Categories: Cheesecake, Dessert

Ingredients

• Crust:
• 1 1/2 cups lemon cookie crumbs
• 1/4 cup unsalted butter, melted
• Filling:
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 2 tablespoons meyer lemon zest
• 2 tablespoons fresh meyer lemon juice
• 1 teaspoon vanilla
• Topping:
• 1/2 cup sour cream
• 1/4 cup sugar
• 1 tablespoon fresh meyer lemon juice
• 1/2 teaspoon vanilla

Directions

1. *If you can’t get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor.

2. Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides.

3. Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze.

4. Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.

5. Add eggs, one at a time, beating after each addition.

6. Mix in zest, juice, and vanilla; pour over frozen crust.

7. Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.

8. Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.

9. Topping: in a small bowl, combine sour cream, sugar, lemon juice, and vanilla; pour mixture into the center of cooled cake and spread out to edges.

10. Bake for 5 minutes more.

11. Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.

Email to a friend | Print this recipe | Back