Meyer Lemon Cheesecake

• Crust
• lemon cookie crumbs1 1⁄2 cups
• unsalted butter, melted↗1⁄4 cup
• Filling
• cream cheese, softened↗2 (8 ounce) packages

  softened

• sugar↗3⁄4 cup
• eggs↗3
• meyer lemon zest2 tablespoons
• fresh meyer lemon juice↗2 tablespoons
• vanilla↗1 teaspoon
• Topping
• sour cream↗1⁄2 cup
• sugar↗1⁄4 cup
• fresh meyer lemon juice↗1 tablespoon
• vanilla↗1⁄2 teaspoon

Step-by-step instructions

1. 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. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 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. 10

    Bake for 5 minutes more.

11. 11

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