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–+ servings

Lemon Cheesecake with Oat Crust

This lemon cheesecake combines a creamy filling with a crunchy oat crust, offering a refreshing balance of sweetness and tartness, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups rolled oats Use rolled oats for best texture.
  • 0.5 cups unsalted butter, melted
  • 0.25 cups brown sugar
  • 0.25 teaspoons salt
For the Cheesecake Filling
  • 1 package cream cheese, softened An 8 oz package.
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 0.33 cups fresh lemon juice
  • 1 tablespoon lemon zest
For Topping
  • 0.5 cups whipped cream For topping.
  • Additional oat crumbs For topping.

Method
 

Preparation of Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine rolled oats, melted butter, brown sugar, and salt.
  3. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form the crust.
  4. Bake the crust for about 10-12 minutes, until it's lightly golden.
Preparation of Filling
  1. In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until completely smooth.
  2. Incorporate the eggs one at a time, ensuring to mix well after each addition.
  3. Stir in the fresh lemon juice and lemon zest until everything is evenly combined.
Baking
  1. Pour the cheesecake mixture over the pre-baked oat crust and slide it into the oven.
  2. Bake for 25-30 minutes, monitoring for a center that remains slightly jiggly, indicating it's perfectly set.
  3. Once done, allow it to cool completely, then refrigerate for at least four hours.
Serving
  1. Before serving, generously top with whipped cream and sprinkle additional oat crumbles over the top.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 200mgFiber: 1gSugar: 20g

Notes

Using high-quality cream cheese will enhance the cheesecake’s overall flavor. For a dairy-free option, consider vegan cream cheese. Store leftovers covered in plastic wrap in the refrigerator for up to a week.

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