A delicious, fresh, and creamy dessert with a touch of lemon and a crunchy Oreo cookie crust. It is very easy to make and is truly delicious, with a very intense and delicate flavor. Try it and it will be your favorite dessert!
270 grams oreo-type cookie , crushed without the filling
90 grams unsalted butter
900 grams cream cheese
200 milliliters Greek yogurt
250 grams sugar
1 egg yolk
3 egg whites
1 tablespoon lemon juice
3 tablespoons flour
1 tablespoon liquid vanilla
300 grams oreo-type cookie , for decoration (again without the filling, just the cookie)
Preparation
30 mins
40 mins
Low
Cookie base: mix the crushed cookies with softened butter until forming a consistent dough (not too dry, not too wet, the amount of butter is exact for the amount of cookies).
Line the bottom of the cheesecake mold with wax paper and grease it, form the crust with the cookie mixture, press well, and refrigerate until the cheesecake mixture is ready.
Meanwhile, preheat the oven to 200°C.
Beat the cream cheese, add the sugar, lemon juice, flour, yogurt, and vanilla essence.
Once well mixed, add the eggs one by one and finally the yolk, mixing well.
Once the ingredients are incorporated, remove the mold from the refrigerator, pour in the mixture, smooth it out, and bake for 10 minutes at 200°C. After 10 minutes, lower the temperature to 190°C and continue baking for 30 minutes, turn off the oven and let the cheesecake cool inside for approximately 5 hours (without opening the oven at any time).
After the time has passed, remove from the oven and without unmolding... start decorating with the crushed cookie, sprinkle on top and refrigerate for 6 hours, after which remove from the refrigerator, unmold and it's ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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