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Lemon Vanilla Oreo Cheesecake

I recently picked up some Meyer Lemons. I’d never heard of them before or had them so I wasn’t exactly sure what I was going to do with them. Meyer Lemons don’t look exactly like regular lemons, they look more orange. They also don’t have the same strong lemon scent or taste, they’re more like a cross between a lemon and a tangerine or clementine. They’re sweeter, and quite yummy. So I was trying to figure out something I could make with them and got an idea for a cheesecake in my head. Here’s what I came up with.

Lemon Vanilla Oreo Cheesecake

Equipment Needed

• springform pan
• hand mier and mixing bowl OR stand mixer
• rolling pin
• measuring cups
• measuring spoons

Ingredients

• 4x 8 ounce packages of Philadelphia Cream Cheese
• 20 DoubleStuf Vanilla Oreo cookies
• 5 Meyer Lemons
• 3 tablespoons butter
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla

Instructions

Preheat the oven to 325 F.

Place the 20 cookies into a Ziploc bag. Break them into chunks.

Then, using a rolling pin, continue to break up the cookies until they are completely ground up.

Mix 3 tablespoons of butter into the ground up cookies. I softened the butter until it was almost a liquid to make it easier to blend.

Place the cookie mix on the bottom or a springform pan, covering the bottom.

Soften the cream cheese in the microwave for about a minute, unless you have the forethought to leave it out at room temp for a while, which I did not.

Place the cream cheese into your mixing bowl.

Add 1 cup of sugar, the teaspoon of vanilla and the 4 eggs into the mixing bowl.

Squeeze the juice from the lemons and add it into the mixing bowl.

Mix slowly until the mixture is smooth.

Pour the mixture into your crust.

Place the pan into the oven and bake for 55 minutes.

Cool for about 15 minutes and then loosen the springform pan.

Refrigerate the cheesecake for 3-4 hours before serving.

Garnish with lemon slices or lemon peel on top.

That’s it!

Serve and enjoy!

This was the first cheesecake I’ve ever made from scratch. It’s really easy to make and tastes so yummy!

If you like cheesecake, be sure to check out my other cheesecake recipes!

Apple Cheesecake

Cranberry Cheesecake

Oreo Cheesecake

Pressure Cooker Banana Cheesecake

Pumpkin Cheesecake

Lemon Vanilla Oreo Cheesecake

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Instructions

Preheat the oven to 325 F. Place the 20 cookies into a Ziploc bag. Break them into chunks. Then, using a rolling pin, continue to break up the cookies until they are completely ground up. Mix 3 tablespoons of butter into the ground up cookies. I softened the butter until it was almost a liquid to make it easier to blend. Place the cookie mix on the bottom or a springform pan, covering the bottom. Soften the cream cheese in the microwave for about a minute, unless you have the forethought to leave it out at room temp for a while, which I did not. Place the cream cheese into your mixing bowl. Add 1 cup of sugar, the teaspoon of vanilla and the 4 eggs into the mixing bowl. Squeeze the juice from the lemons and add it into the mixing bowl. Mix slowly until the mixture is smooth. Pour the mixture into your crust. Place the pan into the oven and bake for 55 minutes. Cool for about 15 minutes and then loosen the springform pan. Refrigerate the cheesecake for 3-4 hours before serving. Garnish with lemon slices or lemon peel on top. That's it! Serve and enjoy!

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