- 200g Oreo cookies, measure out the chocolate wafers only (without the cream)
- 75 grams unsalted butter, cubed
- 750 grams Philadelphia cream cheese
- 200 grams caster sugar
- 4 whole eggs
- 2 egg yolks
- 1 teaspoon pure vanilla extract (optional)
- juice and zest of 3 yuzu
- juice and zest of 1 lime
- 1 lime curd recipe (below)
- Place a large overlapping piece of foil over the bottom of an 8 or 9-inch springform tin, and then insert the pan ring over it. Fold the foil up and around the sides of the tin and place the whole thing on a second piece of foil, also folding it and pressing it securely up around the tin so that you have a water-tight covering. (I did find some water condensation from this casing on unwrapping, but as long as you unwrap the outer layer straightaway after removing the cake tin, all will be well.)
- Process the chocolate wafers until they are like crumbs, then add the butter and pulse again. Line the bottom of the springform tin, pressing the crumbs in with your hands or the back of the spoon. Put the tin in the fridge to set, and preheat the oven to 180°C/gas mark 4 and place the wire rack at the lower third of the oven.
- In a food processor or a stand mixer with the paddle attachment, beat the cream cheese gently until it’s smooth, and then add the sugar. Beat in the eggs and egg yolks, then finally the zests and juices. Put a full kettle on. Pour the cream cheese filling onto the chilled cookie base, place the tin in a roasting tray and pour hot water from the recently boiled kettle around the foil-wrapped cheesecake to come about halfway up the sides of the springform. Don’t overfill as you will risk spilling it on the way to the oven.
- Transfer it as steadily as you can to the oven and cook for 1 hour or so, checking after about 50 minutes. It should feel set, but not rigidly so. You want to be able to detect, below the top crumb. Take the roasting tin out of the oven, then gingerly remove the springform from its water-filled tin. Place the tin on a wire rack, peel off the outer layer of foil, tear away the side bits of the first layer of foil and leave it to cool.
- Meanwhile, prepare the lime curd. When the cheesecake has cooled down completely, pour about 1 cup worth of warm lime curd over the top and quickly tilt the tin to spread the topping around evenly. Smooth out with an offset spatula if necessary. Place the cake in the fridge and leave it there till 20 minutes or so before you want to serve it.
- To serve, I managed to get the springform base off by sliding the very cold cake off using the base of a tart tin. The foil was left intact though, it’s hardly visible after I trimmed off the excess with a sharp paring knife. Cutting the cake with a warm knife will yield prettier slices. Set the knife in a tall glass of hot water and wipe off after each cut. Cake keeps well covered in the refrigerator for up to 1 week.
- 8 egg yolks
- 1 1/2 cups sugar
- 1/4 cup (1/2 stick) butter
- 3 lemons, zest grated and juiced
- Place the ingredients in the double boiler over boiling water. Ensure that the top pan does not touch the water. Cook and continuously stir until mixture begins to gel or thicken, for about 15-20 minutes (yes, tough job but it will be worth it). Remove from heat and allow to cool. Cover and refrigerate it to thicken more.
- The curd keeps, covered and refrigerated, for about 1 week.