I made this after we mistakenly bought a bag of Meyer lemons thinking they were Clementines. The Meyer lemon has a different flavor than a regular lemon, and does look like a Clementine. It was wonderful, but I think the next time I do it, I will use regular lemons.

Ingredients

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon peel
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 eggs, lightly beaten

Directions

Preheat oven to 325°.

In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth.

Beat in cream, lemon juice, flour, lemon peel, extracts and food coloring if desired.

Add eggs; beat on low speed just until combined.

Pour into crust. Return pan to baking sheet.

Bake 55-65 minutes or until center is almost set.

Cool on a wire rack 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight.
Remove sides of pan.

Originally published as Lemon Dream Cheesecake in Taste of Home April/May 2011, p91