Description
A creamy baked cheesecake with a buttery golden cookie crust, glossy strawberry topping, fresh berries, whipped cream, and a sweet strawberry crunch coating that adds the perfect crisp finish.
Ingredients
Scale
- 24 golden sandwich cookies, divided
- 8 tablespoons unsalted butter, melted and divided
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 tablespoon cornstarch
- 1 cup freeze-dried strawberries
- 1/2 cup strawberry preserves
- 1 cup fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with foil.
- Pulse 24 golden sandwich cookies into fine crumbs. Mix with 5 tablespoons melted butter, then press firmly into the bottom of the springform pan.
- Beat the cream cheese and granulated sugar until smooth. Beat in the sour cream, vanilla extract, and cornstarch. Add the eggs one at a time, mixing on low speed just until combined.
- Pour the filling over the crust and smooth the top. Place the springform pan inside a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 65 to 70 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
- Remove and cool completely, then chill until firm.
- Warm the strawberry preserves until spreadable, then spread over the top and arrange the sliced fresh strawberries.
- Pulse the remaining 6 golden sandwich cookies with the freeze-dried strawberries. Mix with the remaining 3 tablespoons melted butter, then press the mixture around the sides and spoon some over the top.
- Whip the heavy whipping cream with powdered sugar until soft peaks form, then pipe or dollop it around the edge before serving.
Notes
- Use room temperature cream cheese, sour cream, and eggs for the smoothest filling.
- Mix gently after adding the eggs to avoid too much air in the batter.
- Chill well before slicing for clean, neat pieces.
- Add the crunch topping after chilling so it stays crisp.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 28g
- Sodium: 290mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 128mg
Keywords: strawberry crunch cheesecake, baked cheesecake, strawberry dessert, cream cheese dessert, cookie crust cheesecake