Strawberry Cheesecake - BREZID

Strawberry Cheesecake

Greetings everyone! I just want to remind you that I’ll have to steer clear of certain ingredients. Why, you ask? Well, it turns out Mrs. Sari is quite sensitive to strawberries. Yes, indeed, I have an allergy to them, which means I won’t be incorporating them into any of my baking endeavors anytime soon. However, fear not! I can still whip up some delectable strawberry desserts for you all without putting my life on the line. One such treat is the irresistible Strawberry Cheesecake! If you’re eager to try your hand at this delightful recipe, here’s what you’ll need:

Strawberry Cheesecake


  • For the crust:
    • 22 Oreo Golden cookies, crushed
    • 5 tablespoons melted butter
  • For the filling:
    • 4 (8-ounce) packages of cream cheese
    • 1 and 2/3 cups sugar
    • 1/4 cup cornstarch
    • 1 teaspoon pure vanilla extract
    • 2 eggs
    • 3/4 cup heavy whipping cream
    • A dash of strawberry ice cream syrup
  • For the topping:
    • 12 Golden Oreos, chopped and divided into 2 bowls (one for regular Oreos and one for strawberry decoration)
    • 1 and 1/2 teaspoons softened butter
    • 3 tablespoons strawberry gelatin powder


  1. Preheat your oven to 350 degrees Fahrenheit. Line the outside of a springform pan with aluminum foil and grease it generously to prevent sticking.
  2. For the crust, combine crushed Oreos with melted butter, then press the mixture onto the bottom of the prepared pan.
  3. In a large mixing bowl, beat one package of cream cheese with 1/3 cup of sugar and cornstarch until creamy. Gradually add in the remaining packages of cream cheese, beating well after each addition. Increase the mixer speed and incorporate the rest of the sugar and vanilla extract. Beat in the eggs one at a time, ensuring each is well combined. Finally, fold in the heavy whipping cream and strawberry ice cream syrup until thoroughly mixed.
  4. Pour half of the cheesecake batter onto the prepared crust. Dollop spoonfuls of the strawberry syrup over the batter, then use a butter knife to gently swirl it into the cheesecake mixture. Repeat this process with the remaining batter and strawberry syrup.
  5. Bake the cheesecake for about an hour, or until the edges are set but the center is still slightly wobbly. Let it cool in the oven with the door cracked open for about an hour, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
  6. Before serving, prepare the topping by mixing half of the chopped Golden Oreos with softened butter in a small bowl. In another bowl, mix the remaining chopped Oreos with strawberry gelatin powder.
  7. Sprinkle the buttery Oreo mixture over the chilled cheesecake, then arrange the strawberry-infused Oreos on top for a vibrant finish.
  8. Slice, serve, and savor every delightful bite!

Enjoy your indulgent creation!

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