- 1 -12 oz package Golden Oreos, crushed
- 2oz (1/4 Cup) Unsalted Butter, melted
- 24oz Cream Cheese, completely softened to room temp.
- 200 grams (1 Cup) Granulated Sugar
- 2 Tablespoons Fresh Lemon Zest
- 2oz (1/4 Cup) Heavy Whipping Cream, at room temperature
- 4oz (1/2 Cup) Sour Cream or Greek Yogurt, at room temperature
- 2oz (1/4 Cup) Fresh Squeezed Lemon Juice
- 1/2 Teaspoon Pure Lemon Extract
- 2 Large Eggs + 2 Large Egg Yolks, at room temperature
- Grease a 9-inch springform pan set aside. Preheat oven to 350F/180C. Crush the whole Oreos into a fine crumb, I do this in my food processor but you can place them in a plastic bag and whack them with a rolling pin until fine crumbs are fined.
- In a small bowl combine Oreos and melted butter mix until wet sand texture is formed. Press into bottom and slightly up upsides of prepared pan. Bake for 5-8 minutes just until set and lightly golden brown.
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer beat cream cheese for 3 minutes on medium to high speed.
- In a large bowl with clean hands rub the lemon zest into the sugar, this will take a few minutes. This is helping release the oils from the zest infuse into each sugar granule to create a stronger, deeper lemon flavor.
- Add sugar-lemon mixture to cream cheese and beat for another 3 minutes on medium speed. Add heavy cream, sour cream, lemon juice, and lemon extract- mixing until fully combined. It is crucial to scrape down the sides of the bowl to ensure everything is evenly combined. Add in eggs one at a time, it is important to mix the cheesecake on low at this point, you do not want to incorporate any air into the batter, this will cause cracks. Mix until the last egg yolk is mixed in, you should have a creamy batter with no lumps.
- Pour into the prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan or a large deep oven-proof saucepan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil. You can wrap the springform pan in heavy-duty aluminum foil and place it in the roasting pan if you do not have a larger cake pan.
- Bake for 1 hour and 10 minutes to 1 hour and 30 minutes, the middle of the cheesecake should jiggle just a little bit. You can use an instant-read digital thermometer to check the internal temperature of the center of the cheesecake has reached 145F/63C. Turn the oven off and leave the door open just a little bit, some people use a wooden spoon to help keep it just slightly open, and let cool in the oven for 1 hour then take out of roasting pan and cool on a wire rack for one hour then wrap with plastic wrap. Let the cheesecake chill in the fridge for at least 8 hours or overnight.
- The next day take the cheesecake out of the fridge and use an angled spatula to gently loosen the crust from the sides then carefully remove the springform sides. Use the angled spatula to now gently release the crust from the bottom of the pan and use a large cake spatula to move the cheesecake from the base pan to a serving plate.
- Top with fresh whipped cream and lemon zest. Serve raspberry sauce alongside. Leftovers will keep in an air-tight container for up to 5 days in the refrigerator.
*Total Time includes Chill Time
- Prep Time: 20 Minutes
- Cook Time: 1 hour 45 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cheesecake recipe, lemon dessert recipe, lemon cheesecake