Description
A delightful fusion of lemon and rich cheesecake, this dessert is perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups Oreo cookie crumbs (about 15 Oreo cookies)
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup crushed Oreo cookies
- 1/4 cup lemon curd (for topping, optional)
- 1/4 cup Oreo cookie crumbs (for topping)
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the Oreo cookie crumbs with melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form a solid crust.
- Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the heavy cream, powdered sugar, and vanilla extract to the cream cheese.
- Pour in the fresh lemon juice and lemon zest, continuing to mix until smooth.
- Gently fold in the crushed Oreo cookies.
- Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the center jiggles slightly when shaken.
- Turn off the oven and let the cheesecake cool inside for about one hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, top with lemon curd and a sprinkle of Oreo cookie crumbs.
Notes
For a richer flavor, consider substituting cream cheese with mascarpone. To prevent cracking, avoid over-baking and consider using a water bath.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg