Strawberry Cheesecake With An Oreo Cookie Crust Food

NO BAKE STRAWBERRY CHEESECAKE WITH OREO CRUST

Steps:

• Crush Oreos in a bag with a rolling pin or in a food processor until they are medium and fine crumbs.
• Add melted butter and stir until combined.
• Press into the bottom and slightly up the sides of a standard size pie plate or springform pan.
• Refrigerate until ready to fill.
• In a large bowl, beat or whisk the cream cheese until smooth.
• Add the powdered sugar and beat or whisk until smooth.
• Add the greek yogurt, lemon juice, vanilla extract, and almond extract. Beat or whisk until smooth.
• Add the cream and whisk or beat on high until light and fluffy and medium peaks form about 2 minutes.
• Pour the prepared filling into the prepared crust. Smooth out.
• Place sliced strawberries on top in a circular design or however you desire.
• Refrigerate for at least 1 hour (see note), up to overnight (see note).

STRAWBERRY CHEESECAKE WITH AN OREO COOKIE CRUST

Steps:

• Position oven rack in the middle of the oven and preheat to 325º F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
• Mix together the crust ingredients and press into 9" springform pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
• In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream. Pour the batter into the springform pan on top of crust.
• Place the springfrom pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. *If your cheesecake pan is not leakproof, cover bottom securely with foil before adding water.*
• Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes. Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F.
• Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
• Strawberry Glaze
• Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
• In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring, if desired. Cool to room temperature.
• Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.

STRAWBERRY OREO CHEESECAKE

Steps:

• Crust: Combine Oreo crumbs, sugar, and butter and press firmly into a lightly greased 9X13 cake pan.
• Bake at 350F for 10 minutes, then let cool before adding filling.
• Filling: Combine strawberry Jell-o and gelatin in a small bowl, and add boiling water - stirring until completely dissolved.
• Set Jell-o mixture in fridge, or fridge freezer for 10-15 minutes, or until just begining to thicken - it should still be liquid at this point (if a skin forms on top, just skim and discard).
• While your Jell-o thickens, in a separate bowl blend cream cheese and powdered sugar until smooth.
• Beat NutriWhip until whipped (peaks form) and fold into cream cheese mixture.
• Blend semi-thickened Jell-o into cream cheese mixture until well blended.
• Stir in sliced strawberries.
• Pour filling onto crust, and chill for four hours, or overnight.
• Top with extra Oreo crumbs if desired.