Foodie Favorite: Lemon Cheesecake with Lemon Oreo Crust

Somers resident Jennie Tunkieicz has enjoyed every minute of her recent retirement, enjoying new experiences and making memories in Kenosha in addition to traveling the world.

The 2022 Kenosha.com Kenoshan of the Year has also had more time to spend in the kitchen, where she enjoys baking and trying new recipes.

Her latest creation — a Lemon Cheesecake with Lemon Oreo Crust — is one of her new favorites.

“I was worried it would be too sweet and not lemony enough, but it had a good lemon flavor,” Tunkieicz said. “The fresh lemon flavor of the filling paired with the lemon Oreo cookie crust ensured this cheesecake wasn’t overly sweet.”

Here is a delicious dish to pass as we head into the outdoor season, perfect for spring-summer get-togethers.

INGREDIENTS:

Crust

• 35 Lemon Oreos
• 5 tablespoons unsalted butter (melted)

Filling

• 4  8-ounce packages cream cheese (room temperature)
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour (regular or gluten-free measure-for-measure flour blend)
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest or zest from 2 lemons
• 1 cup sour cream
• 4 eggs

Garnish

• 1 cup heavy whipping cream
• 2 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 325 degrees. Prepare a 9-inch spring form pan by spraying with non-stick spray with flour OR non-stick spray and lightly flour (regular or gluten-free flour).
2. Add the lemon Oreos (or substitute cookies) and melted butter to a food processor and blend until crumbs are fine. The mixture should look like moist sand.
3. Pour the crumbs into the bottom of the prepared spring form pan and press into the bottom. Bake at 325 for 10 minutes. Set aside to cool while preparing the filling.

Prepare the filling:

1. In a large bowl, mix the cream cheese, sugar, flour, vanilla, lemon juice and zest until it’s well combined and creamy. Add in the sour cream and mix again. Set aside.
2. In a small bowl, lightly whisk the eggs just until they are broken up. Pour the eggs into the cream cheese mixture and mix just until combined. Do not over-mix.
3. Pour the mixture into the crust. Top with a little lemon zest if you like for decoration.

Prepare the water bath:

1. Tear two sheets of aluminum foil and wrap them around the bottom of the spring form pan, bring them up the sides and make sure the bottom is completely covered. This is to prevent moisture from getting into the cheesecake.
2. Set the foil wrapped pan onto a cookie sheet and place it onto a shelf in the oven. Pour about 2 cups of water into the cookie sheet. Bake at 325 degrees for 60-70 minutes, just until the sides start to pull away and they are lightly golden. There will be a little jiggle in the cheesecake, do not over bake.
3. When done baking, leave the cheesecake in the oven, turn off the oven and just slightly crack the door. Let the cheesecake cool in the turned off oven for about an hour. By allowing the cheesecake to cool slowly it will help prevent cracking and sinking.
4. Refrigerate covered for five or more hours before topping with whipped cream and serving.
   

Prepare the whipped cream:

1. Place the mixing bowl and mixing attachments into the freezer while you are grabbing the ingredients, about 10 minutes.
2. Pour the heavy cream, sugar and vanilla into the frosted bowl and mix on high for a few minutes. The cream is done once soft peaks are formed. Do not over mix. Scoop the whipped cream into a piping bag and decorate the top of the cheesecake as you wish.