Meyer Lemon Cheesecake

By JimnShel1

Ingredients

• Crust:
• 1 3/4 Cup Graham Cracker crumbs
• 3 Tbsp Sugar
• 7 Tbsp butter, melted
• Cheesecake:
• 40 Ounces Cream Cheese, room temperature
• 1 1/4 Cups sugar
• 2 Tbsp Lemon Zest
• 2 tsp Vanilla Extract
• 3 Tbsp Cornstarch
• 1/3 Cup Heavy Cream
• 3 eggs
• 2 egg yolks
• 1/3 cup Lemon Juice

Preparation

Step 1

Preheat oven to 375 degrees and butter the bottom of a 10-inche spring form pan.

Mix together the graham cracker crumbs, sugar and melted butter. Press into the spring form pan, going up the sides only 1/4 inch. Bake about 8 minnutes, until lightly browned. Cool completely.

Decrease oven temperature to 325 degrees.

In a stand mixer, cream the cream cheese until it's smooth. Add the sugar and lemon zest and mix together. Add the vanilla extract, cornstarch, and heavy cream and stir until combined. Add the eggs and yolk one at a time; mix each in before adding the next. Stir in the lemon juice. Pour the cheesecake filling into the spring form pan on top of the cooled crust. Bake in a water bath for 60-70 minutes. The outer edges should be set and the center will jiggle a little when you move it.