This cheesecake is quite a variant compared to my earlier 2 cheesecakes – firstly, I baked this cake on an Oreo cookie crust (while the other 2 were baked on Digestive cookie crusts). Secondly, I have added fresh strawberry filling into the cheesecake batter so you will find lovely pink specks of pureed strawberry in the cheesecake that gives the cheesecake all the delicious goodness of fresh strawberries while the other 2 cheesecakes were made with classic cream cheese filling without any additional ingredients.
This strawberry cheesecake recipe follows the New York cheesecake closely. In fact, it was adapted from the New York cheesecake recipe for a strawberry cheesecake.
This is a very easy cake to make, and one that is deliciously creamy and full of fresh strawberry flavor. I choose to top the cake with a simple layer of fresh whipped cream and fresh halved strawberries to complete the cake. I must say, the combination of the chocolate crust and the creamy strawberry cheese filling is absolutely divine.
How to Make Baked Oreo Strawberry Cheesecake
These are the ingredients in my baked strawberry cheesecake with Oreo crust:
- Oreo cookies (with filling)
- Butter (melted)
- Cream cheese (at room temperature)
- Castor sugar
- Plain flour
- Vanilla essence
- Sour cream
- Strawberry filling
- Whipped cream
And here is how to put the baked strawberry cheescake together:
- First and foremost, prepare the strawberry filling. You can make your own strawberry filling and this can be made at least 2 weeks in advance and refrigerated. Follow my strawberry filling recipe here but puree the strawberries instead of chopping them for a smoother filling. This filling will be added to the strawberry cheesecake batter before baking and for easy cutting of the cake (chunky fruit pieces will make it harder to cut smooth slices of the cake) it is best to puree the fruits before cooking them into the filling.
- Next is the crust. I chose to use chocolate Oreo cookie crust for this baked strawberry cheesecake. Crush the Oreo cookies along with their filling into fine crumbs. And then add melted butter to it and press down firmly into the bottom of your prepared spring form tin with the back of a spoon or the back of a drinking glass. Lining your cake tin with parchment will make it so much easier to transfer the cake onto a serving plate. Set the prepared crust aside.
- Next, make the strawberry cheesecake batter. Start by creaming the cream cheese (at room temperature) for about 30 seconds.
- Scrap the sides of the bowl, add the flour, sugar and salt and beat again for another 20 seconds.
- Next to go into the batter are the eggs and vanilla essence. Add both the eggs at once. Beat for about 10 seconds, scrap the sides of the bowl and beat again for another 10 seconds. Beat longer if the batter is not smooth but be careful to not over beat as over beating at this stage will incorporate too much air into the batter, causing your cheesecake to have a bubbly surface after baking.
- Scrap the bowl again and fold in the sour cream until it is all well combined.
- Finally, fold the strawberry filling into the batter. Mix well.
- Pour the batter into the prepared Oreo crust and bake the cheesecake in a water bath at 160 degrees Celsius for 55 minutes.
- For the water bath, you can either wrap the sides of your cake tin with foil and place it in a baking dish filled with water, or you can put your cake tin into a slightly larger cake tin and place both the tins into a baking dish filled with water before placing all three tins in the oven.
- After 55 minutes, turn off the oven and let the cake sit in the oven for about 10 minutes. At this stage, the cheesecake should be firm on the sides but still wobbly in the center. It will continue to bake as it cools down, so it is important that the oven is turned off once the cake reaches this stage. Over baking can cause your cheesecake texture to be rubbery and crack.
- Let the cake rest at room temperature for another 20 minutes before loosening the cake tin and removing the strawberry cheesecake.
- Refrigerate the cake for at least 4 hours or overnight. Spread a thin layer of fresh whipped cream on the cake top and arrange fresh strawberries on before serving.
- Leftovers should be kept refrigerated.
- And that is pretty much how you make baked Oreo strawberry cheesecake. Try it and let me know how it turns out.
Baked Oreo Strawberry Cheesecake Recipe
Here is the full printable version of my baked strawberry cheesecake recipe. And while you are at it, don’t forget to also read my cheesecake recipe notes right below it for tips that will help ensure you bake the best strawberry cheesecake every single time!
Baked Oreo Strawberry Cheesecake
- 200 g Oreo cookies with filling
- 30 g butter melted
- 450 g cream cheese at room temperature
- 150 g castor sugar
- 20 g plain flour
- ½ tsp vanilla essence
- 2 eggs
- 120 g sour cream
- ⅛ tsp salt
- 75 g
- Whipped cream
- Pre heat oven to 160 degrees 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.
- Scrap 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. Scrap 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 degrees 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.
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