Blueberry Lemon Cheesecake

The yummiest cheesecake dessert that just happens to be perfect for every event! Try it and you’ll see. This is the perfect balance of sweet and acidity. This dessert screams summer classic!

Here’s what you’ll need to make this the way I did:

• 1 package Golden Oreos
• 1/2 stick melted butter
• 5 blocks room temp cream cheese
• 1 1/4 cups sugar
• 1/2 cup room temp sour cream
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 1 Tbsp lemon zest
• 1/4 cup fresh lemon juice
• 4 room temp eggs 

Let’s get baking!

Preheat oven to 350°F.

Crush Oreos in a blender and add to the mixing bowl.

Next, melt the butter and pour over the crushed cookies. Mix together well.

Add to a baking pan and pack down with a drinking glass (see video).

Bake at 350°F for 7 minutes.

In a stand mixer, add cream cheese and sugar. Allow to mix 2-3 minutes on low.

Add sour cream, lemon extract, vanilla extract, lemon zest and lemon juice while mixing. Scrape sides to make sure it all gets mixed completely. 

Slowly add beaten eggs until incorporated then turn off mixer. 

Pour mixture over crust and tap on counter to release air bubbles (helps keep cheesecake from cracking while baking). 

DO NOT OPEN OVEN DOOR DURING COOKING PROCESS Bake at 350°F for 30 minutes. Reduce to 275°F for 45 minutes then turn the oven off for 30 minutes. Crack the oven open for an hour (cooling slowly prevents it from splitting). 

Cool in the fridge overnight and top with a can of blueberry pie filling. 

Print Recipe

5 from 1 vote

Blueberry Lemon Cheesecake

Servings: 18

Author: Justin Holmes

Ingredients

• 1 package Golden Oreo’s
• ½ stick melted butter
• 5 blocks room temp cream cheese
• 1 ¼ cups sugar
• ½ cup room temp sour cream
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 1 Tbsp lemon zest
• ¼ cup fresh lemon juice
• 4 room temp eggs

Instructions

• Preheat oven to 350°F.
• Crush Oreos in a blender and add to the mixing bowl.
• Next, melt the butter and pour over the crushed cookies. Mix together well.
• Add to a baking pan and pack down with a drinking glass (see video).
• Bake at 350°F for 7 minutes.
• In a stand mixer, add cream cheese and sugar. Allow to mix 2-3 minutes on low.
• Add sour cream, lemon extract, vanilla extract, lemon zest and lemon juice while mixing. Scrape sides to make sure it all gets mixed completely.
• Slowly add beaten eggs until incorporated then turn off mixer.
• Pour mixture over crust and tap on counter to release air bubbles (helps keep cheesecake from cracking while baking).
• DO NOT OPEN OVEN DOOR DURING COOKING PROCESS Bake at 350°F for 30 minutes. Reduce to 275°F for 45 minutes then turn the oven off for 30 minutes. Crack the oven open for an hour (cooling slowly prevents it from splitting).
• Cool in the fridge overnight and top with a can of blueberry pie filling.

Video

Let me know how you like this recipe! Did you put your own personal spin on it or make it exactly as I did?