Bake It Gluten Free by Dana Pollack & Devon O’Brien

Author:Dana Pollack & Devon O’Brien [Pollack, Dana & Devon O’Brien]
Language: eng
Format: epub
Publisher: Union Square & Co.
Published: 2025-10-21T00:00:00+00:00

1 Preheat the oven to 325°F. Line a 9-inch square baking pan with parchment paper, leaving some overhang on two sides. Coat the pan and parchment with cooking spray.

2 Place two-thirds of the Oreos (about 20 cookies) in a food processor and pulse until finely ground. With the motor running, drizzle in the melted butter until the Oreos start to clump together. Press the Oreo mixture into an even layer over the bottom of the prepared pan.

3 Wipe out the food processor, then combine the cream cheese, sugar, eggs, heavy cream, lemon juice, vanilla, and salt and process until thoroughly combined and smooth. Pour the cream cheese mixture over the crust in the pan. Crush the remaining Oreos into pieces and sprinkle them over the cream cheese mixture.

4 Bake for about 50 minutes, until set on top but still jiggly in the center. Remove from the oven and let cool for at least 1 hour, then refrigerate until chilled, about 4 hours.

5 Run a butter knife around the edges of the pan and use the overhanging parchment to transfer the cheesecake to a cutting board. Cut the cheesecake into 16 bars. Store in an airtight container in the refrigerator for up to 3 days.

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