Ingredients
Crust
- 400 g Golden Oreos (crushed with freeze-dried strawberries)
- 114 g Unsalted butter (melted but not hot)
- Pinch of salt
- 20 g Freeze-dried strawberries (crumbled with Golden Oreos)
Cheesecake Layer
- 460 g Cream cheese (full fat, cold)
- 150 g Heavy cream (min 36% fat, cold)
- 60 g Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
Strawberry Cheesecake Layer
- 230 g Cream cheese (full fat, cold)
- 230 g Heavy cream (min 36% fat, cold)
- 150 g Mascarpone (41% fat, cold)
- 120 g Powdered sugar (sifted)
- 250 g Strawberry reduction (thick jam-like sauce without pulp)
Whipped Chantilly Cream Topping
- 460 g Heavy cream (min 36% fat, cold)
- 150 g Mascarpone (41% fat, cold)
- 60 g Powdered sugar (sifted)
Garnishes
- Fresh strawberries
- Freeze-dried strawberries
Instructions
- Prepare Strawberry Flavored Golden Oreo Crust: Melt the butter gently in the microwave on low heat and let it cool slightly. Crush the Golden Oreos together with freeze-dried strawberries into fine crumbs using a food processor or by placing them in a zip bag and pounding with a rolling pin until no large chunks remain. Mix the crumbs with the warm butter and a pinch of salt until the mixture is evenly coated and comes together. If the mixture feels too runny, chill in the fridge for a few minutes. Spread the crust mixture tightly and evenly in a pan using your fingers, a flat-bottomed glass, or the back of a spoon, then refrigerate while preparing the next layer.
- Make the Cheesecake Layer: In a mixing bowl, combine very cold cream cheese and heavy cream along with sifted powdered sugar and vanilla extract. Use an electric hand mixer to whip the ingredients for 2-3 minutes until fluffy and smooth. Spread this cheesecake mixture evenly over the prepared crust layer. Refrigerate while you prepare the strawberry cheesecake layer.
- Prepare Strawberry Cheesecake Layer: In a clean bowl, combine cold heavy cream, mascarpone, and cream cheese. Add sifted powdered sugar and whip with an electric hand mixer for 2-3 minutes until airy and fluffy. Gradually add the strawberry reduction in 3-4 stages, folding or gently mixing after each addition to distribute it evenly without over-whipping. Spread this strawberry cheesecake mixture over the chilled cheesecake layer. Refrigerate while preparing the whipped cream topping.
- Whip Chantilly Cream Topping: In another mixing bowl, whip together cold heavy cream, mascarpone, and sifted powdered sugar with an electric hand mixer for about 2-3 minutes until the mixture is light and fluffy. Pipe or spread this whipped cream topping evenly over the strawberry cheesecake layer.
- Chill to Set and Garnish: Refrigerate the entire layered dessert for at least 4 hours or preferably overnight to allow layers to set properly. For neater slices, freeze the assembled dessert for 30 minutes before cutting, though it is best served chilled rather than frozen. Decorate the top with fresh strawberries and additional freeze-dried strawberries to finish.
- Serve and Store: Slice carefully and serve this creamy, fruity lasagna. Store any leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
Notes
- To make strawberry reduction sauce: simmer fresh or frozen strawberries with sugar until thickened and syrupy, then strain to remove pulp for a smooth jam-like texture.
- Use cold dairy ingredients for better whipping volume and texture.
- Golden Oreos add a buttery flavor that complements the strawberry layers.
- Freezing before cutting helps to achieve clean slices but avoid serving frozen for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
