Description
magine velvety smooth cheesecake layered with bursts of fresh strawberries and topped with the nostalgic crunch of a strawberry shortcake crumble.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 tbsp granulated sugar
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
For the Strawberry Topping:
- 1 ½ cups fresh strawberries, diced
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Crunch Topping:
- ¾ cup crushed Golden Oreos
- ¼ cup freeze-dried strawberries, crushed
- 2 tbsp melted butter
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (165°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture evenly into a springform pan and bake for 10 minutes. Let it cool. - Make the Cheesecake Layer:
Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla, mixing until fully incorporated. Pour the mixture over the crust and bake for 40–45 minutes or until the center is slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours. - Prepare the Strawberry Topping:
Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until the mixture thickens and cools completely. Spread it over the chilled cheesecake. - Add the Crunch Topping:
Mix crushed Oreos, freeze-dried strawberries, and melted butter until crumbly. Sprinkle generously over the strawberry layer. - Chill and Serve:
Refrigerate for an additional hour to set everything. Slice and serve!