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Method

1. Pre-heat oven to 180° (fan-assisted), place a baking tray filled with water on the bottom shelf, and add half a lemon.
2. Crush the Oreo cookies however you see fit, until you get Oreo dust. Mix in melted butter, and press down evenly on bottom of your pan. I didn’t really need to tell you this step.
3. Cook your biscuit base in the oven for 10 minutes, or until you see the base start to bubble. Let it cool completely.
4. Thoroughly mix the cream cheese with the eggs and the juice of half a lemon until you get a completely smooth batter. It should have no lumps and feel like thick custard. It will take at least 15 minutes if using a hand whisk, and at least 5-6 minutes if using an electric one.
5. Combine the salt, sugar, and flour into a bowl and add slowly to the mixture. Add the vanilla extract.
6. Leave the mixture to rest for at least 15-20 minutes. Tap the bowl a few times to be sure there are no air bubbles.
7. Pour the mixture into your tin, smooth the top flat, leave to rest for a further 10 minutes, and then place on middle rack of the oven. Be careful when you open the door, as your oven is now hopefully full of lemony steam.
8. Turn your oven down to 100°, and leave the cake to bake for 2 hours. You should spin your tin if you notice that one side is browning better than another.
9. After two hours check that when you shake your pan there is no obvious wobble. If there is, you can cook it for another 20 minutes or so until it firms up. If the top isn’t a golden brown problem, turn your grill on for a minute or so, and toast the top a little.
10. Close the oven door, and leave it to cool in the oven for at least 4 hours. Once it’s room temperature, put it in the fridge overnight before slicing.

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Tips

• Some people say that you’re not supposed to over mix a cheesecake batter, because they worry that you’ll create air bubbles, which will then rise and mean that your crust becomes cracked. If you cook on a low enough temperature in a steamy oven then this won’t be a problem
• When you slice the cake, remember to clean the knife completely between each slice to get a nice clean instagramable slice.
• Make sure that all of your ingredients are at room temperature when you start.
• Use the best quality white chocolate you can get your hands on. Most of the sweetness of the cake comes from it, and cheaper chocolates tend to give the cake an artificially sweet flavour profile.