Triple Lemon Cheesecake

Lemon cheesecake slice with toppings on white plate and green-handled fork.

4.75 from 4 votes

Our Triple Lemon Cheesecake is a light, creamy dessert with a lovely lemon flavor. It contains a lemon Oreo cookie crust, a creamy lemon flavored cheesecake filling, and a wonderfully acidic lemon curd.

Prep Time15

Cook Time2 10

Additional Time1

Total Time3 25

Course: Desserts

Cuisine: American

Keyword: lemon cheesecake, Triple Lemon Cheesecake

Servings: Servings

Author: Pat Nyswonger

Ingredients

For The Crust:

18 to 20 Lemon Oreo cookies crushed 2 cups
3 tablespoons granulated sugar
4 to 5 tablespoons butter melted

For the Filling:

6 (8 ounce) packages cream cheese room temperature
1 ⅔ cup granulated sugar
¼ teaspoon salt
¼ cup fresh lemon juice
2 teaspoons vanilla extract
6 large eggs room temperature
2 tablespoons lemon zest

For the Lemon Curd Topping:

7 egg yolks
1 cup granulated sugar
6 tablespoons butter softened
⅔ cup fresh lemon juice
1 tablespoon lemon zest
½ teaspoon salt

Instructions

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.

Notes

Use Lemon Oreos: Use Lemon Oreo sandwich cookies for the crust. There's no need to remove the filling.

Choose your crust: This recipe makes a thick bottom crust. If you prefer, use some of the crumbs to line the sides of the pan instead.

Line the pan: Line the bottom of the pan with parchment paper for easy removal. A parchment collar around the sides also helps contain the batter and releases cleanly from the pan.

Start with room-temperature ingredients: Let the cream cheese and eggs come to room temperature before mixing for the smoothest filling.

Cool it slowly: Turn off the oven when the cheesecake is done, crack the door open about 2 inches, and let it cool for 30 minutes. Then open the door fully and cool for another 30 minutes before transferring it to a cooling rack. Slow cooling helps prevent cracks.

Skip the convection setting: If your oven offers both regular bake and convection, use the regular bake setting. It helps the cheesecake bake more evenly and keeps the top pale.

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