Yield: One 8" Round Cake
Ingredients
82 g Oreo Cookies, ground
55 g Unsalted Butter, melted
33 g White Sugar
737 g Cream Cheese, room temperature
156 g Sour Cream
Zest of 1/2 Lemon
2.5 Whole Eggs
3/5 tsp Salt
3/5 tsp Vanilla Extract
195 g White Sugar
19.5 g All Purpose Flour
Oreos, broken into small fragments to fold in
Instructions
Preheat oven to 163 °C.
Line the outside of a 8" spring form pan with aluminum foil, spray it with non stick cooking spray and set aside.
In a large bowl, mix together the crust ingredients until it forms a coarse crumbly mixture. Pour it into your prepared pan and press it evenly. Bake for 8 minutes and set aside while you make your filling.
In the bowl of a standing mixer fitted with a whisk attachment, mix together all of the filling ingredients for about 1 minute or until thoroughly combined.
Pour the mixture over your crust, and bake for 1 hour and 20 minutes.
Cool completely at room temperature then transfer to a fridge and cool overnight.
Top with whipping cream and oreo crumbs, or as desired.
Adapted from: Laura in the Kitchen
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