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Lemon Oreo Cheesecake

A delightful dessert that combines creamy cheesecake with fresh lemons and crunchy Oreo cookies, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Oreo cookie crumbs About 15 Oreo cookies
  • 1/4 cup melted butter To bind the cookie crumbs
For the Filling
  • 2 cups cream cheese, softened The creamy base of the cheesecake
  • 1 cup heavy cream For a light, airy filling
  • 1 cup powdered sugar Adds sweetness without grittiness
  • 1 tablespoon vanilla extract For flavor enhancement
  • 1/4 cup fresh lemon juice For tanginess
  • 1 tablespoon lemon zest Enhances lemon flavor
  • 1/2 cup crushed Oreo cookies For added texture
For Topping (optional)
  • 1/4 cup lemon curd Optional luxurious finish
  • 1/4 cup Oreo cookie crumbs For presentation

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, mix the Oreo cookie crumbs with the melted butter until combined.
  3. Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
  4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Stir in the heavy cream, powdered sugar, and vanilla extract, beating until fluffy.
  3. Mix in the fresh lemon juice and lemon zest until smooth.
  4. Gently fold in the crushed Oreo cookies.
Baking
  1. Pour the filling over the cooled crust, smoothing the top.
  2. Bake for 50-60 minutes, until the center jiggles slightly.
  3. Turn off the oven and let the cheesecake cool inside the oven for 1 hour.
  4. Refrigerate the cheesecake for at least 4 hours or overnight before slicing.
Serving
  1. Top with lemon curd and sprinkle with Oreo cookie crumbs before serving.

Notes

For a firmer cheesecake, bake a few minutes longer but do not overbake. Store leftovers covered in the fridge for up to 5 days.