Meyer Lemon Cheesecake

Posted by request

• Ready In: 2 hrs
• Serves: 10-12

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.