Found in SL March 2026 issue here.
2 1/2 cups (abt 25) crushed cream-filled lemon sandwich cookies ( Lemon Oreo Sandwich Cookies)
2 1/2 Tbsp. salted butter, melted
5 (8-oz.) pkgs. cream cheese, softened
1 1/2 cups granulated sugar
2 Tbsp. all-purpose flour
4 large eggs
2 large egg yolks
1 Tbsp. lemon zest plus 5 Tbsp. fresh juice (about 2 lemons)
2 Tbsp. heavy cream, at room temperature
Topping
4 oz. cream cheese, softened
3/4 cup (about 3 oz.) powdered sugar
1 1/4 cups heavy whipping cream
1 cup Lemon Curd (recipe below)
Preheat oven to 350°F. Wrap outside of a lightly greased 9-inch shiny springform pan in a double layer of heavy-duty aluminum foil. Stir together crushed cookies and melted butter in a bowl. Press onto bottom of prepared pan.
Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool on a wire rack until ready to use. Reduce oven temperature to 325°F.
Beat cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Stir in lemon zest, lemon juice, and heavy cream.
2 1/2 Tbsp. salted butter, melted
5 (8-oz.) pkgs. cream cheese, softened
1 1/2 cups granulated sugar
2 Tbsp. all-purpose flour
4 large eggs
2 large egg yolks
1 Tbsp. lemon zest plus 5 Tbsp. fresh juice (about 2 lemons)
2 Tbsp. heavy cream, at room temperature
Topping
4 oz. cream cheese, softened
3/4 cup (about 3 oz.) powdered sugar
1 1/4 cups heavy whipping cream
1 cup Lemon Curd (recipe below)
Preheat oven to 350°F. Wrap outside of a lightly greased 9-inch shiny springform pan in a double layer of heavy-duty aluminum foil. Stir together crushed cookies and melted butter in a bowl. Press onto bottom of prepared pan.
Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool on a wire rack until ready to use. Reduce oven temperature to 325°F.
Beat cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Stir in lemon zest, lemon juice, and heavy cream.
Pour batter into prepared crust. Place springform pan in a roasting pan. Carefully pour boiling water into the roasting pan, filling halfway up the sides of the springform pan.
Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.
Remove cheesecake from roasting pan and water bath, and place on wire rack. Cool completely, about 2 hours. Cover with plastic wrap, using wooden picks to prevent plastic wrap from touching top of cheesecake. Chill 8 to 24 hours.
Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Prepare the Topping: Beat cream cheese and powdered sugar with a stand mixer fitted with a whisk attachment on low speed until smooth and combined, about 2 minutes. Gradually add cream, beating on medium-low speed until combined and starting to thicken, about 2 minutes. Increase mixer speed to medium, and beat until medium-stiff peaks form, 15 to 30 seconds. Spread top with 1 cup lemon curd.
Remove cheesecake from roasting pan and water bath, and place on wire rack. Cool completely, about 2 hours. Cover with plastic wrap, using wooden picks to prevent plastic wrap from touching top of cheesecake. Chill 8 to 24 hours.
Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Prepare the Topping: Beat cream cheese and powdered sugar with a stand mixer fitted with a whisk attachment on low speed until smooth and combined, about 2 minutes. Gradually add cream, beating on medium-low speed until combined and starting to thicken, about 2 minutes. Increase mixer speed to medium, and beat until medium-stiff peaks form, 15 to 30 seconds. Spread top with 1 cup lemon curd.
Transfer cooled cheesecake to a plate; top with whipped cream. Spoon and swirl lemon curd into whipped cream as desired.
Lemon Curd Recipe
Makes about 1 1/2 cups
Makes about 1 1/2 cups
1 cup granulated sugar
1/4 cup salted butter
1 1/2 tsps. grated lemon zest plus 1/2 cup fresh juice (from 3 lemons)
2 large eggs
1 large egg yolk
Place sugar, butter, lemon zest, lemon juice, eggs, and egg yolk in a heavy 4-quart saucepan; heat over medium, stirring constantly, until butter is melted. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens and coats the back of a spoon, 10 to 14 minutes.
Pour curd through a fine mesh strainer into a medium bowl. Place a sheet of plastic wrap directly on top of warm curd. Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks. Stir before using.
1/4 cup salted butter
1 1/2 tsps. grated lemon zest plus 1/2 cup fresh juice (from 3 lemons)
2 large eggs
1 large egg yolk
Place sugar, butter, lemon zest, lemon juice, eggs, and egg yolk in a heavy 4-quart saucepan; heat over medium, stirring constantly, until butter is melted. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens and coats the back of a spoon, 10 to 14 minutes.
