I am writing this post from a very sad sad place.
Here’s what it looks like
I am sure news of the great Jakarta Flood has reached international news. Trust me, it’s happening and it’s real.
I was supposed to go to work in the morning and have friends over for dinner tonight. I even baked a cheesecake for it.
That didn’t happen.
Yup, i am flooded in.
Oh wait,
work and dinner didn’t happen.
Cheesecake did.
So while i wait for things to get back to normal.
I’ll just keep calm and eat a cheesecake.
Recipe taken from Use Real Butter
Abbey’s Infamous Cheesecake
crust
2 cups / 180g oreo cookies without the filling
4 oz butter, melted
2 tbsp / 24g sugar
1 tsp vanilla extract
plain cheesecake
24 oz cream cheese, room temperature
1 cup / 210g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp lemon juice
1 tbsp vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
Preheat oven to 350°F. Begin to boil a large pot of water for the water bath. Mix together the crust ingredients and press into your preferred pan.
Set crust aside. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface
Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water. Bake 45 to 55 minuteuntil it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, unmold and serve.
*note: I added crushed oreos into the batter before baking.
