Luscious Lemon Oreo Cheesecake made with Lemon Oreo cookies, fresh lemon flavored cheesecake filling, smooth whipped cream and more cookies on top.
Keyword cheesecake, Lemon oreo
Prep Time 5hours
Cook Time 1hour5minutes
Total Time 6hours5minutes
Servings 19-inch cheesecake
Author Lyuba Brooke
1 ½cupsgraham cracker crumbs
5Tbspmelted unsalted butter
3 8ozpacks of cream cheesesoftened
½cupwhite granulated sugar
¾cupheavy whipping cream
Zest from 1 large lemon
About 6 oz whipped cream toppinglike Cool Whip
Remaining half of the Lemon Oreo cookieschopped
Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
Lay out whole Oreo cookies on the bottom, evenly. Set aside.
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
Add corn starch and sugar and mix until combined.
Beat in egg until well incorporated.
Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
Zest in lemon and mix with a spatula until incorporated throughout.
Transfer batter into the spring form and spread it evenly. Very gently, tap it in the counter to make sure the batter settles around the cookies on the bottom. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
Place roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
Bake for 60-65 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 5 minutes and take it out of the oven. (Take it out of the roasting pan and take off the foil. Be careful, there will be some hot water in the foil.)
Let it rest for 15 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it.
Cool completely and place in the refrigerator to chill for at least 4 hours.
Once cold, top off with whipped cream topping, evenly.
Chop remaining half the package of Oreo cookies and spread them over the top of the cheesecake.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.