Well, I received numerous texts and comments with drooling and yummy emojis after posting the SweetHeart SweetTart Lemon Curd Layer Cheesecake a few weeks ago.
And, a dear friend was telling me about her favorite cheesecake involving lemon and a Nilla wafer crust.
Wham. Bam. Done!
Ace in the hole.
Honestly, just the smell of Nilla wafers makes me swoon.
And, Meyer lemons? Please…
Don’t forget the Bonne Maman Lemon Curd!
Meyer Lemon Nilla Cheesecake
Meyer Lemon Nilla Cheesecake
Crust:
1 box Nilla wafers, processed into a crumb
1/2 cup butter, melted
Filling:
16 oz. cream cheese, room temperature
2 cups powdered sugar
3 large eggs
2 Tbs. flour
juice and zest of 2 Meyer lemons
1 tsp. vanilla extract
1/4 tsp. sea salt
12 oz. Bonne Maman Lemon Curd
Preheat the oven to 375 degrees.
Process together the Nilla crumbs and butter and press into the bottom of a parchment lined, quick release cheesecake pan.
Bake for about 15 minutes.
Remove from the oven and allow to cool.
Meanwhile, process together the cream cheese, sugar, eggs, flour, lemon juice and zest, vanilla, and sea salt until nice and smooth.
Pour over the cooled crust.
Reduce the oven temperature to 225 degrees, place on a baking sheet or pan, and bake for 2 hours, until the inside center is set and no longer jiggles when shifting the pan.
Chill again for several hours.
Top with Bonne Maman Lemon Curd and chill until set.
Yum!
