Strawberry Crunch Cheese Cake
Ingredients
24 Golden Oreo cookies
4 tablespoon salted butter – melted
24 ounces cream cheese – 3 packages, room temp
2 cup powdered sugar
2 teaspoon lemon juice
1 cup fresh strawberries – puréed in a blender or food processor
2 teaspoon vanilla extract
1 ½ cup heavy whipping cream
1 batch strawberry shortcake crumble
Makes:
9inch
round,
3inch height
Instructions
To make crust, crush Golden Oreos in a food processor or in a ziploc bag with a rolling pin.
Add melted butter and combine until well saturated.
Spray a 9-inch springform pan with cooking spray, then press in crust mixture evenly around the bottom and one inch up the sides of the pan. Place in freezer while you prepare the cheesecake filling.
To make filling, combine softened cream cheese, vanilla, lemon juice, and powdered sugar and mix with an electric mixer until smooth.
In a separate bowl, beat whipped cream with the whisk attachment of a hand mixer or stand mixer until stiff peaks form. Gently fold whipped cream into cream cheese mixture, taking care not to deflate the whipped cream.
Divide mixture in two and removing half to another bowl and set aside.
Add puréed strawberries to the first half of the cheesecake mixture and fold gently until combined.
Pour the strawberry half of the cheesecake filling into cookie crust and smooth to even. Layer on the other half of the cheesecake filling and smooth the top.
Cover cheesecake with plastic wrap and place in freezer for at least 4-5 hours or overnight.
Remove from freezer and remove cheesecake from springform pan. Coat top and sides of cheesecake with strawberry crumb topping. Return to freezer until ready to serve – if needed, allow to thaw 10-15 minutes before serving to make slicing easier.
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