Baked lemon cheesecake

(makes one 7-inch cheesecake

For the crust:

1 cup Oreo findly crust

3 tablespoons butter, melted

For the cheesecake:

250g Cream Cheese, at room temperature

90g cups granulated sugar

1 tablespoons lemon zest (from about 1 lemons)

1 teaspoons vanilla extract

1/2 cup Greek yogurt

1 whole egg & 1 egg york

1 tbl lemon juice

Keep some lemon zest for garnish, optional

Preheat oven to 170 degree C and butter the bottom of a 7 inch spring form pan

Mix together the Oreo crumbs and melted butter.  Press into the spring form pan, going up the side of the pan only 1/3 inch. Cool in the fridge for 15-20 min.

In a stand mixer, cream the cream cheese until it’s smooth.  Add the sugar and lemon zest and mix together.  Add the vanilla extract, yogurt and stir until combined.  Add the eggs and yolks one at a time; mix each in before adding the next.  Stir in the lemon juice.  Pour the cheesecake filling into the spring form pan on top of the cooled crust.  Bake in a water bath for 50-60 minutes.  The outer edges should be set and the center will still jiggle a little when you move it.  (The cake continues cooking after it’s removed from the oven.)

Cool for 15 minutes, then remove the spring form rim.  Cool completely, then place into the refrigerator for at least 8 hours, overnight is best.  You can garnish with lemon zest n strawberry.

Update:  To ensure that no water leaks into the cheesecake while it’s baking, wrap aluminum foil around the outside of the spring form pan.  Don’t fill the water bath until you’ve already placed the cheesecake in the oven, and only fill it to 1/3 up the side of the spring form pan.

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