In this light, creamy treat, our Triple Lemon Cheesecake showcases the wonderful flavor of lemon. It contains a lemon Oreo cookie crust, a creamy lemon cheesecake filling, and a zesty lemon curd. This is a lemon overload with deliciousness in every bite!
America has a love affair with cheesecakes and this delightful lemon cheesecake is one of our very favorites! It is light, lemony, and refreshing. It gets a triple dose of that sunny, sweet-tart taste!
If you like lemon as much as we do check our recipes for triple lemon cheesecake bars which is the perfect dessert for a large party. Or try our lemon ricotta cake which is part cheesecake and part butter cake, it is rich and creamy. Also, if you are in the mood for another lemony dessert, try our creamy whole lemon tart…yes, it is made with a whole lemon, including the rind, and it is delicious!
What You Need for This Triple Lemon Cheesecake:
This traditional cheesecake uses the simplest of ingredients and is baked without using a water bath.
- Lemon Oreo cookies for the crust
- Cream cheese
- Lemon juice
- Lemon zest
- Whole eggs
- Egg yolks
How to Make This Cheesecake:
We baked this cheesecake in a 10-inch springform pan. It uses six blocks (8 oz. each) of cream cheese and it will fill the pan almost to the brim. We recommend lining the sides of the pan with a strip of parchment paper that extends about an inch above the pan.
Also, cut a circle of parchment paper and place it on the bottom of the pan. As in our Cheesecake Recipe Without a Water Bath, we cooked the cheesecake in a normal oven (not convection/fan) without placing it in a pan of water. This is a brief rundown of the process, please scroll to the recipe card at the bottom of the post for full instructions.
- Prepare the Crust: Combine the ingredients for the crust and press the mixture into the bottom of the pan, then bake it until golden brown. Cool on a wire rack.
- Make the Lemon Cheesecake Custard: Mix the cheesecake filling in a large mixing bowl. Stir in the lemon zest by hand.
- Bake the Cheesecake: Pour the cheesecake batter into the crust and bake. At the end of the baking time, turn the oven off, crack the door open about 2 inches, holding it open with a wooden spoon and leave the cake in the oven for 30 minutes.
- Open the oven door completely and let the cheesecake cool for another 30 minutes in the oven. Next, place it on a wire rack on the counter until it comes to room temperature, then place it in the refrigerator to chill overnight.
- Cook the Lemon Curd Topping: Add the ingredients to a saucepan and cook on low heat until smooth and thick. Strain, then cover with plastic wrap and transfer to the refrigerator to cool.
- Spread the lemon curd over the chilled cheesecake, garnish with candied lemon slices, mint sprigs and serve
What is the Difference Between a Traditional Cheesecake and a New York-Style Cheesecake?
The basic filling for a traditional cheesecake includes only four ingredients: cream cheese, sugar, eggs plus a flavoring such as vanilla. A New York-Style cheesecake basic filling includes cream cheese, sugar, eggs, flour or cornstarch, and either heavy cream or sour cream. Both cheesecakes will have some type of crust on the bottom and often around the sides of the cake.
Are There More Than Two Types of Cheesecake?
Yes, and it seems that many countries have some sort of variation to this light and creamy dessert. Here are a few exciting cheesecakes you may want to investigate:
- Roman Cheesecake: This is an old-world cheesecake that was popular long before the invention of cream cheese. It is usually baked without a crust and the filling is made with ricotta cheese, flour, eggs and honey.
- Swedish Style Cheesecake: Also called Ostkaka – which means cheesecake. The recipe does not use cream cheese but includes rennet with the milk to thicken it. Often the rennet is omitted and substituted with cottage cheese. It is usually served with a fruit jam.
- Japanese Cotton Cheesecake: This is a light and ‘fluffy-as-cotton’ type of cheesecake reminiscent of a soufflé. What gives this cheesecake the special cloud-like texture? Whipped egg white are folded into the batter.
- No-Bake Cheesecakes: This type of cheesecake is rich with cream cheese, heavy whipping cream and flavorings. It does not use eggs, but it is stabilized with unflavored gelatin. Some tempting examples are our recipes for this spectacular No-Bake chocolate Bailey’s Cheesecake and No-Bake Pumpkin Cheesecake. Then, there is this special occasion strawberry stuffed cheesecake.
Are you on a keto plan? With the appropriate additions of lemon and lemon zest, this triple lemon cheesecake can also be made in the same manner as Abby’s Keto Cheesecake that is sugar-free and gluten-free.
Some Other Recipes We Are Sure You Will Love:
Your guests will think this eggless tiramisu came out of a fancy Italian restaurant! Delight your friends with the decadently rich taste of this timeless dessert. Traditional tiramisu recipes include raw eggs, however, we made our recipe eggless!
Mango Mousse Cake: This luscious dessert begins with a light, coconut-infused sponge cake and is topped with a thick layer of cloud-like fresh mango mousse!
