Oreo Strawberry Cheesecake

5 from 1 vote

Oreo strawberry cheesecake recipe for a creamy and delicious strawberry filled and topped cheesecake that is baked to perfection on a lovely buttery chocolate Oreo crust. A must-try for strawberry cheesecake lovers!

Prep Time15

Cook Time55

Chilling Time4

Total Time5 10

Course: Dessert

Cuisine: American

Servings: Seven inches round cake

Calories: 2739kcal

Author: Priya Maha

Ingredients

Crust

200 g Oreo cookies with filling
30 g butter melted

Filling

450 g cream cheese at room temperature
150 g granulated sugar
20 g all purpose flour
½ teaspoon vanilla extract
2 eggs
120 g sour cream
⅛ teaspoon salt
75 g strawberry filling

Garnish

Whipped cream
Strawberries

Metric - US Customary

Instructions

Preheat oven to 160°Celsius.
Crush the Oreo cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the melted butter and mix.
Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside.
In a separate bowl, beat cream cheese until smooth for 30 seconds.
Scrape the sides of the bowl, add the sugar, flour, and salt. Beat again for 20 seconds.
Add in both the eggs and vanilla extract. Beat for about 10 seconds until the eggs are well combined. Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
Fold in the sour cream until it is well incorporated into the batter, followed by the strawberry filling.
Pour the batter into the prepared crust and bake in a water bath for 55 minutes at 160 °Celsius. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
Remove from oven and let the cake cool for another 20 minutes before loosening the cake tin and removing the cake out.
Let the cake rest in the refrigerator for at least 4 hours or overnight before serving.
Garnish the cake with a layer of fresh whipped cream and strawberry halves.
Keep leftovers refrigerated.

Notes

Reduce baking temperature

Cheesecakes must be baked in low temperatures. Too high a temperature will result in cracked tops. It can also result in over baked cheesecakes with a rubbery texture.

Place the cake on the lowest rack in your oven

Place the Oreo strawberry cheesecake on the lowest rack in your oven. This will avoid the surface from turning overly brown and help avoid cracks in your cheesecake.

Avoid over beating the cheesecake batter

Over beating will cause too much air to be incorporated into the Oreo strawberry cheesecake batter. You will know your batter has incorporated too much air if you see too many air bubbles in it as you prepare the batter.

You can try to break as many air bubbles as you can as you level your cake top, but it is impossible to break all. The best is to avoid incorporating too much air into the batter by mixing the ingredients only to the extent that they are just combined.

Ensure the interior of your own is moist by placing a water bath

Water baths or bain-marie help keep the interior of your oven moist. A moist oven will help in making sure your cheesecake does not become dry and crack up.

Disable the 'fan' function in your oven

If your oven has a 'fan' function, disable it. This is another reason that can potentially contribute to cracked cheesecakes.

Avoid overbaking the cheesecake by keeping to the baking time

Over baking can not only cause your Oreo strawberry cheesecake to crack, it can also cause the texture to become rubbery.

Ideally, a cheesecake is done when its sides have turned firm to the touch but it's center still wobbly. The cake will continue to cook to perfection as it cools down so it is very important to keep to the baking time as indicated in the recipe.

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