This is a version of an old Easton family recipe, and a dessert that is always present at family gatherings. The recipe has been perfected by many a man in the family going back to the 60’s. My son in high school would make two at a time (minus the lemon) and take them to his calculus class.

            Meyer lemons are used in my version. They are a thin-skinned and very sweet variety of lemon that are ideal for baking. If you can’t find them at a produce market or in a neighbor’s yard, you can substitute another lemon, but the result will be a slightly tarter cheesecake.

 

1 1/2 cups graham cracker crumbs ( 1 pack crackers)

1/3 cup butter, melted

16 oz. cream cheese, softened at room temp.

1 cup sugar

4 eggs

dash salt

zest of one meyer lemon, minced

2 Tbl.  meyer lemon juice

1 Tbl. vanilla

 

2 cups sour cream

2 Tbl. sugar

1 tsp. vanilla

 

Preheat oven to 325°

 

Line the bottom of a 9” springform pan with a circle of parchment paper.

Mix the crumbs and butter and press evenly into bottom of pan to form a crust.

With an electric mixer combine the cream cheese and sugar until well blended.

Add the eggs, beating after each addition. Add the salt, lemon zest and juice and vanilla.

Pour into pan and bake on middle rack of oven for 45 mins.

Remove from oven and let cool 5 mins.

Combine the sour cream, sugar and vanilla. Spoon evenly over top of cheesecake.

Return to oven and bake another 10 mins.

 

Cool completely, cover with plastic wrap and refrigerate until ready to serve.

 

Makes 12-16 pieces.

 

Serving Suggestions:

Cheesecake keeps several days in the refrigerator, so is an ideal do-ahead party dessert. For a great Christmas or Valentine’s dessert, serve with a red berry puree and fresh mint sprigs.