Description
This Strawberry Animal Cookie Cheesecake combines a crunchy frosted animal cookie crust with a creamy strawberry-infused cheesecake filling. Topped with whipped cream, extra crushed cookies, and optional strawberry sauce, this delightful dessert offers a perfect balance of sweet, tart, and creamy textures, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Crust
- 2 cups crushed frosted animal cookies
- 1/4 cup melted butter
Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- 1 cup crushed frosted animal cookies
Topping
- Whipped cream
- Extra crushed animal cookies
- Strawberry sauce (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking and ensure easy removal of the cheesecake.
- Make Crust: In a bowl, combine 2 cups of crushed frosted animal cookies with 1/4 cup melted butter. Press this mixture evenly into the bottom of the prepared pan, creating the crust base. Bake the crust for 10 minutes, then remove and let it cool completely.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat 24 oz of softened cream cheese with 3/4 cup granulated sugar until the mixture is smooth and creamy, eliminating any lumps.
- Add Sour Cream: Mix in 1 cup of sour cream thoroughly to add moisture and a slight tang to the cheesecake filling.
- Incorporate Eggs: Add 3 large eggs one at a time, beating just until combined after each addition to avoid overmixing which can cause cracks in the cheesecake.
- Add Flavorings: Stir in 1/4 cup strawberry puree and 1 teaspoon vanilla extract to infuse the cheesecake with a sweet fruitiness and aromatic vanilla flavor.
- Fold in Crushed Cookies: Gently fold in 1 cup of crushed frosted animal cookies carefully to maintain some texture within the filling.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes or until the center is set but still slightly jiggles when the pan is gently shaken.
- Cool Gradually: Turn off the oven and crack open the door. Leave the cheesecake inside for 1 hour to cool gradually, preventing cracks.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely and develop its flavors.
- Add Toppings: Before serving, top the cheesecake with whipped cream, additional crushed animal cookies, and strawberry sauce if desired for added sweetness and presentation.
Notes
- Ensure cream cheese is fully softened for a smooth batter without lumps.
- Do not overbeat eggs to avoid incorporating too much air which can cause cracks.
- For best results, chill the cheesecake overnight to improve texture and flavor melding.
- You can substitute strawberry puree with fresh mashed strawberries if preferred.
- Use a water bath if you want an even creamier texture and to prevent cracking.
- Allow the crust to cool completely before adding the filling to avoid a soggy crust.
