Strawberry shortcake cheesecake cake
Ingredients
The Earth’s crust
22 Crushed Golden Oreos
5 tablespoons melted butter
Filling
4 packages of 8oz cream cheese
1 2/3 cup of sugar
1/4 cup cornstarch
1 tablespoon of pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream
Smuckers strawberry ice cream jar
Topping
12 Golden Oreos crushed and divided into 2 bowls (one for the plain Oreo topping, one for the strawberry topping)
1 1/2 teaspoons softened butter
3 tablespoons of a small packet of strawberry gelatine
Directions
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Preheat the oven to 350 degrees.
Line the outside of your stove with aluminum foil and apply butter generously to the inside to prevent sticking.
Crust – crush the Oreo’s and fold in the butter, then press into the bottom of your springform pan.
Fill – Place an 8-ounce package of cream cheese, 1/3 cup sugar and cornstarch in a large bowl.
Beat with an electric mixer on low heat until creamy, about 3 minutes, then beat in the remaining 3 packets of cream cheese. Increase the speed of the electric mixer to high and add the remaining 1 1/3 cup of sugar, then add the vanilla while beating.
Beat in the eggs, one at a time, beating well after each one.
Stir in the heavy cream.
At this point, stir in only the filling until completely blended. Be careful not to over-mix the dough.
Gently place half of the cheese filling on the prepared crust. Spoon half the jar of strawberry filling here and there. Slide a butter knife through the strawberries to marble the cheese and strawberries. Spoon in the other half of the dough and repeat on the strawberries. Bake for 1 hour or until there is only a slight tremor when you shake gently.
Crumb Topping – In a small bowl or in a food processor, add Oreo cookies and crumble. Add the softened butter and mix gently.
