Introduction

This irresistibly creamy oatmeal crust strawberry cheesecake is a delightful twist on a classic favorite. It features a crunchy oatmeal cookie base topped with a smooth, tangy cream cheese filling and a fresh strawberry sauce. Perfect for any occasion, this dessert is sure to impress and satisfy your sweet tooth.

A slice of cake with three layers is shown on a white plate. The bottom layer is a thick, crumbly light brown crust. Above it is a thick pink creamy layer that looks smooth and airy. On top, there are dollops of white cream piped around the edge, with whole red strawberries placed on the cream, some cut in half, adding a fresh look. The background is a white marbled texture that brightens the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g oatmeal cookies (or petibör)

80 g butter (melted)

600 g cream cheese (at room temperature)

1 cup (200 g) sugar

3 eggs (at room temperature)

200 g strained yogurt or labneh

1 tablespoon cornstarch

1 teaspoon vanilla

A pinch of salt

300 g fresh or frozen strawberries

3 tablespoons sugar (for sauce)

1 teaspoon lemon juice

1 teaspoon cornstarch + 2 tablespoons water (to dissolve for sauce)

Instructions

Step 1: Preheat your oven to 325°F (165°C) and lightly grease the sides of a 9-inch springform pan. Crush the oatmeal cookies in a food processor until fine crumbs form, then mix thoroughly with the melted butter until the mixture resembles wet sand.

Step 2: Firmly press the cookie mixture into the bottom of the springform pan, creating an even layer.

Step 3: Bake the crust for 10 minutes until lightly golden and toasty. Remove from oven and let cool while preparing the filling. Keep the oven on.

Step 4: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and fluffy, about 3-4 minutes.

Step 5: Add the eggs one at a time, beating well after each addition. Mix in the strained yogurt, cornstarch, vanilla, and salt until just combined. Pour this creamy mixture over the cooled crust and smooth the top with a spatula.

Step 6: Bake the cheesecake for 45-50 minutes, until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool gradually for about an hour.

Step 7: For the strawberry sauce, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until the berries break down and release juices. Stir in the dissolved cornstarch mixture and simmer until the sauce thickens.

Step 8: Refrigerate the cheesecake for at least 4 hours or overnight. When ready to serve, run a knife around the edges to loosen, remove the springform ring, and top with the cooled strawberry sauce.

Tips & Variations

Use petibör cookies for a slightly different flavor and crunch in the crust.

If you prefer a tangier filling, substitute Greek yogurt for the strained yogurt or labneh.

Fresh strawberries work best for the sauce, but frozen strawberries are a great option when fresh aren’t available.

For a vegan alternative, use dairy-free cream cheese and yogurt substitutes, and replace eggs with flax eggs.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is best for easy removal and clean edges, but you can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cheesecake and use the paper to lift it out.

Why does the cheesecake need to cool gradually in the oven?

Cooling gradually helps prevent cracks from forming by allowing the cheesecake to set evenly and reduces sudden temperature changes that can cause instability in the texture.