amounts.
Barbara Schieving
Hi Carol – yes, you can make a 6 or 7 inch cheesecake with half of the ingredients.
Christin
Hi Ms Barabara i made your recipe last week and it turned out GREAT!!!! Do you have any suggestions or recipes on sweet potato cheesecake?
Barbara Schieving
Thanks Christin! So nice to hear you loved it. I have a pressure cooker pumpkin cheesecake which you could double the ingredients and substitute sweet potato for the pumpkin http://www.pressurecookingtoday.com/pumpkin-caramel-pecan-cheesecake/
Harmony Lopez
Made this yesterday and unveiled the beauty this morning. It is so rich and creamy. I didn’t use strawberries but it was still delicious. ❤❤❤
Barbara Schieving
Thanks Harmony!!
Jennifer
Hi Barbara! I am in the process of making your cheesecake, its in the oven as I am leaving you this message. I was wondering if I substituted the strawberries for raspberries , would that turn out good as well? I am making this for a birthday tomorrow and can’t wait to have a slice or two! Thanks for the recipe and beautiful pics!
Barbara Schieving
Thanks Jennifer! You shouldn’t have any problems substituting raspberries. You many need to add more sugar to the sauce just taste it before cooking the glaze. Enjoy!
Savannah
What is being baked for 70-80 minutes??
Is it just the base?
Barbara Schieving
Hi Savannah – no, you pour the batter into the springform pan on top of the crust. I’ve updated the recipe. Enjoy!
Kristin Bolling
Does this slice well? I want to make an oreo cheesecake and this one and I was going to precut it and share with neighbors and friends. I’m wondering if that will mess up the look versus just sharing it uncut.
Barbara Schieving
Hi Kristin – it cuts beautifully, but I would decorate each slice with the berries separately. What a great gift.
Gabster101
Would it work to use fresh strawberries for the glaze instead of frozen?
Barbara Schieving
Sure you can use fresh, just pulse them slowly so they don’t get to foamy.
Christina
Am I suppose to boil water put the crust pie pan in there
Barbara Schieving
Hi Christina – yes, you boil the water and then put it in the larger pan around the springform pan. There’s a good picture in this post http://dish.allrecipes.com/baking-cheesecake-step-by-step/
Allison
Thank you so much for posting this recipe. My boyfriend’s favorite treat is cheesecake, so I make this for him on special occasions. I won’t make any other recipe for fear it won’t be as good!
Made it again today. It turned out perfect!
Barbara Schieving
What a sweet compliment. Thanks Allison! It sounds like the perfect tradition to me.
Bébhinn
Hello! Sorry if this question has been asked before… I’d love to try making this cake for my boyfriend’s birthday this Saturday, but we have plans all day Friday, so the cake will have to be made Thursday night. Should I wait and do the strawberry drizzle on Saturday right before we eat it? Or should I do it Friday morning after the cake has cooled overnight? It seems like it’d get soggy if I did it Friday morning and it sat until Saturday. Any advice would be greatly appreciated! Thanks. 🙂
Barbara Schieving
I think you’re right, it would be best to do it Saturday right before you eat it. Enjoy!
Jesse
Hi, awesome recipe! I was wondering if there could be any use of the cream filling in the Oreos? Is it necessary to remove the filling for the crust? Thank you!
Barbara Schieving
Thanks Jesse! It’s not necessary to remove the filling for the crust. A lot of people use the whole Oreo – I’ve done it myself. It just makes the crust a little sweeter and a little greasier. I’ve never used the filling but I assume you could put it between graham crackers or top a cupcake with it, something like that.