Lemon Cheesecake

Lemon Cheesecake | A seriously amazing lemon swirled cheesecake

Lemon Cheesecake | www.wineandglue.com | A seriously amazing lemon swirled cheesecake


Up until very recently I was a lemon curd virgin.

And I think it’s because I like lemon desserts, but don’t like crave them or anything.  But then I saw a recipe for lemon curd, and I was super intrigued.  And then all my blogging buddies started posting all these lemony desserts that screamed spring!  And honestly, at this point I really will do anything for a taste of spring.

Suddenly I was craving lemon.

And then this Lemon Cheesecake popped into my brain.

Lemon Cheesecake | www.wineandglue.com | A seriously amazing lemon swirled cheesecake

I made it this easy microwave lemon curd with my kids and we had a blast.  And I wanted to eat it all with a spoon!  But if you don’t feel like making your own, you can pick up a jar in the store near the jellies.

The crust for the cheesecake is made from Lemon Oreos.  If you can’t find those (I got mine at Target), you could use regular Golden Oreos or you could just make a straight up graham cracker crust.

Now, this is a lemony Lemon Cheesecake.  But I loved each and every bite of it.  And like I said, I’m not a huge lemon dessert fan.  Like ’em, wouldn’t push down someone’s grandma to get one.  But for this cheesecake, I might. 🙂

Lemon Cheesecake | www.wineandglue.com | A seriously amazing lemon swirled cheesecake

Lemon Swirl Cheesecake


  • For Crust
  • 1/2 a package of Lemon Oreos
  • 1 TBSP butter, melted
  • For Filling
  • 3 8 oz packages of cream cheese at room temperature
  • 3 eggs
  • 1/2 cup granulated sugar
  • 2 tsps vanilla
  • 1 cup lemon curd


  1. Preheat your oven to 375 degrees.
  2. Crush the Lemon Oreos and mix with the melted butter. (I crushed mine using a food processor and just poured the melted butter in and mixed another minute or two until well combined).
  3. Press the Oreo-butter mixture into the bottom of a springform pan and set aside.
  4. With the paddle attachment on your mixer, mix the cream cheese, sugar, eggs, and vanilla on low speed for about five minutes.
  5. With the whisk attachment, continue mixing on medium for about 5 more minutes. (Note: If you only have a paddle attachment, that will work fine, the goal here is just to get a really smooth consistency.)
  6. Pour half the batter into your spring form on top of the cookie crust and spread gently.
  7. Pour half of the lemon curd in large dollops on top of the first layer of cheese cake and swirl gently with a butter knife.
  8. Repeat with the remaining cheesecake batter and then lemon curd.
  9. Bake for 40 to 45 minutes, until the top is slightly cracked and the edges are golden (mine took 43 minutes).

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Lemon Meringue Cookie Cups from Mom On Timeout

Lemon Cheesecake | www.wineandglue.com | A seriously amazing lemon swirled cheesecake


  1. Meaghan Voigt says

    This looks really yummy, Lisa! I hadn’t seen lemon oreos! I bet the lemon girl scout cookies would be good in the crust, too!
    I WILL push anyone’s grandmother down for lemon desserts…

    • says

      See, Meaghan, that’s one of the many reasons we’re friends! Yes, I’m sure the lemon girl scout ones would be great too! Though you might have to adjust the butter a little.

  2. says

    I need this to accompany my morning coffee! I don’t know why lemon flavor makes it into acceptable breakfast food for me (kind of like a danish) but it does. 🙂 Using lemon oreos for the crust is a genious idea. I don’t generally like crust but a cookie crust is a different story. 🙂 Thanks!

  3. says

    I hear you! I’m not a big lemon person either, but this time of year, it just seems like the right thing to do, like key lime in summer. Besides, I’ve noticed that once I start eating the lemon, it’s actually hard to stop. And (gasp!) it’s not chocolate.
    Beautiful cheesecake! Love the idea of using Oreos for the crust.


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