Meyer Lemon Cheesecake

READY IN: 2hrs
SERVES: 10-12




  • *If you can't get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor.
  • Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides.
  • Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze.
  • Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
  • Add eggs, one at a time, beating after each addition.
  • Mix in zest, juice, and vanilla; pour over frozen crust.
  • Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
  • Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
  • 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.
  • Bake for 5 minutes more.
  • Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.