Sweet & Tart Lemon Cheesecake

A. Weaver || December 30, 2022

During the holidays, I love to make cheesecakes to share with my friends and family. Each cheesecake reflects Northern California's unique seasons, from sun kissed peaches to tart citrus. Cheesecakes are so decadent, but what most people don't know is how incredibly easy they are to bake. They are creamy and rich with just the right amount of sweetness. My Sweet & Tart Lemon Cheesecake filling is bright and fresh, and the vanilla wafer crust is rich and buttery. It is a beautiful dessert that represents the vibrancy of the holidays.

Sweet & Tart Lemon Cheesecake

Recipe makes 12 to 16 servings. Total time 10 hours & 30 minutes (Prep: 30 minutes/ Bake: 1 hour/ Rest: 9 hours). 

Special Cookware: 9" springform pan, blender, and food processor 

Ingredients 

• Crust
• 1 box Classic "Nilla" Wafer cookies
• 6 tbs unsalted butter (melted)
• 3 tbs light brown sugar
• 1/2 tsp kosher salt
• Filling
• 3 8oz. blocks cream cheese (room temperature)
• 3 large eggs
• 3 tbs cornstarch 
• 2 tsp vanilla extract 
• 1-1/3 cups white sugar
• 1 cup sour cream
• 1 egg yolk
• 1 tbs lemon zest
• 1/2 cup fresh lemon juice

Directions

1. Preheat oven to 350°F.
2. To a food processor, add the entire box of "Nilla" wafer cookies. Process until the cookies are refined. To a medium bowl, add the crumbled cookies from the food processor.
3. In a separate, microwave safe bowl, add the butter, salt, and light brown sugar. Place in the microwave for 30 seconds to 1 minute, or until the butter is melted. Once the butter is completely melted, add the mixture to the wafer cookies. Combine wafers, melted butter, light brown sugar, and salt.
4. Place the cookie mixture into the springform pan. Use the bottom of a coffee cup to compact the cookie mixture on the bottom and up the side of the pan. 
5. Before placing the cookie lined springform pan into the oven, cover the outside of the pan with aluminum foil (this is to create a barrier for the water bath). Place the wafer crust into the oven for 6 minutes. Remove and set aside. Turn the oven down to 325°F.
6. In a blender, combine cream cheese, eggs, egg yolk, cornstarch, vanilla extract, white sugar, sour cream, lemon zest, and lemon juice. Once the mixture runs smooth, pour the cream cheese mixture into the wafer lined springform pan. Place the filled pan into a larger roasting pan. Fill the roasting pan with water until the water line hits 1/3 of the springform pan's edge. The steam during the cooking process will allow the cheese cake to remain light and fluffy; as well as preventing the top of the cheesecake from browning and cracking.
7. Bake the cheesecake for 1 hour with the oven closed (DO NOT open the oven door!)
8. Once the 1 hour bake time is completed, crack the oven door for an additional 1 hour. This will allow the cheesecake to properly cool and set.
9. Once cooled, cover the top of the cheesecake with saran wrap or foil and place in the fridge for at least 8 hours.

This cheesecake is best enjoyed with classic reruns of the Golden Girls.

Hūlō

A. Weaver

Photos by A. Weaver

Thank You Erica Scott for providing me with delicious Meyer lemons for this recipe.