Preheat oven to 325°F.
Take cookies and pulse in food processor until fine crumb. Add 2 tbsp of melted butter and press into an 8 or 9 inch springform pan.
200 g Lemon Oreo thins | 28 g Unsalted butter
Bake at 325°F for about 10 minutes. Remove from oven and allow to cool.
Combine cream cheese with sugar in bowl of mixing bowl with paddle attached.
678 g Cream cheese | 200 g Sugar
Mix until smooth, about 2-3 minutes. Stopping once halfway through to scrap the bottom of bowl and paddle to ensure cream cheese is fully incorporated. Try not to overmix, which will add air bubbles into the batter.
Mix in the eggs, one at a time on a low setting. Adding the next once the first has been fully mixed in.
3 large Eggs
Add in heavy cream, salt and vanilla and mix for about 20-30 seconds.
½ tsp Vanilla | 120 g Heavy Cream | ½ tsp Sea salt
Pour batter into cooled crust, then gently tap on countertop to remove any bubbles.
Optional: Prepare your water bath. I find the easiest way to do a water bath is bake my cheesecake in an 8 inch pan nested inside of a 9 inch pan. The 9 inch pan then goes into a roasting pan filled with about two inches of water. I have also previously used oven roasting bags around the cheesecake pan (leaving the top open, securing around the sides of the pan), and placed the cheesecake pan in the bag into the roasting pan with water. Using a water bath is not necessary but it does help create a more moist environment in the oven which can help prevent cracking and more even baking. Bake for about 50-60 minutes. Do not open the oven while your cheesecake bakes, use the light and window to monitor it. When it's ready the center should still jiggle but edge should be set. Check around 45-50 minutes.
Turn oven off, leaving oven door ajar and let cool in oven for at least 1 hour. I find it helpful to put a wooden spoon in between the oven and the door to just leave it cracked open.
Remove from the oven after an hour and let sit for about another 30-40 minutes before putting the pan on a plate, uncovered, inside the refrigerator for at least 8 hours.
Once cheesecake is set, pour lemon curd over top of cheesecake and use an offset knife to smooth to edges. Add dollops of raspberry curd in the lemon and use a toothpick or butter knife to gently marble and swirl the two.
1 cup Lemon Curd | ½ cup Raspberry Curd
Slice cheesecake and enjoy. Cheesecake will keep in the refrigerator for 3-5 days.
