Hey there! So glad to see you back here! And boy, are you going to be glad you are here for today’s recipe! My friend, Beth Costin, sent me this recipe when I requested that my Random Dose of Robin family send in favorite recipes. The recipe is adapted from Jim Fobel’s Old-Fashioned Baking Book. Beth’s family frequently requests it as a birthday cake and it is everyone’s favorite. And I can assure you that when I made it the first time without a crust, it was gone so quickly I did not even have time to snap a picture for the blog. The crustless variety is perfect if anyone in your home follows a gluten-free protocol. So, I had to make it again but this time I tried it with an oreo crust. I did not really think you could improve on the crustless variety but I was wrong!
Ingredients
- 24 oreos, smashed
- 1/2 cup melted butter
- 32 oz cream cheese (4 packages), room temperature
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature
- 8 tbsp butter, room temperature
- 1 ½ cups sugar
- 2 tbsp cornstarch
- 2 vanilla beans (can substitute 1 ½ teaspoon pure vanilla extract)
- 1 tsp fresh lemon juice
Instructions