This lemon macaroon cheesecake is best for the summertime because it’s too hot to turn the oven on. The flavor of this cheesecake is one of the best flavors that I’ve ever had in my life. The main reason for that is because the coconut and lemon make a heavenly combination. Fresh whipping cream on the top of the golden brown Oreo crust, makes the perfect texture to this cheesecake.

Ingredients

For the Crust

• 1 package Golden Oreos (about 14 oz)

• 6 tbsp unsalted butter, melted

For the Filling

• 2 oz white chocolate, melted

• 3 cups cream cheese, softened (about 24 oz)

• 8 oz granulated sugar (about 1 cup)

• 1 cup shredded coconut

• 10 oz lemon curd

For the Topping

• 12 oz heavy whipping cream (about 1½ cups)

• 6 oz powdered sugar (about 1½ cups)

• ½ cup toasted coconut flakes

Instructions

1. Make the Crust

• Grease a 9-inch springform pan lightly with cooking spray.

• In a food processor or blender, pulse the Golden Oreos into fine crumbs.

• Add the melted butter and pulse until the crumbs are evenly coated.

• Press the mixture firmly into the bottom and slightly up the sides of the pan to form a compact crust.

• Refrigerate while preparing the filling.

2. Prepare the Filling

• In a microwave-safe bowl, gently melt the white chocolate in 15–20 second intervals, stirring between each, until smooth. Set aside to cool slightly.

• In a large mixing bowl, beat the cream cheese with an electric mixer for 3–4 minutes, until creamy and smooth.

• Add the melted white chocolate, granulated sugar, and shredded coconut. Beat for another 2 minutes until fully combined.

• Spread the mixture evenly over the chilled crust.

• Carefully spread the lemon curd evenly over the cream cheese layer.

3. Make the Topping

• In a mixing bowl, whip the heavy cream on medium speed until it begins to bubble and thicken.

• Slowly add the powdered sugar and continue whipping until stiff peaks form.

• Spread the whipped cream evenly over the cheesecake.

• Garnish with toasted coconut flakes on top.

4. Chill and Serve

• Refrigerate the cheesecake for at least 5 hours, or until fully set.

• Slice, serve, and enjoy!

Make Ahead & Storage

• Refrigerator: Store covered for up to 4 days.

• Freezer: Freeze individual slices for up to 2 months; thaw overnight in the fridge.

Timing

• Prep Time: ~25 minutes

• Chill Time: ~5 hours

• Total Time: ~5 hours 25 minutes

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Ingredients

• 200 g of Oreo biscuits
• 4 tablespoons melted butter or margarine
• 500 g cream cheese
• 200 g of sugar   
• 1 spoon of vanilla extract  
• 1/2 l warm sweet sour cream   
• 6 spoons of melted chocolate   
• 2 tablespoons of gelatin

Directions

• First what you want to do is to put your Oreos in the blender. Add the butter and mix until they blend nicely together. Place the mixture on the bottom of a round mold with a diameter of 20 centimeters.
• Mix the cream cheese with sugar and vanilla extract and wipe it with a mixer. Heat the sweet-sour cream to be warm / no hot / put in gelatin and stir well to dissolve, and then combine it with mixed cream cheese and sugar. Distribute the resulting mixture into four bowls of different sizes.
• Back to the first bowl. Pour 3 cups of the mixture obtained and do not add chocolate to it. So it remains white. After that, in the second bowl pour 2 cups of the resulting mixture and mix with 1 tablespoon of melted chocolate. The third bowl needs to be filled with 2 1/2 cups of the resulting mixture and mix with 3 tablespoons of melted chocolate.
• In the fourth bowl pour 1 cup of the resulting mixture and mix with 2 tablespoons of melted chocolate. Take those fills of different colors and pour one by one, from the brightest to the darkest over the bark of Oreo biscuits. Leave in the refrigerator overnight.

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