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!
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!)