Lemon Cheesecake
Ingredients
The crust
-
2
cups
packed vanilla creme cookie crumbs (about 24 Golden Oreos)
-
2
tablespoons
melted butter
The cheesecake filling
-
2
8-ounce packages
full-fat cream cheese, softened
-
3
large
eggs
-
1
cup
sugar
-
¼
teaspoon
salt
-
1
teaspoon
vanilla extract
-
1
teaspoon
lemon extract
-
½
cup
strained freshly squeezed lemon juice
-
2
tablespoons
lemon zest
-
3
cups
full-fat sour cream
The topping
-
¼
cup
sour cream
-
¼
cup
sweetened condensed milk
-
1½
tablespoons
freshly squeezed strained lemon juice
-
1-2
drops
yellow food coloring (optional)
Instructions
- Crush the cookies into crumbs and mix with melted butter, then press into a 9" springform pan.
- Preheat the oven to 375°F.
- Beat the cream cheese until smooth, then add eggs one at a time, mixing well after each addition.
- Add sugar, salt, vanilla extract, and lemon extract, and mix until smooth.
- Add lemon juice, lemon zest, and sour cream, and mix until light and fluffy.
- Pour the cheesecake batter into the prepared crust.
- Wrap the springform pan in foil or a turkey roasting bag to prevent leaks, and place it in a larger pan filled with water halfway up the sides.
- Bake for 35-55 minutes until the center is firm yet jiggly.
- Turn off the oven and crack the door, letting the cheesecake cool for 1-2 hours.
- Remove from the water bath and cool completely on a flat surface.
- Cover and refrigerate for at least 8 hours or overnight.
- For the topping, whisk together sour cream, sweetened condensed milk, and lemon juice, then spread over the chilled cheesecake.
- Slice and serve.
Nutrition Facts (estimated)
Servings
10-12
Calories
263
Total fat
19g
Total carbohydrates
22g
Total protein
6g
Sodium
300mg
Cholesterol
80mg
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