Meyer Lemon Cheesecake

Meyer Lemon Cheesecake

Crust:
1 ¼ cups graham-cracker crumbs
2 tablespoons light brown sugar
4 tablespoons melted butter

Filling:
3-8 ounce packages of cream cheese, room temperature
1-8 ounce container of sour cream, room temperature
1 ½ cups sugar
6 tablespoons Meyer lemon juice
3 eggs, room temperature

Sour Cream Topping:
1-8 ounce container of sour cream
2 tablespoons powdered sugar

Lemon Glaze Topping:
¼ cup powdered sugar
1 tablespoon Meyer lemon juice
1 teaspoon water
1 drop yellow food coloring

Preheat oven to 350 degrees.

Combine the graham-cracker crumbs and brown sugar. Mix well. Mix in the melted butter until well-moistened. Press mixture into a springform pan.

In the bowl of a stand mixer, beat cream cheese, sour cream and sugar on low speed until smooth. Scrape sides of bowl as needed ensure even mixing. Add the Meyer lemon and mix just until smooth.
Finally, add in the eggs one at a time, mixing until each is well incorporated before adding the next one. Again, scrape down the sides of the mixing bowl as needed to get the mixture uniform.

Pour the filling into a springform pan and gently smooth the top of the filling. Place cheesecake in the oven, and reduce the heat to 300 degrees. Bake for 45 minutes. Do not open the oven again until the cheesecake is cooled. Turn off oven and keep the cheesecake in the oven for 2 hours (without opening oven). If the cheesecake doesn't feel 100% cool after 2 hours, allow to continue cooling, up to another hour or so. Once cool, remove the cheesecake from the oven, spread on the sour cream topping, and cover with foil or plastic wrap. Refrigerate until firm, at least 4 hours.

Whisk together the powdered sugar, lemon juice, water and food coloring. Unmold cheesecake, drizzle it with lemon glaze, slice and serve.