Imagine the classic crunch of Oreo cookies forming a dark, rich base, topped with a velvety layer of creamy cheesecake. Every bite is adorned with the luscious sweetness of fresh strawberries, creating a symphony of flavours that’s both indulgent and refreshing. It’s the perfect dessert for any occasion, whether you’re hosting a big party or enjoying a quiet moment of blissful indulgence.
Ingredients:
For the strawberry sauce:
- 2 cups fresh strawberries, hulled and chopped
- 6 tablespoons white sugar, or to taste
- 1 teaspoon fresh lemon juice
- 1 pinch of salt
- 1 tablespoon water
- 1 teaspoon cornstarch
For the crust:
- 2 1/4 cups crushed Oreo® cookies with the centres removed (about 30 cookies)
- 2 tablespoons firmly packed brown sugar
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 ounce) packages softened cream cheese, room temperature
- 3/4 cup white sugar
- 1 cup heavy cream, room temperature
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon almond extract
- 1 pinch ground nutmeg
- 3 large eggs, room temperature
For the garnish:
- 16 small to medium strawberries, hulled and halved, or to taste
- 4 Oreo® cookies, cut in half
Method:
Combine the strawberries, sugar, lemon juice and a pinch of salt in a saucepan over medium heat.
Cook until the strawberries soften and release their juices.
Mix the water and cornflour in a bowl and add to the saucepan.
Cook until the sauce thickens, then set aside to cool.
Mix together the crushed Oreo cookies, brown sugar and salt.
Stir in the melted butter until well combined.
Press the mixture into the base of a springform pan and chill.
Make the filling:
Cream the cream cheese and sugar until smooth.
Add the cream, lemon juice, vanilla, salt, almond extract and nutmeg and mix well.
Beat in the eggs one at a time.
Pour half of the filling into the crust.
Drizzle with a little strawberry sauce.
Add the rest of the filling, covering the layer of sauce.
Bake in a preheated oven at 175°C (350°F) until set and the edges are golden brown.
Turn off the oven, leave the door ajar and allow the cheesecake to cool inside.
When cooled, garnish with the halved strawberries and Oreo cookie halves.
Serve with the rest of the strawberry sauce.
