Meyer Lemon Cheesecake - cooking recipe

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

Preparation

*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\u00b0; 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.