I made my first ever baked cheesecake! I love cheesecake but I’m the only one in the house that can eat it. I’ve made a cheesecake cake and an English style cheesecake that sets with gelatin when I was living in London to take to 4th of July parties.
We went to visit my sister in New Hampshire for a few days last weekend. Every chance I get I pawn my baked goods off to other people. Cheesecake was the perfect choice. I got the chance to practice making a baked cheesecake and my sister and her boyfriend get to keep it after we left.
I used an 8 inch Springform pan and I’m positive the filling could have made two cheesecakes. I made one big cheesecake and a smaller five inch cheesecake (the one in the pictures) and there was still more filling left. The recipe below is changed to make enough for one big cheesecake.
Since the big cheesecake was going to be in car for about four hours I didn’t bother baking it in a water bath since there was always a possibility it could crack en route. It came out lightly golden on top but not a crack in sight! I couldn’t believe it. The zingy creamy lemon filling goes great with the buttery lemon Oreo crust.
The second smaller cake I also didn’t use a water bath. It come out beautiful and lemony yellow on top but after cooling it cracked. A huge crack down the middle! However, I covered the crack with some cool whip and sprinkles 😉 I would use a water bath next time for better results.
1 pack Lemon Oreos
1 stick unsalted butter, melted
2 - 8oz packs of full fat cream cheese
3/4 cup sugar
2 eggs, at room temperature
1/2 cup milk
1/2 cup sour cream
1/8 cup AP flour
1/2 tbs vanilla
1/4 cup lemon juice
zest of 2 lemons
- Preheat the oven to 350 F and lightly grease an 8 inch Springform pan. Pour the Oreos into a food processor and pulse until the mixture is crumbs. Place in a bowl with the melted butter until the mixture is wet. Press the crumbs into the bottom and side of the pan.
- In the bowl of an electric mixer beat the cream cheese and sugar until smooth. Add in the milk and eggs and beat until combined. Add in the sour cream, flour, vanilla, lemon juice and zest. Beat until combined.
- Pour the filling into the prepared pan and bake for between 1 hour and 1 hour 20 minutes. Until the middle is firm. Place on a cooling rack. Refrigerate overnight until firm. Add whipped cream before serving.
adapted from Desserted Planet