why make this recipe
Lemon Cheesecake with Oat Crust is a delightful dessert that combines the tartness of lemon with the creaminess of cheesecake and the crunch of oats. This recipe is perfect for those who love a refreshing and zesty treat. The oat crust adds a unique twist, making it healthier and more interesting than a traditional graham cracker crust. Whether you’re serving it at a family gathering, a birthday party, or just enjoying a slice at home, this cheesecake will surely impress anyone who takes a bite.
how to make Lemon Cheesecake with Oat Crust
Ingredients:
- 1 1/2 cups oats
- 1/2 cup butter, melted
- 1/4 cup sugar
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup crumbled graham crackers (for topping)
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the oats, melted butter, and 1/4 cup sugar until well combined. Press this mixture into the bottom of a greased 9-inch springform pan.
- Bake the crust for 10 minutes, then remove it and let it cool.
- In another bowl, beat the cream cheese until smooth. Gradually add in 1 cup of sugar and mix until creamy.
- Add the sour cream, eggs, lemon juice, and lemon zest. Mix everything until well incorporated.
- Pour the cheesecake mixture over the cooled oat crust.
- Bake the cheesecake for 60 minutes or until set.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, sprinkle the top with crumbled graham crackers.
how to serve Lemon Cheesecake with Oat Crust
Serve the lemon cheesecake chilled. You can slice it into wedges and place it on individual plates. It pairs wonderfully with fresh berries or a dollop of whipped cream. A sprig of mint can also add a nice touch to the presentation.
how to store Lemon Cheesecake with Oat Crust
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for about 4 to 5 days. If you want to keep it longer, you can freeze it. Just make sure to wrap it well in plastic wrap and then aluminum foil.
tips to make Lemon Cheesecake with Oat Crust
- Ensure the cream cheese is at room temperature before mixing. This helps create a smooth filling without lumps.
- You can adjust the amount of lemon juice and zest if you prefer a stronger lemon flavor.
- Make sure to let the cheesecake cool completely before refrigerating to prevent condensation from forming on top.
variation
If you want to try something different, you can add fresh blueberries or strawberries to the cheesecake mixture for added flavor and texture. Another option is to use a mix of different citrus fruits like lime or orange for a tropical twist.
FAQs
1. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats. However, rolled oats give a better texture for the crust.
2. How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day or two in advance, allowing the flavors to meld together beautifully.
Lemon Cheesecake with Oat Crust
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the oats, melted butter, and 1/4 cup sugar until well combined. Press this mixture into the bottom of a greased 9-inch springform pan.
- Bake the crust for 10 minutes, then remove it and let it cool.
- In another bowl, beat the cream cheese until smooth. Gradually add in 1 cup of sugar and mix until creamy.
- Add the sour cream, eggs, lemon juice, and lemon zest. Mix everything until well incorporated.
- Pour the cheesecake mixture over the cooled oat crust.
- Bake the cheesecake for 60 minutes or until set.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, sprinkle the top with crumbled graham crackers.