I have a question about the recipe "Meyer Lemon Cheesecake with Biscoff Crust" from Lucy Mercer. I tried making this recently and ran into some difficulties. I used a 9-inch springform, but the batter rose well above the top of the pan. The top also began to brown, and I took it out of the oven while it was still a bit too jiggly, then added the sour cream topping and baked it a while longer. The final result was cosmetically challenged and a bit too soft, but my friends raved about the taste. I would like to tackle it again and am wondering what went wrong. I have two theories: I was using farmers market Meyer lemons, and although I chose two of the smaller ones, they are pretty large and juicy. (I measured later when I was juicing some and found that I get around 2 ounces of juice from each lemon.) The other possibility is that I mixed the batter too thoroughly and incorporated too much air. We are huge fans of Boulangere's cappuccino cheesecake and have taken to heart her directive that one is making an emulsion and should mix thoroughly. (In my case, using a KitchenAid professional stand mixer for an extra couple of minutes.) I am considering using a 10-inch springform instead next time and would love any advice. Thanks!
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