Hey, y’all! I would like to thank my guest, Loretta, for writing about this scrumptious cheesecake. Loretta and I have been friends for years and have seen each other though the good and the bad. I’m thankful to have friends like this, and I hope you enjoy her post! Thanks again, Loretta!
TIME – I used to think I never had enough of it. Now, I have more than I ever thought I would. With the Coronavirus keeping us home and the fact that I just got laid off from my job, TIME is precisely what I’ve got. If you’re like me, we all have lofty goals of EVERYTHING we have ever dreamed of doing if only we had more TIME. Well, I’m happy to say that cooking and baking just made my list!
Hi, my name is Loretta. Amye and I have been friends since middle school, and with a little extra time on my hands, she asked me to be a guest on NJSD.
On a recent visit to her house, I tasted one of the best cheesecakes! It was light and fluffy and delicious, and Amye gave me the recipe. Typically, I would have thought baking a homemade cheesecake to be a lot of work. I would have added the recipe to my collection, and I would have never taken the TIME to make it – but guess what – I now have the TIME, so I did! It turned out fantastic!
I added some whipped cream around the outside of the crust and sprinkled a little bit of lemon zest over the top. You could also use any leftover cookies and crumble on top as well.
So, if you’re looking for something to do, I say, go through that box of recipes you’ve collected (I know you have them), dust off those cookbooks that are sitting on your shelf, or pick any of these fabulous recipes that Amye shares on NJSD. You might be surprised, like me, to discover that cooking and baking can be fun! Make TIME for it.
My new motto – “Cheesecake for breakfast” – you bet!
Lemon Oreo Cheesecake aka The Best Cheesecake EVER!!
Equipment
- springform pan
Ingredients
- 2 1/2 cups crushed lemon Oreos (about 25)
- 2 1/2 tablespoons salted butter melted
- 5 (8-ounce) packages cream cheese softened
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2 large egg yolks
- 1 tablespoon lemon zest
- 5 tablespoons fresh lemon juice (about 2 lemons)
- 2 tablespoons heavy whipping cream
- Lemon Curd
Instructions
- Preheat oven to 350℉.
- Wrap the outside of a 9-inch springform pan with a double layer of foil. Have a roaster ready for water.
- Stir together crushed cookies and melted butter. Press into bottom and 2-inches up sides of springform pan. Bake 7-8 minutes. Cool on wire rack until ready to use. Reduce oven temperature to 325℉.
- Beat cream cheese on medium speed for about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, one at a time. Add yolks, one at a time. Stir in zest, juice, and heavy cream.
- Pour into crust and place pan in the roaster. Gently pour water in roaster until water reaches halfway up springform pan.
- Bake for 1 hour 10 minutes, or until center is almost set but still slightly wobbly.
- Turn off the oven and let cheesecake stand in the oven with the door partially open for one hour.
- Remove from oven to a wire rack if it is still warm.
- When completely cooled, remove foil from around the bottow and sides of the pan. Cover and refrigerate overnight.
Notes
