Meyer Lemon Cheesecake With Biscoff Crust by Lucy Mercer - Recipe Print View

Step 1

Heat the oven to 350°F. Grease a 9-inch springform pan. In a food processor, blitz the cookies until finely ground. Add the sugar and salt and continue to process until combined. Slowly pour in the butter and process again until finely ground and just starts to come together. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes. Let cool to room temperature.

Step 2

Heat the oven to 350°F. Using an electric mixer on medium-high speed, in a large bowl, beat the cream cheese until fluffy. Add the eggs one at a time, mixing well after each addition. Add 1 cup of the sugar and mix well, scraping down the sides of the bowl as needed. Add half of the zest to the filling. Add all of the lemon juice, vanilla extract, and lemon extract and continue to mix until just combined. Pour the filling into the prepared crumb crust. Place the pan on a baking sheet and bake for 45 to 55 minutes, until the cake is just set in the center. Remove the cake from the oven but do not turn the oven off. In a medium bowl, whisk the sour cream and the remaining 1 tablespoon of the sugar and lemon zest. Spoon the sour cream mixture onto the cheesecake and spread with an offset spatula or knife. Return to the oven and continue to bake for 10 to 15 minutes, until set and warmed through. Let cool to room temperature. Store the cheesecake well wrapped in the refrigerator.