Strawberry Oreo Cheesecake Recipes

OREO STRAWBERRY CHEESECAKE

Steps:

• 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 essence. 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.

STRAWBERRY OREO CHEESECAKE (NO BAKE)

Steps:

• To make the base use a food processor to whizz up the oreo biscuits into crumbs, or bash them with a rolling pin in a bowl
• Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
• For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps
• Add the strawberry flavouring and enough pink food colouring for a baby pink colour (remember you can always add more but can't tke away). Then add the double cream and whisk until it is thick and holds it's shape
• Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
• Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
• Whip up the double cream with the icing sugar and vanilla, and pipe rosettes all around the edge
• Crush up the remaining oreos and sprinkle the crumbs in the centre, then add pink sprinkles if you like
• Serve immediately, store any leftovers in the fridge and eat within 2 days

STRAWBERRY CHEESECAKE WITH AN OREO COOKIE CRUST

Steps:

• Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
• Mix together the crust ingredients and press into 9" springform pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
• In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream. Pour the batter into the springform pan on top of crust.
• Place the springfrom pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. *If your cheesecake pan is not leakproof, cover bottom securely with foil before adding water.*
• Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.
• Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
• Strawberry Glaze
• Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
• In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.
• Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.

STRAWBERRY CHEESECAKE BITES

Steps:

• Line a baking sheet with waxed paper.
• Beat together the cream cheese, confectioners' sugar, and vanilla extract in a bowl until smooth.
• Spoon the mixture into a piping bag fitted with a large round tip.
• With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow.
• Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.
• Place the graham cracker crumbs into a shallow bowl. Dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs.
• Melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
• Dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.

STRAWBERRY OREO CHEESECAKE

Steps:

• Crust: Combine Oreo crumbs, sugar, and butter and press firmly into a lightly greased 9X13 cake pan.
• Bake at 350F for 10 minutes, then let cool before adding filling.
• Filling: Combine strawberry Jell-o and gelatin in a small bowl, and add boiling water - stirring until completely dissolved.
• Set Jell-o mixture in fridge, or fridge freezer for 10-15 minutes, or until just begining to thicken - it should still be liquid at this point (if a skin forms on top, just skim and discard).
• While your Jell-o thickens, in a separate bowl blend cream cheese and powdered sugar until smooth.
• Beat NutriWhip until whipped (peaks form) and fold into cream cheese mixture.
• Blend semi-thickened Jell-o into cream cheese mixture until well blended.
• Stir in sliced strawberries.
• Pour filling onto crust, and chill for four hours, or overnight.
• Top with extra Oreo crumbs if desired.