This recipe for Lavender Panna Cotta with Lemon Syrup: is a lovely make-ahead dessert. A silky mound of lavender-infused cream, drizzled with a delicate lemon syrup. Panna cottas are among the easiest of the Italian desserts.
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For The Crust:
- 2 cups of crushed Oreo Lemon cookie crumbs
- 3 tablespoons granulated sugar
- 1/2 cup butter, melted
For the Filling:
- 6 packages, 8 oz. each, cream cheese, room temperature
- 1-2/3 cup (334 grams) granulated sugar
- 1/4 teaspoon table salt
- 1/4 cup lemon juice
- 2 teaspoons vanilla extract
- 6 eggs, room temperature
- 2 tablespoons lemon zest
For the Lemon Curd Topping:
- 7 large egg yolks
- 1 cup sugar
- 6 tablespoons butter, softened
- 2/3 cup lemon juice
- Zest from 2 lemons
- 1/2 teaspoon salt
For the Crust:
- Heat the oven to 350°F
- Coat the inside rim of a large 10-inch springform pan with butter. Cut a 3-1/2 inch strip of parchment paper to line the inside edge of the pan forming a collar that extends past the top of the pan. Spray the paper and the pan bottom with oil spray.
- Place the crushed cookie crumbs in a bowl and stir in the sugar. Drizzle the melted butter over the mixture and toss to combine.
- Tip the crumb mixture into the prepared pan and press against the bottom of the pan. Transfer to the oven and bake for 15 minutes, then remove and cool completely before filling.
- To Make the Custard Filling:
- Reduce the oven temperature to 225°F.
- In the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl and a hand-held mixer, add the cream cheese and beat on medium speed for 1 minute to break up the cream cheese. You will need to stop the motor and scrape up the bottom and sides.
- Add the sugar and salt to the cream cheese and mix on low speed until blended together, about 1 minute, then add the lemon juice and vanilla. Increase the speed to high and beat the mixture for 6 to 8 minutes, until it is smooth, light and creamy. Be sure to stop the mixer at least twice during this time to scrape down the bottom and sides of the bowl.
- Break the eggs into a dish and whisk to break them up, being careful to not create bubbles.
- With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture and mix until they are incorporated. Scrape down the sides and bottom of the bowl. Continue adding, mixing and scraping the bowl with the remaining eggs, mixing only until they are well blended.
- Keep the mixer speed on low.
- Stop the motor and fold in the lemon zest, scraping the bottom and sides of the bowl.
- Set the pan with the cooled crust on a baking sheet and tip the cheesecake batter into the crust, smoothing out the top.
- Transfer the baking sheet to the middle rack of the oven so it sits over the pan of hot water.
- Bake the cheesecake for 2 hours and 10 minutes. Turn off the oven and crack the oven door about 2-inches, holding it open with a wooden spoon. Keep the cheesecake in the oven for 30 minutes, then remove the wooden spoon and open the oven door completely and let the cake cool in the oven for an additional 30 minutes. Transfer the cake to a wire cooling rack and when it has cooled completely place it into the refrigerator for at least 6 hours or overnight.
- For the Lemon Curd Topping:
- Set a strainer over a bowl and keep it available near the stove
- In a heavy non-reactive saucepan, beat the egg yolks, sugar and butter until well combined. Stir in the lemon juice, zest and salt. Cook over medium-low heat, stirring constantly, for about 15 minutes until thick and glossy. Do not let the mixture boil during the process. When the mixture is thick enough it will coat the back of a spoon and you can run your finger through it and it will hold a trail.
- Pour the curd into the strainer and press with the back of a spoon or silicon/rubber spatula. Discard the lemon zest and any lumps that are left in the strainer.
- Cover the bowl of lemon curd with plastic wrap and transfer to the refrigerator. It will continue to thicken as it chills.
- Spread the lemon curd over the top of the chilled cheesecake.
- We used lemon Oreo sandwich cookies and there is no need to remove the filling.
- The cookie crumbs makes a rich, thick bottom crust or enough for a thinner bottom crust and the sides.
- Adding a parchment collar to the inside of the pan ensures the batter will not overflow during baking and a parchment paper bottom will make fore easier transfer from the pan.
- Be sure the cream cheese and eggs are at room temperature.
- Whisk the eggs in a separate bowl before you add them to the batter. That will ensure that they incorporate into the batter easily. Don't over-whisk the eggs and make them foamy. Foamy eggs will add air to the cheesecake batter and make the cheesecake crack.
- Add the eggs in portions, mixing thoroughly before adding the next portion.
- When the cheesecake is finished baking, turn the oven off, crack the door, and leave the cheesecake in the oven. It will continue to bake from residual heat. After 30 minutes, open the oven door and let the cheesecake cool in the oven for another 30 minutes. This technique helps the cheesecake cool slowly and prevents cracks from forming.
- If your oven has the capability of baking with either the regular bake setting or the convection setting. Choose the regular setting and the cake will remain pale as in the photos.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 274mgSodium: 531mgCarbohydrates: 48gFiber: 1gSugar: 36gProtein: 9g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.