Adapted from Maida Heatter’s Cakes, recipe for “Currant Cheesecake”
Pre-heat oven to 350°F
Crust:
Mix two rows of whole Oreos with one stick of softened butter until there are only small bits of Oreos left. Push into parchment lined 10” spring form pan.
Refrigerate while you make the batter.
Cake:
24 oz. cream cheese
4 oz. butter
1/8 tsp salt
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
3 eggs
Optional:
1 cup raspberries
1/2 teaspoon lemon zest
Using a mixer, beat cream cheese until soft and perfectly smooth. Make sure to scrape down the sides of the bowl.
Add salt, sugar, and vanilla. Beat again
Add eggs one at a time, beating after each addition.
Stir in the raspberries and lemon zest if desired.
Pour into the crust and shake lightly to ensure equal distribution throughout the pan.
Bake for at least 35 minutes. It may take up to 50 min. DO NOT OVERBAKE. It may have a few light brown spots but will not be brown all over.
Eat straight away with a spoon or let refrigerate at least 5 hours before trying to cut firm slices.
ENJOY!
Sour cream topping is another option. Mix sour cream and sugar and spread over the top and then brown it in a broiler for 3 minutes.
