I love cheesecake, and this Oreo Cheesecake recipe from https://www.browneyedbaker.com/oreo-cheesecake/ did not disappoint. It was simple to put together and tasted great. One of the things that drew me to this recipe, besides the Oreos, was that it did not call for a water bath.

Water baths are used in making some recipes of cheesecake by wrapping the cheesecake pan in foil and then emerging it into another pan filled with water. Common sense tells me this might be a disaster waiting to happen. If the pan is not wrapped well, and somehow the slightest bit of water gets in, the cheesecake is ruined. I was not willing to take the chance, so I found a recipe that would be a bit more forgiving.

This recipe calls for the cheesecake to be baked for 40-55 minutes until the outer two inches are puffed and browned and the center is still jiggly. The oven is then turned off and the oven door is slightly left ajar for another hour while the cheesecake continues to slowly finish baking and the center is done.

The only changes I made to the recipe were….I substituted lactose-free cream cheese for regular cream cheese, I also substituted coconut milk for the heavy cream, and I reduced the sugar to 3/4 cup instead of the 1 cup that it called for. Basically dairy-free, except for the crust. The silliest change I made was to the amount of slices. Although I KNOW that cheesecake is filling, I had the cheesecake cut into 9 slices instead of the recommended 12 servings. The boys and I agreed that maybe that was going a bit overboard. Silly me! So, keep the slices at 12 so as not to get overstuffed.

The recipe worked well and I will use it again. I think I will try it with a graham cracker crust and a plain cheesecake version as well. The possibilites are endless.

As always, Happy Baking!