Step 1: Prepare the Shortcake Crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the crushed golden Oreos with the melted butter until it resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat glass to compact it firmly.
- Bake for 10 minutes. Remove and let it cool completely.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 3–4 minutes).
- Gradually add the sugar and continue to beat until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and cornstarch. Beat until the batter is silky and lump-free.
- Pour the cheesecake filling over the cooled crust and smooth out the top.
Step 3: Bake the Cheesecake
- Place the springform pan in a larger roasting pan filled with hot water (this water bath helps prevent cracks).
- Bake at 325°F (160°C) for 60–70 minutes, or until the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar.
- Remove from the oven, let it cool completely, then refrigerate overnight (or at least 6 hours).
Step 4: Prepare the Strawberry Topping
- In a saucepan, combine the chopped strawberries, sugar, and cornstarch.
- Add water and cook over medium heat, stirring frequently until the mixture thickens into a jam-like consistency.
- Let it cool completely before spreading it over the chilled cheesecake.
Step 5: Make the Whipped Cream
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread or pipe the whipped cream around the edges of the cheesecake for an elegant finish.
Step 6: Create the Shortcake Crumble
- In a small bowl, mix the crushed golden Oreos, freeze-dried strawberries, and melted butter until crumbly.
- Sprinkle generously over the whipped cream and strawberry topping.
The Final Touch
continued on the next page
