Ingredients:
For the Crust:
24 Oreo cookies (crushed into fine crumbs)
4 tbsp (½ stick) unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, softened
¾ cup granulated sugar
2 large eggs
¼ cup sour cream
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
½ cup crushed Oreo pieces (optional, for texture)
For the Topping (Optional):
1 cup whipped cream
Lemon zest & Oreo crumbles for garnish
Instructions:
Preheat Oven:
Set to 325°F (163°C). Grease a 9-inch springform pan or line a muffin tin with cupcake liners for mini cheesecakes.
Prepare the Crust:
In a bowl, mix crushed Oreos and melted butter until combined.
Press the mixture firmly into the bottom of the springform pan.
Bake for 8 minutes, then let cool while preparing the filling.
Make the Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well.
Mix in sour cream, lemon juice, lemon zest, and vanilla.
Gently fold in crushed Oreo pieces (if using).
Assemble & Bake:
Pour the filling over the crust and smooth the top.
Bake for 40–45 minutes (or 18–20 minutes for mini cheesecakes) until the center is set but slightly jiggly.
Turn off the oven and crack the door open, letting the cheesecake cool gradually for 30 minutes.
Chill:
Transfer the cheesecake to the fridge and chill for at least 4 hours, or overnight for best results.
Garnish
Top with whipped cream, lemon zest, and Oreo crumbles.
Slice, Serve and Enjoy
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