Lemon Cheese Cake

 Lemon Cheese Cake

Oh my goodness. Be still my heart.  If you love lemon and creamy cold desserts, then you will absolutely love this!  It is the perfect summer delight! 

Lemon Cheese Cake

Crust

24 Golden Oreo Cookies, filling removed

1 tablespoon sugar

5 tablespoons butter, melted

Preheat oven to 350 degrees. Set your oven rack near the bottom.  

Pulse the Oreo cookies and sugar in a food processor to make fine crumbs. Add the melted butter and pulse until combined. Transfer the crumb mixture to a 9-inch spring form pan and press evenly into the bottom. You can go a little up the sides if desired.  

Bake crust until golden brown, about 10 minutes. Remove crust from the oven and reduce heat to 325 degrees. Allow to completely cool.  When the pan is cool enough to handle wrap the outside of the pan with foil to make it waterproof.  

Filling

5 packages (8 ounces each) cream cheese, softened

1-2/3 cups sugar

1/8 teaspoon salt

1/4 cup lemon juice

1-1/2 teaspoons vanilla extract

5 large eggs, lightly beaten

Blueberries, optional

In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place the spring form pan into the larger roasting pan; add 1 inch of hot water to the larger pan.

Bake cheese cake 70-80 minutes or until center is just set.  Remove spring form pan from water bath. Cool cheesecake on a wire rack for about 10 minutes. Loosen sides from pan with a knife and remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.  Remove rim from pan. 

Lemon Curd Topping

⅓ cup lemon juice (from about 2 lemons)

2 large eggs plus 1 large egg yolk

½ cup sugar

2 tablespoons cold butter, cut into ½-inch cubes

1 tablespoon heavy cream

¼ teaspoon vanilla extract

pinch of salt

Heat the lemon juice in a small saucepan over medium heat until it is hot, but not boiling.

In a small bowl, whisk the eggs. Gradually whisk in the sugar, whisking constantly until blended. Begin pouring hot lemon juice into egg mixture as you are whisking. Pour the mixture back into the saucepan and continue to cook over medium heat, stirring constantly until thick enough to coat the back of a spoon.

Remove the pan from the heat and whisk in the butter until it is melted. Stir in the cream, vanilla and salt. (If you have lumps in the curd, pour through a fine mesh strainer to strain any lumps.) 

Refrigerate curd until cold.  Pour on top of chilled cheese cake while still in spring form pan. Cover tightly with plastic wrap and refrigerate for 24 hours. Serve with a dollop of whipped cream and some blueberries.

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