- Skill Level: INTERMEDIATE
- Servings : 10
- Prep Time : 15 min.
- Cook Time : 55 min.
- Ready In : 70 min.
An easy lemon cheesecake with cookies crust. Simply delicious, creamy and sweet. This refreshing cheesecake is really tangy and it’s so easy to make. It’s perfect for lemon lovers- so lemony and creamy, with just a tiny bit of tartness- Enjoy a slice!
- 5 5 ounces Biscoff cookies, crumbled (Biscoff crust)
- 1/3 cup sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted and cooled
- 3 packages cream cheese (Meyer lemon cheesecake filling)
- 4 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 Meyer lemons, zest removed and juice reserved
- 1 carton sour cream
- 1 tablespoon sugar
Heat oven to 350°. Prepare a 9-inch springform pan. In a food processor, blitz Biscoff cookies until finely ground. Add sugar and salt and continue to process. Slowly pour in melted butter and process.
Press mixture into bottom and up sides of springform pan. Bake in 350 oven for 10 minutes. Remove and let crust cool to room temperature. Let's do the filling. Preheat oven to 350. In a mixing bowl, place cream cheese and beat with an electric mixer. Add eggs one at a time, mixing well. Add the sugar and mix, scraping down as needed.
Add 1/2 of the zest to the cheesecake batter. Add all of the juice and the extracts to the batter and mix. Pour batter into prepared crumb crust. Place pan on baking sheet and bake at 350 for 45 minutes. Remove cake from oven but do not turn off oven.
Whisk together sour cream, 1 tablespoon sugar and remaining lemon zest. Spoon mixture onto the cheesecake and spread with an offset spatula. Return the cake to the oven and bake for 10 additional minutes. Remove cheesecake from oven and let cool to room temperature. Store cheesecake, well-wrapped in refrigerator.
Imagine (CC BY 2.0) Carodean Road Designs