Lemon Cheesecake

Lemon Cheesecake Recipe, Lemon Cheesecake

I love lemon.  I could put a hint of lemon in everything (and I just about do!).  My Lemon Cheesecake has a Lemon Oreo crust and fresh lemon zest and juice running through it.  Basically, it’s perfection.  Enjoy!

For this recipe, you will need a 9″ springform pan.  You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between.  They make cheesecakes a snap!

Shopping List
2 cups of crushed Lemon Oreo cookies (use Golden Oreos if you can’t find Lemon)
1 stick of butter, melted
4 (8oz) packages of cream cheese, at room temperature
1¼ cups sugar
4 eggs, at room temp
the zest and juice of one large lemon (about 3 tablespoons of each), plus a bit more zest to garnish
Whipped cream to garnish

Preheat your oven to 350 degrees.

Lightly spray a springform pan with cooking spray.  Set aside.

In your food processor, pulse 2 cups of your crushed Lemon Oreos with your melted butter until combined.  Press this mixture across the bottom of your pan.  Set aside.

In your mixing bowl, beat with an electric mixer your cream cheese and sugar until smooth.  Beat in your eggs one at a time.  Beat in the zest and juice of your lemon.

Pour your batter into your pan on top of your crust.

Bake one hour.

After you remove the cake from the oven, allow to cool on your counter 20 minutes before covering and placing in the fridge at least 4 hours (up to 48).  When you’re ready to serve, remove from fridge, pop sides off of your springform pan and slice and serve with a dollop of whipped cream and a sprinkle more of lemon zest.

Delightful!  (And easy too!)

Lemon Cheesecake Recipe, Lemon Cheesecake

Lemon Cheesecake Recipe, Lemon Cheesecake
  • Charmaine Ng | Architecture & Lifestyle Blog March 24, 2017 at 5:15 am

    I would put a hint of lemon in everything as well! It really lightens up the flavour of even otherwise heavier items, like your cheesecake, for example!

    Charmaine Ng | Architecture & Lifestyle Blog

  • Brooke March 24, 2017 at 6:17 am

    Good luck to Ashby! Prayers for keen doctors and safe flights! A quick heads up to add, not a deal breaker on my reading but something I’m sure you’d like to know: I usually read on the Bloglovin app, but this week Bloglovin has only given a sneak preview of one paragraph and then the reader is “forced” to click over to the blog, it’s only happening on yours, and maybe you want this which is fine, but thought you’d like to know.

    • Mix and Match Mama March 24, 2017 at 6:33 am

      Urg. I’ve fixed that before…I’ll try and do it again! thanks for the heads up!

  • Narci Dreffs March 24, 2017 at 6:30 am

    We loved your Lemon Icebox pie, so now we need to try this! Looks so good!

  • April Parrish March 24, 2017 at 9:59 am

    I love cheesecake and lemons so this is perfection!!! I can’t wait to try this! Have a blessed day!

  • Rebecca Purdie March 24, 2017 at 6:05 pm

    I love reading all of your posts.

  • Mary April 1, 2017 at 4:57 pm

    Ok Unbelievable! The crust in the oven is dripping so much butter/grease that I just set the fire alarm off in the house.
    Are you sure you were not supposed to prebake this crust?

    • Mix and Match Mama April 2, 2017 at 5:17 am

      No, you do not pre-bake the crust. I always set pies on top of cookie sheets to avoid any sort of mess in the oven.

  • Mary Hartz April 3, 2017 at 7:03 pm

    In follow-up to my post above, the cheesecake and crust was delicious! My husband said it was the best cheesecake I’ve ever made.