Description
Lemon Oreo Cheesecake
A zesty, creamy dessert combining the deliciousness of Lemon Oreos, fresh lemon-flavored cheesecake, and smooth whipped cream. Perfect for lemon lovers!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
14-15 Lemon Oreos
For the Cheesecake:
24 oz cream cheese, softened
½ cup white granulated sugar
3 Tbsp sour cream
1 egg, room temperature
¾ cup heavy whipping cream
2 tsp vanilla extract
2 Tbsp cornstarch
Zest from 1 large lemon
For the Topping:
6 oz whipped cream topping (like Cool Whip)
Remaining half of the Lemon Oreo cookies, chopped
Instructions
Prepare the Oven & Pan:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare a large roasting pan that can fit the springform inside. (A disposable aluminum foil roasting pan works well.)
Make the Crust:
In a small bowl, mix together graham cracker crumbs, melted butter, vanilla extract, and brown sugar until well combined.
Press the mixture evenly across the bottom and halfway up the sides of the springform pan.
Lay whole Lemon Oreo cookies evenly across the crust. Set aside.
Cheesecake Filling:
In the bowl of an electric mixer, beat softened cream cheese on medium-high speed until smooth and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl, then beat again for 1 minute.
Add cornstarch and sugar, mixing until well combined.
Beat in the egg until incorporated.
Add sour cream, vanilla extract, and heavy cream. Mix until everything is smooth and well combined.
Stir in the lemon zest using a spatula.
Assemble and Bake:
Pour the cheesecake batter into the prepared springform pan, spreading it evenly. Gently tap the pan on the counter to settle the batter around the Oreos at the bottom.
Wrap the bottom of the springform pan with heavy-duty aluminum foil to prevent water from seeping in.
Place the springform inside the roasting pan. Add hot water to the roasting pan, halfway up the sides of the springform pan.
Bake for 60-65 minutes. Turn off the oven and leave the door slightly open, allowing the cheesecake to rest for about 5 minutes.
Cool & Chill:
Carefully remove the cheesecake from the oven and the water bath. Discard the foil and let the cheesecake rest on the counter for 15 minutes.
Run a butter knife along the edges to separate the cheesecake from the springform sides.
Let it cool completely, then refrigerate for at least 4 hours.
Topping:
Once the cheesecake is chilled, spread the whipped cream topping evenly over the top.
Chop the remaining Lemon Oreos and sprinkle them over the cheesecake for garnish.
Enjoy your Lemon Oreo Cheesecake—a citrusy, creamy dessert that will leave everyone craving more
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