Triple Lemon Cheesecake with Golden Oreo Crust – A Citrusy Delight with Layers of Tangy Lemon Flavor

This Triple Lemon Cheesecake is a dream come true for lemon lovers. With a bright and buttery Golden Oreo crust, a rich lemon-infused cheesecake filling, and a glossy lemon curd topping, this cheesecake layers tangy lemon flavors for an unforgettable dessert. Each bite is creamy, refreshing, and bursting with lemon, making it perfect for any occasion that calls for something extra special.

Scroll down for the recipe!

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Lemon desserts are beloved for their bright, zesty flavor, and this Triple Lemon Cheesecake amplifies that by incorporating lemon at every layer. The Golden Oreo crust provides a sweet and crumbly foundation, the cheesecake filling is rich and creamy with a hint of lemon, and the lemon curd on top adds a smooth, glossy finish. This dessert is as beautiful as it is delicious, perfect for impressing guests or treating yourself to a little luxury.

Why This Triple Lemon Cheesecake Will Become a New Favorite

This cheesecake is the ultimate treat for lemon enthusiasts. The combination of the tangy cheesecake, citrusy lemon curd, and buttery crust creates a layered dessert that’s both refreshing and indulgent. The use of lemon zest and juice in both the filling and topping intensifies the lemon flavor without overpowering the creamy texture of the cheesecake. Plus, the option to use store-bought or homemade lemon curd makes this recipe adaptable for any schedule.

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Nutritional Information (Per Slice, Based on 12 Slices):

• Calories: 480 kcal
• Fat: 32g
• Carbohydrates: 40g
• Protein: 7g
• Sodium: 300mg
• Fiber: 1g

Each slice is rich and satisfying, making it a perfect centerpiece dessert for gatherings or special occasions.

Serving Suggestions and Pairings

This Triple Lemon Cheesecake is delightful on its own, but it also pairs well with fresh berries or a dollop of whipped cream for a burst of color and freshness. Serve with a hot cup of tea or coffee, or a glass of chilled white wine to balance the tangy lemon flavor. A garnish of thin lemon slices or fresh mint leaves adds a decorative touch that elevates the presentation.

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Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, the cheesecake can be frozen for up to 2 months. To freeze, wrap individual slices tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator overnight before serving. This cheesecake is best enjoyed chilled.

Fun Fact: Why Lemon Complements Cheesecake So Well

Lemon adds a bright acidity to cheesecake, which balances the rich, creamy texture of the cream cheese. The citrus flavor cuts through the sweetness, making each bite refreshing rather than heavy. The result is a dessert that’s both indulgent and light, perfect for any season.

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Cooking Tips

• Avoid Overmixing the Filling: Overmixing can introduce too much air, leading to cracks. Mix on low speed and stop as soon as ingredients are well incorporated.
• Use Room Temperature Ingredients: For the best texture, make sure all your ingredients, especially the cream cheese and eggs, are at room temperature.
• Line the Pan: Using a parchment paper collar in the springform pan helps with easy removal and prevents sticking.

Optional Variations

• Berry Topping: Add fresh raspberries or blueberries on top of the lemon curd for a colorful contrast.
• Almond Crust: Replace the Golden Oreos with almond flour for a nutty, gluten-free crust option.
• Honey-Lemon Glaze: Drizzle a bit of honey on top of the lemon curd for a sweet twist.

Triple Lemon Cheesecake with Golden Oreo Crust Recipe

For the Golden Oreo Crust:

• 2 cups crushed Golden Oreo cookie crumbs (about 20 cookies)
• 3 tablespoons granulated sugar
• ½ cup butter, melted

For the Lemon Cheesecake Filling:

• 6 (8-oz.) packages cream cheese, softened
• 1⅔ cup granulated sugar (334 grams)
• ¼ teaspoon salt
• ¼ cup freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 6 large eggs, at room temperature
• 2 tablespoons lemon zest

Lemon Curd Topping:

• 7 large egg yolks
• 1 cup granulated sugar
• 6 tablespoons butter, softened
• ⅔ cup freshly squeezed lemon juice
• Zest from 2 lemons
• ½ teaspoon salt

Instructions:

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Coat the inside of a 10-inch springform pan with butter. Cut a 3½-inch strip of parchment paper to line the inside edge, forming a collar that extends past the top of the pan. Spray the parchment paper and bottom of the pan with cooking spray.
2. Make the Crust: In a mixing bowl, combine the crushed Golden Oreo crumbs, sugar, and melted butter. Stir until well combined. Press the mixture evenly onto the bottom of the prepared pan. Bake for 15 minutes, then set aside to cool completely.
3. Prepare the Cheesecake Filling: Reduce the oven temperature to 225°F (110°C). In a large mixing bowl, beat the softened cream cheese on medium speed for about 1 minute to soften. Add the sugar and salt, and beat on low speed until combined. Add the lemon juice and vanilla extract, mixing until smooth and creamy.
4. Incorporate the Eggs: Break the eggs into a small bowl and lightly whisk to break them up. With the mixer on low speed, slowly add the eggs to the cream cheese mixture in four additions, mixing each addition just until incorporated. Scrape down the sides of the bowl as needed. Fold in the lemon zest.
5. Bake the Cheesecake: Place the pan with the crust on a baking sheet. Pour the cheesecake filling over the crust, smoothing the top. Set the baking sheet in the oven on the middle rack above a pan of hot water to create steam, which helps prevent cracks. Bake for 2 hours and 10 minutes.
6. Cool the Cheesecake: Turn off the oven and crack the door open about 2 inches, using a wooden spoon to hold it open. Let the cheesecake cool in the oven for 30 minutes, then fully open the door and let it cool for another 30 minutes. Transfer the cheesecake to a wire rack to cool completely, then refrigerate for at least 6 hours or overnight.
7. Prepare the Lemon Curd Topping: In a heavy saucepan, whisk together the egg yolks, sugar, and softened butter until smooth. Stir in the lemon juice, lemon zest, and salt. Cook over medium-low heat, stirring constantly, for about 15 minutes, until thick and glossy. Avoid boiling the mixture.
8. Strain and Chill the Lemon Curd: Pour the lemon curd through a fine-mesh strainer to remove any zest or lumps. Cover with plastic wrap directly on the surface of the curd to prevent a skin from forming, then refrigerate until fully chilled.
9. Assemble the Cheesecake: Spread the lemon curd evenly over the top of the chilled cheesecake. For a smooth finish, use an offset spatula. Garnish with thin slices of lemon and fresh mint if desired.
10. Serve: Slice the cheesecake with a sharp knife dipped in hot water and wiped clean between cuts for neat slices. Enjoy the creamy, lemony goodness!

This Triple Lemon Cheesecake with Golden Oreo Crust is the ultimate dessert for citrus lovers, combining the tang of lemon with the creamy richness of cheesecake. Whether you’re serving it for a special event or just treating yourself, each slice is a bright and refreshing indulgence.