Irresistibly Creamy Oatmeal Crust Strawberry Cheesecake Recipe
This irresistibly creamy oatmeal crust strawberry cheesecake features a crunchy oatmeal cookie base combined with a smooth, fluffy cream cheese filling and topped with a vibrant homemade strawberry sauce. It’s the perfect balance of textures and flavors for a delightful dessert that impresses every time.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 250 g oatmeal cookies (or petibör)
- 80 g butter (melted)
Cheesecake Filling
- 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 extract
- A pinch of salt
Strawberry Sauce
- 300 g fresh or frozen strawberries
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water (to dissolve cornstarch)
Instructions
- Prepare the crust: Preheat your oven to 325°F (165°C) and grease the sides of a 9-inch springform pan. Crush the oatmeal cookies into fine crumbs using a food processor, then mix thoroughly with the melted butter until the mixture resembles wet sand.
- Form the crust: Firmly press the cookie and butter mixture evenly into the bottom of the prepared springform pan to create the crust layer.
- Bake the crust: Bake the crust for 10 minutes until it becomes lightly golden and aromatic. Remove from the oven and allow it to cool while you prepare the cheesecake filling.
- Make the filling: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Then blend in the strained yogurt, cornstarch, vanilla extract, and a pinch of salt until just combined.
- Assemble and bake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake for 45-50 minutes, until the edges are set but the center still jiggles slightly when shaken.
- Cool the cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about one hour inside the oven to prevent cracking.
- Prepare 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 cornstarch dissolved in water and simmer until the sauce thickens. Remove from heat and let cool.
- Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, run a knife around the edges to loosen, remove the springform ring, and top the cheesecake with the cooled strawberry sauce.
Notes
- Using room temperature ingredients helps achieve a smooth, creamy filling.
- Gradual cooling inside the oven helps prevent cracks in the cheesecake.
- Straining yogurt or using labneh adds creaminess without excess liquid.
- You can substitute oatmeal cookies with petibör or similar plain biscuits.
- For a firmer sauce, adjust cornstarch amount accordingly but avoid over-thickening.
Keywords: strawberry cheesecake, oatmeal crust, creamy cheesecake, homemade strawberry sauce, dessert recipe
