A stunning, delicious cheesecake.

This stunning strawberry cheesecake with Oreo cookie crust is perfect for Memorial Day! — This stunning strawberry cheesecake with Oreo cookie crust is delicious any time of the year.

Just the Recipe | 1 Cheesecake

Ingredients

4 (8 oz) Packages of Cream Cheese, at room temperature

4 Large Eggs + 2 Egg Yolks, at room temperature

1/4 Cup Sour Cream

1/4 Cup Butter, melted

1 2/3 Cups + 2 TBS Granulated Sugar

3 TBS Flour

2 Cups Oreo Cookies (cream center removed), crumbled

1/4 tsp Kosher Salt

1 1/2 tsp Vanilla Extract

1 Quart Fresh Strawberries (smaller is better), washed and hulled

Berry Glaze Topping (Optional)

1 Cup Frozen Strawberries, thawed

2 TBS Granulated Sugar

3 TBS Water

1 Generous tsp Cornstarch

Oven Temperature 325° | 9” Springform Pan & Large Roasting Pan

Steps

Prepare the oven and pan:
- Preheat the oven, positioning the oven rack in the middle.
- Put a large tea kettle or pot of water on the stove to boil for a water bath.
- Cover the bottom of the springform pan securely with a layer or two of foil to keep it leakproof. (Skip if you have a leakproof pan)
Make the crust:
- Mix the Oreo crumbles, melted butter and 2 TBS sugar together well.
- Press into the springform pan. If desired, press the crust up the sides of the pan a bit. This only impacts presentation (photo above shows with crust going up the side a bit). Set aside.
Mix the filling:
- Using a mixer, beat the cream cheese, sugar, flour and salt together on low speed until smooth.
- Add in the 4 whole eggs and the egg yolks one at a time continuing to mix well after adding each, on low speed.
- Mix in the vanilla and sour cream, on low, until well mixed.
- Pour into the pan on top of the crust.
Water Bath & Bake:
- Place the springform pan into the roasting pan, make sure the foil is secure.
- Fill with boiling water until it reaches halfway up the springform pan.
- Bake until the cheesecake is firm and slightly golden on top, about 75-80 minutes.
Cool:
- Remove from the oven and then from the water bath.
- Cool to room temperature.
- Cover with plastic wrap and refrigerate at least 4 hours, ideally overnight.
After the cheesecake has chilled, make the glaze:
- Puree the frozen strawberries in a food processor/blender.
- Pour the puree into a sieve over a small saucepan. Press through the sieve.
- Whisk in the sugar and cornstarch.
- Add the 3 TBS water to the strained puree.
- Turn on the heat and bring to a boil, stirring constantly, until thickened and clear.
- Set aside to cool to room temperature.
Decorate the cheesecake:
- Arrange the strawberries on top of the cooled cheesecake.
- Drizzle the cooled glaze, if using, over the top of the cheesecake.

Cut into wedges with a long, sharp knife to serve.

Keep refrigerate for up to 5 days, if it lasts that long!

Kitchen Acumen Tips:

If you can only get very large strawberries but want to cut small slices of cheesecake, you may want to layer strawberry slices over the top. Large strawberries upended, as I did in the photo above, is stunning but makes slicing small wedges of the cake nearly impossible when the berries are quite large. Cutting the strawberries into disks and spiraling around the top would be just as stunning.
Allergic to strawberries? Swap them out for raspberries, blackberries, or a mixed berry topping. Instead of making a glaze, sprinkle with powdered sugar just before serving for a stunning presentation.
There are mixed answers on if you can buy Oreos without the filling. I don’t find it too tedious to scrape out the filling of a normal “stuff” Oreo. It takes about two rows of cookies to get to the 2 cups of crumbles.