This showcase dessert is pure decadence! It features a rich cookie base followed by a creamy cheesecake layer that’s studded with strawberries and then topped with a berry gelatin layer.
Plan on making this dessert the day before you need it as it can take several hours, plus 6 hours of cooling time. It can be made 4 days in advance and stored, covered tightly, in the refrigerator.
INGREDIENTS
For the Oreo cookie crust
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
Cheesecake filling
- 1 1/2 pounds cream cheese, at room temperature
- 1 cup sugar
- 1/3 cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- Zest from 1 lemon (about 1 teaspoon)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream, at room temperature
- 3 large eggs, at room temperature
- 2 cups fresh blueberries
Berry Topping
- 1 cup frozen blueberries
- 1 cup water
- 2 tablespoons coconut sugar
- 2 teaspoons gelatin
INSTRUCTIONS
Preheat the oven to 325°F. Position an oven rack in the center of the oven.
Make the cookie crumb base:
- Place the cookies in the bowl of a food processor and process until fine. Drizzle in the melted butter and toss together until combined.
- Transfer the crumbs into an 8 x 3-inch round springform pan. Press them down firmly in an even layer using your fingers or the bottom of a measuring cup. The crust should not come up the sides of the pan.
- Bake the crust until golden brown around the edges for 20 to 25 minutes. Set it on a wire rack to cool for about 15 minutes. Leave the oven on to bake the cheesecake.
- When the springform pan is cool enough to handle, tightly wrap the bottom and sides with 3 pieces of heavy-duty foil cut to about 18 inches long. Place the wrapped springform pan in a large roasting pan and set it aside.
Make the cheesecake filling:
- In a large bowl, add the cream cheese, sugar, sour cream, vanilla, lemon zest, lemon juice, and salt. Beat on medium speed with an electric mixer until very smooth and creamy, about 5 minutes.
- Reduce the mixer speed to low and slowly add the heavy cream until just incorporated. Add the eggs, one at a time, until just combined. Stop mixing it as soon as the eggs are fully incorporated. Overmixing will cause too much air in the filling and will cause the cheesecake to crack as it bakes.
- Add 2 cups of blueberries. Use a rubber spatula to gently fold the blueberries into the filling.
- Use the rubber spatula to evenly spread the filling over the baked crust. Place the roasting pan (with the springform pan set inside) into the oven.
- Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
- Bake the cheesecake until slightly puffed up around the edges and 2 to 3 inches in the center is slightly unset; about 1 1/2 hours.
- Turn the oven off and open the oven door about 1 inch. Let the cheesecake finish setting in the oven until there is barely any jiggle left in the center, about 1 hour.
- Transfer to a wire rack to cool for 30 minutes. Loosely cover the cheesecake with a clean kitchen towel and refrigerate until it has cooled completely, or for at least 6 hours. The cheesecake will firm up and set completely in the center.
For the jelly layer:
- Sprinkle the gelatin over a cup of water in a small saucepan. Add the coconut sugar and whisk until the gelatin and sugar have dissolved.
- Add the frozen blueberries to the saucepan and heat gently for 2 minutes.
- Place the mixture into the food processor and pulse until smooth.
- Pour through a sieve onto the cheesecake layer. Refrigerate until set.
To Serve: When ready to serve, run a small knife around the outer edges of the cheesecake to separate it from the springform pan. Unclasp and remove the springform. Carefully remove the cheesecake from the base of the spring form pan using a large, flat, spatula and place it on a serving platter. It’s fine to leave the cheesecake on the base of the pan.
