Ingredients
Crust Layer
- 22 Crushed Golden Oreos
- 5 Tbsp Butter (melted)
Cheesecake Body
- 4 packages of Cream Cheese (8 oz each)
- 1 and 2/3 cups Sugar
- 1/4 cup Corn Starch
- 1 Tbsp Pure Vanilla Extract
- 2 Large Eggs
- 3/4 Cup Heavy Cream
- A jar of Smuckers Strawberry Ice Cream Topping
Crumble Topping
- 12 Crushed Golden Oreos (divided into two portions)
- 1 and 1/2 Tsp Butter (softened)
- 3 Tbsp Strawberry Gelatin (from a small package)
Instructions
Start by preheating your oven to a temperature of 350 degrees Fahrenheit.
To avoid the cheesecake from adhering to the pan, line the outside of your pan with aluminium foil and generously coat the interior with butter.
For the crust, mix the crushed Oreos and melted butter until well combined. Press this mixture onto the bottom of your prepared springform pan.
In a large bowl, combine one package of cream cheese, 1/3 cup of sugar, and the cornstarch. Use an electric mixer to blend on a low setting until you achieve a creamy consistency, approximately 3 minutes.
Incorporate the remaining cream cheese. Once blended, increase the mixer’s speed to high and add the rest of the sugar (1 1/3 cups) along with the vanilla extract.
Introduce the eggs one at a time, thoroughly mixing the batter after each addition.
Blend in the heavy cream. It’s important to stop mixing as soon as the filling is fully blended to avoid over-beating.
Spoon half of the cheesecake filling over the Oreo crust. Dollop half of the jar of strawberry topping over the filling, then swirl it gently with a butter knife to create a marble effect.
Repeat this process with the remaining cheesecake filling and strawberry topping.
Bake the cheesecake for about 60 minutes, or until the center only slightly jiggles when the pan is lightly shaken.
For the crumble topping, pulse the Oreo cookies in a food processor until they’re coarsely ground. Combine with the softened butter using a fork or your fingers until it reaches a crumbly texture. Set aside 2 tablespoons of this mixture for later.
Sprinkle the strawberry gelatin over the remaining Oreo crumbs and continue to combine until the crumbs are coated. Add more softened butter as needed to ensure the crumb mixture adheres well.
Strawberry shortcake cheesecake
Ingredients
- Crust Layer
- 22 Crushed Golden Oreos
- 5 Tbsp Butter (melted)
- Cheesecake Body
- 4 packages of Cream Cheese (8 oz each)
- 1 and 2/3 cups Sugar
- 1/4 cup Corn Starch
- 1 Tbsp Pure Vanilla Extract
- 2 Large Eggs
- 3/4 Cup Heavy Cream
- A jar of Smuckers Strawberry Ice Cream Topping
- Crumble Topping
- 12 Crushed Golden Oreos (divided into two portions)
- 1 and 1/2 Tsp Butter (softened)
- 3 Tbsp Strawberry Gelatin (from a small package)
Instructions
Start by preheating your oven to a temperature of 350 degrees Fahrenheit.
To avoid the cheesecake from adhering to the pan, line the outside of your pan with aluminium foil and generously coat the interior with butter.
For the crust, mix the crushed Oreos and melted butter until well combined. Press this mixture onto the bottom of your prepared springform pan.
In a large bowl, combine one package of cream cheese, 1/3 cup of sugar, and the cornstarch. Use an electric mixer to blend on a low setting until you achieve a creamy consistency, approximately 3 minutes.
Incorporate the remaining cream cheese. Once blended, increase the mixer’s speed to high and add the rest of the sugar (1 1/3 cups) along with the vanilla extract.
Introduce the eggs one at a time, thoroughly mixing the batter after each addition.
Blend in the heavy cream. It’s important to stop mixing as soon as the filling is fully blended to avoid over-beating.
Spoon half of the cheesecake filling over the Oreo crust. Dollop half of the jar of strawberry topping over the filling, then swirl it gently with a butter knife to create a marble effect.
Repeat this process with the remaining cheesecake filling and strawberry topping.
Bake the cheesecake for about 60 minutes, or until the center only slightly jiggles when the pan is lightly shaken.
For the crumble topping, pulse the Oreo cookies in a food processor until they’re coarsely ground. Combine with the softened butter using a fork or your fingers until it reaches a crumbly texture. Set aside 2 tablespoons of this mixture for later.
Sprinkle the strawberry gelatin over the remaining Oreo crumbs and continue to combine until the crumbs are coated. Add more softened butter as needed to ensure the crumb mixture adheres well.
