I am obsessed with anything cheesecake related, whether it's your traditional baked cheesecake layered on a golden crust or a more flavorful version that is not as fancy. I decided to create a fun version of a cheesecake by using golden Oreo's as the crust and making a thinner cheesecake layer that I then topped with a fresh strawberry syrup. I made this in a glass baking dish so that i could serve this dessert into cheesecake bars fit for everyone to try! This dessert is served chilled with crushed Oreo's and fresh strawberries for the perfect final touch!
For best results, chill the dessert in the fridge for at least three hours to ensure that all the layers mold together for a solidified cheesecake bar.
Mix it up! Add blueberries, raspberries, or blackberries to the syrup for a berries and cream flavor!
With all of these summer events, the best thing for dessert is something cold and sweet that everyone will enjoy! The crunchy, yet buttery golden Oreo crust was a perfect base for the smooth and creamy cheesecake. The fresh strawberry syrup when drizzled on the to cheesecake was just right. I let this sit in the fridge for 3-5 hours to make sure that all the flavors had settled and solidified before serving it to my family.
This dessert is so light that people were eagerly going for seconds! There was hardly any left by the time I got around to eating some, but I didn't mind because everyone loved it so much! Although this dessert has a lot of downtime when it comes to chilling or baking in the oven, it's worth the extra time for everyone to enjoy a slice of heaven!
Prep Time: 25 minutes Serves: 10 People Cook Time: 35 minutes
Chill Time: 3-4 hours
Total Time: 4 hours
INGREDIENTS:
For the Crust:
1 Package Golden Oreo's
6 Tbsp. Unsalted Butter, melted
For the Cheesecake Layer:
16 oz. Cream Cheese
1 cup Sour Cream
2/3 cup White Sugar
1 tsp. Vanilla Extract
2 Eggs
4 Tbsp. Flour
For the Strawberry Syrup:
2 cups Strawberries, chopped
2 Tbsp. Sugar
2 Tbsp. Lukewarm Water
1 Tbsp. Lemon Juice
1 tsp. Cornstarch
For the Toppings:
10 Golden Oreo's, crushed
4-5 Strawberries, sliced
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit.
In the food processor, place the packet of Oreo's. Pulse the cookies until they have formed into fine crumbs that look like sand. Add in the melted butter, and continue to pulse the cookie crumbs and butter together until you have what looks like wet sand.
Press the crumbs into a 9x13 glass baking dish. Be sure to cover the entire base of the glass, pressing the crust into the corners and edges using the back of a cup or a flat spatula.
Bake for 5-7 minutes in the oven, just until the cookies turn a slight golden color. Cool the crust on a cooling rack while you prepare the other steps.
In a medium saucepan, add the strawberries, sugar, and water and mix the ingredients together. Cook the ingredients on medium-high until the strawberries and water come to a boil. Continue to let the strawberries boil for another 5-6 minutes until they are softened.
In a separate small plate, mix the lemon juice and cornstarch together. Add this paste to the boiled strawberries and continue to stir all the ingredients on low until the sauce thickens. Once the sauce is ready, add it to a food processor and blend it into a fine puree, about 10 seconds. Add the ready syrup into a bowl and set aside.
Place the cream cheese, sour cream, sugar, vanilla, eggs, and flour into the food processor. Blend all the ingredients together for 3-4 minutes until everything is combined and you have a smooth and creamy texture.
Pour the cheesecake filling on top of the cooled crust. Pour the strawberry sauce over the cheesecake filling and use a toothpick to swirl the two together. Bake it in the oven for 35 minutes. It should be ready to come out when the sides are a bit stiff but the middle slightly jiggles when gently shaken.
Allow the cheesecake to cool for 10-15 minutes on a cooling rack. Top the cheesecake with crushed Oreo's and freshly sliced strawberries. Chill the cheesecake for at least 3 hours before serving it.
Enjoy!
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