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Preheat the oven to 350F and grease a 9" springform pan with nonstick baking spray. Add the golden oreos to a food processor and pulse until they form a fine crumb- about 45 seconds. With the food processor on low speed, slowly drizzle in the melted butter. Pulse until the mixture resembles wet sand- about 15 seconds.

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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.

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Strain the strawberry sauce through a sieve and into a bowl. 3. Add vanilla sandwich cookies to a food processor and pulse into crumbs. Combine 2 tablespoons of the homemade strawberry sauce with 1 and ½ cups of the vanilla cookie crumbs. Press the crumb coating onto the top of the cooled cheesecake.

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Pour into a small saucepan with the lemon juice, and bring to a boil over medium-high heat. Once it begins to boil, lower the temperature to medium-low and cook for 25-30 minutes. Stir occasionally until it is reduced down to ½ cup of strawberries. Pour into a tray to let it cool down quicker.

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Step 2: Make the crust. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Press the crumbs into a prepared springform pan and place in the freezer.

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Assembling the cheesecake. Step 1 - Release the cheesecake by running a knife along the edge. Take the ring off the cake and slide it onto a cake stand or serving plate. Step 2 - Spread strawberry sauce on top of the cheesecake, letting some drip down the edges. Sprinkle the strawberry crunch on top of the sauce.

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Add in the melted butter and pulse until combined. Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides. Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.

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Preheat: To begin making the strawberry cake, preheat the oven to 350 degrees F and line two cake pans with parchment paper. Set aside. Make the strawberry puree: In the meantime, boil the strawberry puree by mixing jello, water, sugar, and chopped strawberries in a small saucepan.

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Pour the strawberry batter into the springform pan with the crust and spread into an even layer. 5. Top with the remaining cheesecake batter and spread out into an even layer. 6. Finally, add the topping to the top of the cheesecake in an even layer and lightly press down. Refrigerate for at least 4 hours before serving.

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Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside. Make the Cheesecake filling. Add the strawberries, cream cheese, sugar, and vanilla to a blender or food processor and process until smooth.

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Freeze the crust while making the cheesecake filling. Step 3: In a medium-size bowl, whip the heavy cream to stiff peaks. This is when you lift the whisk and the peak holds its shape. Step 4: In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, mix the cream cheese until smooth.

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Preheat the oven to 350 degrees Fahrenheit and fill a cookie sheet with ¼ inch of water. Spray just the bottom of a 9″ springform pan with cooking spray (otherwise your cheesecake crust may stick to the pan). In a large bowl or the bowl of a stand mixer, whip all 32 ounces cream cheese until it is soft and smooth.

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To make the topping, use a food processor to blend the Golden Oreo Thins into semi-fine crumbs. Place about 1/3 of the plain crumbs into a bowl and set them aside for later. Pour the remaining cookie crumbs into a small bowl. Add a bit of strawberry powder and the reserved strawberry chunks and stir it together.

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Prepare your Instant Pot by adding in the trivet and adding one cup of water. Place the cheesecake on the trivet and seal the lid. Set your pot on high pressure for 35 minutes and allow to naturally release. Once you can open the lid, remove the cheesecake, allow to cool on the counter.

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Then add eggs, vanilla, sour cream and flour as directed in recipe card. Step 3 - Pour cream cheese mixture into prepared into pan. Place into oven at 350 Fahrenheit oven and bake cheesecake for 75 minutes. Step 4 - Remove from the oven and water bath and let cool to room temperature for at least one hour.

Strawberry Crunch Cheesecake Recipe by Alpine Ella

Directions. Combine crushed Oreos, wafers and butter in a medium bowl. In a 8" or 9" springform pan lined with parchment paper pour cookie crumbs in pan and smooth out crumbs and press up the sides slightly. In a mixing bowl beat cream cheese for two minutes till smooth. Add in sugars and beat till smooth.