Pour curd through a fine mesh strainer into a medium bowl. Place a sheet of plastic wrap directly on top of warm curd. Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks. Stir before using.
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Our Tips for the Best Cheesecake
For the tastiest, best-looking lemon cheesecake, keep these pro tips from our test kitchen in mind:
For the tastiest, best-looking lemon cheesecake, keep these pro tips from our test kitchen in mind:
Add cream to the filling: For an extra-creamy, luscious texture. You can also use sour cream in its place.
Boost the flavor: Fresh lemon juice and zest offer a bright and citrusy balance to the richness of the cream cheese filling. Feel free to add a pinch of salt or a hint of vanilla extract for even more complexity.
Swirl gently: For the most pronounced color, swirl the yellow batter only slightly to make sure it stays distinct.
Bake using a water bath: Water surrounding the cheesecake will remain under 212°F, meaning your cheesecake will bake gently without direct heat overcooking the exterior.
Cool in phases: Cheesecake should be left to rest in a turned-off oven, and cooled completely to room temperature before chilling. This gentle process will prevent drastic changes in temperature that could cause cracking.
Run a knife around the cake: Run a knife or offset spatula around the edge of the cake before cooling at room temperature to help the cake release from the sides, preventing cracks.
Chill before serving: For the most sliceable texture, chill at least 8 or up to 24 hours before topping and serving.
Lemon Cheesecake Variations
Add your own unique twist to this cheesecake recipe with these fun twists and variations:
Crumb crust: Swap the lemon cookies for graham crackers, vanilla wafers, shortbread cookies, gingersnaps, and more as desired. You can also add in some finely chopped nuts or shredded coconut.
Extracts: Add vanilla bean extract or paste for added depth, or almond or coconut extract for a fun twist.
Spices: Sprinkle a bit of ground cardamom, cinnamon, ginger, or other favorite spices into the filling for added complexity.
Citrus: Lemons can be swapped for Meyer lemons, blood oranges, oranges, limes, or even grapefruit for a unique flavor profile. You can also top the cake with other types of curd as desired, including passionfruit or orange curd.
Swirls: Add a swirl into the batter in the place of the yellow hue with blueberry puree or raspberry jam.
Garnishes: Top the cake with candied lemon slices, edible flowers, toasted meringue, or white chocolate shavings for a fun touch.
How To Store Leftover Cheesecake
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. Past that point, freeze in individual slices for quick thawing. Wrap tightly with plastic wrap and foil or place into a freezer-safe airtight container before freezing. Thaw in the refrigerator overnight before enjoying.
Boost the flavor: Fresh lemon juice and zest offer a bright and citrusy balance to the richness of the cream cheese filling. Feel free to add a pinch of salt or a hint of vanilla extract for even more complexity.
Swirl gently: For the most pronounced color, swirl the yellow batter only slightly to make sure it stays distinct.
Bake using a water bath: Water surrounding the cheesecake will remain under 212°F, meaning your cheesecake will bake gently without direct heat overcooking the exterior.
Cool in phases: Cheesecake should be left to rest in a turned-off oven, and cooled completely to room temperature before chilling. This gentle process will prevent drastic changes in temperature that could cause cracking.
Run a knife around the cake: Run a knife or offset spatula around the edge of the cake before cooling at room temperature to help the cake release from the sides, preventing cracks.
Chill before serving: For the most sliceable texture, chill at least 8 or up to 24 hours before topping and serving.
Lemon Cheesecake Variations
Add your own unique twist to this cheesecake recipe with these fun twists and variations:
Crumb crust: Swap the lemon cookies for graham crackers, vanilla wafers, shortbread cookies, gingersnaps, and more as desired. You can also add in some finely chopped nuts or shredded coconut.
Extracts: Add vanilla bean extract or paste for added depth, or almond or coconut extract for a fun twist.
Spices: Sprinkle a bit of ground cardamom, cinnamon, ginger, or other favorite spices into the filling for added complexity.
Citrus: Lemons can be swapped for Meyer lemons, blood oranges, oranges, limes, or even grapefruit for a unique flavor profile. You can also top the cake with other types of curd as desired, including passionfruit or orange curd.
Swirls: Add a swirl into the batter in the place of the yellow hue with blueberry puree or raspberry jam.
Garnishes: Top the cake with candied lemon slices, edible flowers, toasted meringue, or white chocolate shavings for a fun touch.
How To Store Leftover Cheesecake
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. Past that point, freeze in individual slices for quick thawing. Wrap tightly with plastic wrap and foil or place into a freezer-safe airtight container before freezing. Thaw in the refrigerator overnight before enjoying.
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