Description
This Strawberry Swirl Cheesecake features a creamy filling swirled with fresh strawberries atop a crunchy Oreo crust. It’s a delightful dessert that brings a burst of summer flavors to any gathering.
Ingredients
Scale
- For the Oreo Crust:
- 24 Oreo cookies (regular or double-stuffed)
- 5 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- For the Strawberry Swirl:
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking. This step is crucial for even cooking. While the oven heats, you can prepare the crust.
- In a food processor, crush 24 Oreo cookies into fine crumbs. Combine the crumbs with 5 tablespoons of melted unsalted butter in a mixing bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool slightly.
- In a small saucepan over medium heat, combine 1 cup of hulled and sliced fresh strawberries, 1/4 cup granulated sugar, and 1 tablespoon of lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Remove from heat and let cool.
- In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of granulated sugar and 1 teaspoon of vanilla extract until smooth and creamy, about 2-3 minutes. Be sure to scrape down the sides to ensure even mixing.
- Add 3 large eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This will help create a smooth batter.
- Add 1 cup of sour cream, 1/4 cup of all-purpose flour, and 1 tablespoon of lemon juice to the cream cheese mixture. Mix until just combined, being careful not to overmix.
- Pour half of the cheesecake filling over the cooled Oreo crust. Drizzle half of the strawberry mixture over the filling, and use a knife or toothpick to swirl it in. Repeat with the remaining filling and strawberry mixture. This creates a beautiful marbled effect.
- Bake in the preheated oven for 55-65 minutes or until the edges are set but the center still has a slight jiggle. The edges should look firm and lightly golden.
- Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour to prevent cracking. After that, refrigerate for at least 4 hours or overnight for best results.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing to achieve a smooth, lump-free filling. Avoid overbaking to prevent cracks in the cheesecake.