Lemon Oreo Cheesecake
A delightful fusion of creamy, tangy, and sweet flavors, this Lemon Oreo Cheesecake is perfect for gatherings or family dinners, leaving your guests longing for more.
Ingredients
Crust Ingredients
- 1.5 cups Oreo cookie crumbs (about 15 Oreo cookies)
- 0.25 cups melted butter
Filling Ingredients
- 2 cups cream cheese softened
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 0.25 cups fresh lemon juice
- 1 tablespoon lemon zest
- 0.5 cups crushed Oreo cookies
Toppings
- 0.25 cups lemon curd (for topping, optional)
- 0.25 cups Oreo cookie crumbs (for topping)
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium mixing bowl, combine the Oreo cookie crumbs with the melted butter until well mixed.
- Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.
- Bake the crust for approximately 10 minutes, then remove it from the oven and let it cool completely.
Filling
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Gradually add in the heavy cream, powdered sugar, and vanilla extract to the cream cheese, beating until light and fluffy.
- Add the fresh lemon juice and lemon zest to the filling, mixing until well incorporated.
- Gently fold in the crushed Oreo cookies until evenly distributed.
Baking
- Pour the cheesecake mixture over the cooled Oreo crust, smoothing the top with a spatula.
- Bake for 50 to 60 minutes, or until the center is set with just a slight jiggle.
- Once done, turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour.
- After an hour, refrigerate the cheesecake for at least four hours, or preferably overnight.
Serving
- Before serving, drizzle with fresh lemon curd and sprinkle with Oreo cookie crumbs.
Notes
For an extra zing, consider adding more lemon zest or trying different flavored Oreo cookies. For a no-bake version, use gelatin to set the cheesecake.