Lemon Cheesecake
Indulge in this irresistible Lemon Cheesecake with its rich, creamy, lemony filling on a sweet Lemon Oreo crust. It’s the perfect summer dessert for lemon or cheesecake lovers!
Servings: 12 servings
Calories: 500kcal
Ingredients
Lemon Crust
- 3 cups crushed Lemon Oreo Cookies about 25 cookies
- 6 Tablespoons unsalted butter melted
- 1 Tablespoon sugar
Cheesecake
- 16 ounces full-fat cream cheese
- 1 cup sugar
- 3 eggs
- 2 cups sour cream
- 3 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- ¾ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Lightly butter bottom and sides of a nonstick springform pan. Place parchment paper in the bottom of the pan and butter again.
Lemon Crust
- Stir together crushed cookies, melted butter, and sugar in a bowl. Press into the bottom and half way up the sides of the prepared pan.
- Chill in the refrigerator or freezer while making filling.
Cheesecake
- Beat cream cheese until light & fluffy.
- Gradually beat in sugar then add eggs one at a time. Mix well.
- Fold in sour cream, lemon juice, lemon zest, and vanilla extract.
- Pour mixture into prepared springform pan and place in oven.
- Bake 40 minutes then turn the oven off and leave it in the oven for an additional hour. DO NOT OPEN THE DOOR!
- After the hour is up, remove cheesecake from the oven and let it cool completely on a wire rack. Cover with plastic wrap. Chill 8 to 24 hours.
- When ready to serve, gently run a knife around the outer edge of the cheesecake to loosen from the sides of the pan. Remove the sides of the pan. Carefully slide cheesecake off pan and gently remove parchment paper. Place on cake stand or plate.
- Decorate with whipped cream, lemon slices, flowers or fruit. Optional topping of 1 cup of lemon curd can also be applied.
Notes
STORE/FREEZE
Store your lemon cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh and delicious for about 4-5 days.
Freeze wrapped tightly in plastic wrap, then foil. It can be frozen for 3-6 months. Thaw it in the fridge overnight before serving.
Nutrition
Calories: 500kcal | Carbohydrates: 44g | Protein: 5g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 231mg | Potassium: 120mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 981IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg
