Description
This Strawberry Shortcake Cheesecake combines a creamy, luscious cheesecake base with a sweet strawberry topping and a crunchy Oreo-strawberry crumble. It features a graham cracker crust baked to perfection, a smooth cream cheese filling, a homemade strawberry sauce, and a decorative crumble, making it an irresistible dessert perfect for gatherings and celebrations.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
Strawberry Sauce
- 2 cups fresh strawberries, diced
- ¼ cup sugar
- 1 tbsp lemon juice
Oreo Crumble
- 1 package (about 36) golden Oreo cookies
- 4 tbsp unsalted butter, melted
- 1 box (3.4 oz) strawberry Jell-O powder
Garnish
- Whipped cream
- Fresh strawberries
Instructions
- Prepare the crust: Combine the graham cracker crumbs with melted butter until well mixed. Press this mixture firmly into the bottom of a greased springform pan to form an even crust. Bake at 325°F (163°C) for 10 minutes. Remove from the oven and set aside to cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract and mix until incorporated. Add the eggs one at a time, beating gently after each addition to keep the mixture smooth. Pour the cheesecake batter evenly over the baked crust.
- Bake the cheesecake: Place the springform pan in the oven and bake at 325°F (163°C) for 50 to 60 minutes, until the center is set but still slightly jiggly. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to firm up.
- Prepare the strawberry sauce: In a saucepan over medium heat, combine the diced fresh strawberries, sugar, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the mixture thickens into a sauce. Remove from heat and allow to cool completely.
- Make the Oreo crumble: Crush the golden Oreo cookies into small pieces and divide them into two equal bowls. In one bowl, mix the Oreos with the strawberry Jell-O powder. In the other, mix the Oreos with the melted butter. Combine both mixtures thoroughly to create a crumbly texture that will coat the cheesecake sides and top.
- Assemble the cheesecake: Spread the cooled strawberry sauce evenly over the chilled cheesecake surface. Then, press the Oreo crumble mixture onto the sides of the cheesecake, coating it completely.
- Garnish and serve: Before serving, decorate the top with whipped cream and fresh strawberries for an attractive presentation. Slice and enjoy your decadent strawberry shortcake cheesecake!
Notes
- Ensure the cream cheese is at room temperature before beating to avoid lumps.
- Baking the crust before adding the filling helps create a firmer base.
- Cooling and chilling the cheesecake thoroughly is essential for clean slices.
- The strawberry sauce can be refrigerated for up to 2 days ahead.
- The Oreo crumble provides both texture and flavor contrast, don’t skip this step.
- Use a springform pan for easier removal of the cheesecake.
- If desired, substitute golden Oreos with regular Oreos for a classic twist.
