Sour Cream/ Oreo Crust/strawberry Cheesecake Recipe
A delicious cheesecake with sour cream filling, Oreo crust, and strawberry topping.
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Ingredients
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Crust
Method
Instructions
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin. Combine the crushed Oreos with melted butter in a bowl until fully mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
- 2
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese until smooth. Add in the sour cream, sugar, and vanilla extract, and mix until fully combined and creamy. Add the eggs one at a time, mixing gently after each addition until just combined.
- 3
Combine and bake
Pour the cheesecake filling over the cooled Oreo crust, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 4
Chill and prepare topping
After cooling, refrigerate the cheesecake for at least 4 hours or overnight. For the strawberry topping, wash and slice fresh strawberries, and mix them with sugar to taste. Let the strawberries sit for about 30 minutes to release their juices.
- 5
Serve
Once the cheesecake is chilled, remove it from the springform pan. Top with the prepared strawberries before serving. Slice and enjoy your Sour Cream/Oreo Crust Strawberry Cheesecake!
