“This cheesecake is delicious! You bake it in a water bath so that it bakes really evenly, and comes out so smooth and dreamy. I'm not always a huge fan of cheesecake, and it's a little pricey to make compared with an apple pie or something, but well worth it. And practically no effort at all - I think even a completely unexperienced cook would have no trouble with this recipe, and people go crazy about it when you bring it to a pot luck or something.”
1hr 10mins
1 cheesecake

Ingredients Nutrition


  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.
  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.

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