It’s a week before Christmas, but for me, the holidays are already here. As you may have noticed, I’ve taken an extended break from my blog, which I used to finish my PhD!
At the moment, I feel a bit numb. After an extended period where everything was put on hold for a bit to just finish (as in, getting enough sleep, exercising enough and relaxing by baking or reading), I’m still readjusting to have moments to breathe, to relax, to simply hang out with Beardy Husband or snuggle with my kitty.
So baking and I are reuniting and because of the break, it has stayed less of a chore and more of a chance to even myself – simply freeing my mind by measuring, mixing and slicing. So to ease back into things, I used my beloved flavoured Oreos – these blueberry pies are the base for an easy, back to real life cheesecake.
Blueberry Oreos Cheesecake (inspired by Food Network)
235ml blueberry pie oreo crumbs
225g unsalted butter, melted
450g cream cheese (full fat)
235ml granulated sugar
475ml sour cream
Zest of 1 lemon
1/4 teaspoon vanilla extract
Grind the Oreos into crumbs and combine with the melted butter. Coat the bottoms and sides of a springform cheesecake pan and refrigerate.
Beat cream cheese until smooth. Mix in eggs and sour cream.
Add in lemon zest and vanilla extract.
Pour batter into the Oreo base.
Wrap the springform pan in aluminum foil to keep water out and place in a half full roasting pan of water.
Bake at 160C for 45 minutes and not to worry, the oven should become quite steamy. The cheesecake will not be completely set when done baking.
Refrigerate overnight and allow to set.
It feels so good to be back!