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Blueberry Lemon Cheesecake on plate
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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