Cheesecake is great, and Strawberry Cheesecake might be even better! Especially because this wonderful recipe has OREO crumbs and chocolate syrup, which I think is exactly what I need right now. I think it was last spring or summer, or so, in which I realized that I could make anything I want to make. Where there’s a will, there’s a way. And I got a little turned around with first trimester queasiness, having a newborn, a postpartum existential crisis or three, and more, but I’m feeling experimental again. It’s so fulfilling to try out a new recipe and ace it. Like this:
Strawberry Cream Cheese Cake Recipe:
What You Need:
1.5 cups OREO cookie crumbs (or, 18 OREOs that are made into crumbs in the food processor)
3 Tbsp butter, melted
2 8 oz. packages of cream cheese, softened
1 cup granulated sugar
1 Tbsp lemon juice
Zest of a quarter of a lemon
1 cup sour cream
1 ½ cups frozen strawberries, thawed
½ cup water
1 Tbsp cornstarch
What You Do:
1 – Preheat oven to 325 degrees; then mix OREO crumbs and melted butter in a bowl and once thoroughly combined, press evenly into pie pan.
2 – Bake for 5-8 minutes and set aside, and then increase oven temperature to 350 degrees.
3 – With an electric mixer, beat cream cheese, sugar, lemon zest, and lemon juice.
4 – Add sour cream and mix until combined. Next, add eggs and start beating again, until thoroughly combined.
5 – Then, pour cream cheese mixture into OREO crust and bake for 45-50 minutes.
6 – In a saucepan, bring water and cornstarch to a boil over medium heat, and then add strawberries and mix continuously.
7 – Pour over cheesecake and refrigerate for a minimum of four hours. Drizzle chocolate syrup on top, if desired.