The Best Lemon Cheesecake


The Best Lemon Cheesecake. A triple layer dessert recipe. An Oreo crust. cheesecake filling and lemon topping.

The Best Lemon Cheesecake
: My Honeys Place
For the crust:
  • 20 Oreo cookies
  • 5 Tablespoons butter melted
For the cheesecake filling:
  • 3 8 ounce packages cream cheese, very soft
  • 1 cup Sour Cream
  • 1 and 1/4 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs + 2 egg yolks at room temperature
  • 3 tablespoons all-purpose flour
  • 1/2 cup heavy cream
For the lemon topping:
  • 3/4 cup sugar
  • 3 eggs PLUS 1 egg yolk
  • 1/2 cup fresh or bottled lemon juice
  • 1/2 cup butter melted and cooled slightly
For the crust:
  1. Adjust the oven rack to the lower third position and preheat oven to 350°F (175°C).
  2. Place a 9-inch springform in the center of a large sheet of heavy duty aluminum foil (about 18 by 18-inches). Carefully wrap foil around sides of cheesecake pan, spray inside with non-stick spray.
  3. In a food processor or blender, pulse 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreo crumbs and melted butter until well combined.
  4. Press mixture into an even layer in bottom of prepared springform pan. Bake in preheated oven 9 - 10 minutes then allow to cool as you prepare the filling.
For the cheesecake filling:
  1. In a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
  2. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined.
  3. Quickly stir in the cream, mixing just until it's incorporated in the batter.
  4. Pour filling into prepared crust, and spread evenly and refrigerate.
For the lemon topping:
  1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice and butter.
  2. Cook in the microwave, high power for 3-4 minutes at 1 minute intervals, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon. (for 1 minute twice then 30 seconds and finally three times at 15 seconds). Pour into dish and cool.
  3. When cool spread over prepared pie and place in refrigerator.
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