Meyer Lemon Cheesecake

Submitted by ratherbeswimmin

"Posted by request"

 

• Ready In: 2hrs
• Ingredients: 12
• Serves: 10

ingredients

• Crust

• 354.88 ml lemon cookie crumbs
• 59.14 ml unsalted butter, melted

• Filling

• 2 (453.59 g) package cream cheese, softened
• 177.44 ml sugar
• 3 eggs
• 29.58 ml meyer lemon zest
• 29.58 ml fresh meyer lemon juice
• 4.92 ml vanilla

• Topping

• 118.29 ml sour cream
• 59.14 ml sugar
• 14.79 ml fresh meyer lemon juice
• 2.46 ml 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.

Reviews

[Beth Gray]

LOVE this recipe! It is my go-it cheesecake for get togethers at church or work. EVERYONE asks for the recipe. The secret to a great cheesecake is to use a crust that pairs well with the cheesecake - never use graham cracker as it is too strong a taste and it overpowers the subtle flavor of a really good cheesecake. For this cheesecake I make my own lemon wafers cutting the sugar in half. Too much sugar in the crust and it will crystallize when you bake it making the crust hard as a rock. Using the substitute of orange and lemon juice works well if there are no Meyer lemons to be had. Also - NEVER beat the cream cheese on med-high - always low and slow to prevent air from being whipped into the batter. Fewer cracks that way! AND putting a pan of water in the oven for a steam bath while it cooks is always a good idea.