This cheesecake is the most dreamy, delicious cheesecake I’ve ever eaten – and I’m not a cheesecake person, so it takes a lot to tempt me.  The water bath is the secret to a smooth, lovely texture, as it makes sure everything bakes evenly.  This recipe is so simple, a beginner could easily handle it; don’t be intimidated by springform pans and all that; it really is the simplest thing possible.

Ingredientscheesecake-batter

Directionscheesecake-crust-and-batter

  1. In a bowl combine Oreo Cookie crumbs crumbs with butter and mix thoroughly. Line the bottom of the Springform tin, pressing the mixture in with your hands. Put the tin in the fridge to set, and preheat the oven to 180ºC/350ºF.
  2. Beat the cream cheese until it’s smooth, then add the sugar. Beat in the eggs and egg yolks, then the vanilla and lemon juice. Lastly, stir in the chocolate chips. Put the kettle on.
  3. Line the outside of the chilled tin with aluminum foil (get the wide-format, strong stuff) so that it covers the bottom and sides in one large piece to keep the water out, and then double the foil and put it into a large pan (the one I use for the Christmas turkey is perfect).
  4. Pour the cream-cheese filling into the chilled base, and then pour hot water from the recently boiled kettle into the pan around the cheesecake. It should come about halfway up. Put it into the oven and cook for 50 minutes. It should feel set.
  5. Take the pan out of the oven, then carefully remove the Springform, unwrap it and stand it on a rack to cool.

Serves 8, if you’re willing to share it.
Each piece is about 695 calories.

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