Apparently, I am obsessed with Oreos. I don’t think that’s possible. I mean, yes, I may have made Beardy Mum and Beardy Fiance stop at every single Walmart on the way to North Carolina. That’s normal! Every Walmart has different Oreo supplies and the website can’t really tell you which is where (it’s a great travesty!) But that doesn’t make me obsessed, it just makes me a keen appreciator of Oreos – NOT THE SAME THING, OK?
Ok. So I found these lovely Lemon Twist Oreos at a market in North Carolina and promptly thought “lemon cheesecake” – Oreo bases are an American tradition and nothing would be nicer than a cheesecake with a lemon base. So here it is!
Lemon Oreo Cheesecake (adapted from The Hummingbird Bakery Cookbook)
200g Lemon Twist Oreos
150g unsalted butter, melted
900g cream cheese
190g caster sugar
Juice and zest of 1 lemon
1 teaspoon lemon extract
Wrap the springform pan in tinfoil. Place the springform pan in a deep baking tray about 2/3 of the way up the pan. Bake at 150C for about 30-40 minutes (you want the centre of the cheesecake to be golden brown.)