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