Sour Cream 200g
Light Cream 30g
Oreo Cookies: 100g
Caster Sugar: 60g Butter: 100g White Chocolate: 20g Lemon Zest (yellow part only): 1 piece For the Oreo cookie base: Take 100g of Oreo cookies, place them in a ziplock bag and crush them. Roll the crumbs into a fine powder using a rolling pin. Melt 50g of unsalted butter in the microwave, then pour it into the cookie crumbs and mix until well combined.Spread the mixed cookie crumbs evenly across the bottom and sides of a 6-inch mold. Refrigerate to set.
Add 50g of chocolate (Lindt pistachio chocolate is used here, but white chocolate is preferable) to the cream cheese. Melt by stirring over a double boiler. Add 50g of butter and stir until melted again. Grate lemon zest, using only the yellow part, and incorporate. Add 7g of lemon juice and mix until smooth. Stir in 60g of sour cream and 30g of whipped cream until combined. Finally, blend in one egg until the mixture is uniform. Pour the smoothly blended cheesecake batter into the prepared mold. Preheat the oven to 360°F, place a bowl of water inside, and bake for 30 minutes. Refrigerate overnight. Combine 200g of sour cream, 50g of white sugar, and 10g of lemon juice, mixing until even. Spread this over the cheesecake after it has cooled for at least one hour. (Reduce lemon juice if a less tangy sour cream topping is preferred.) Refrigerate overnight before unmolding.
