Meyer Lemon Cheesecake

Meyer Lemon Cheesecake
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The tart taste and unique aroma of Meyer lemons turns ordinary cheesecake into a culinary masterpiece. This one uses a traditional graham cracker crust and a creamy filling neatly contrasted by the Meyer lemon juice and zest.
Servings
12
Servings
12
Meyer Lemon Cheesecake
Print Recipe
The tart taste and unique aroma of Meyer lemons turns ordinary cheesecake into a culinary masterpiece. This one uses a traditional graham cracker crust and a creamy filling neatly contrasted by the Meyer lemon juice and zest.
Servings
12
Servings
12
Ingredients
For the crust:
For the filling:
Servings:
Instructions
  1. Prepare a 10-inch round spring form pan by buttering the bottom.
  2. Preheat the oven to 375º F.
  3. Add the graham cracker crumbs, pecans, and sugar to a bowl. Mix together thoroughly.
  4. Now add the melted butter, mixing it together to a spreadable consistency.
  5. Take the mixture with a large spoon and press it into the spring form pan. Cover the bottom and up the sides about 1-inch.
  6. Bake in the oven for about 8 minutes. It should be lightly browned.
  7. Allow the crust to cool completely before filling.
  8. Turn the oven down to 325º F.
  9. Whisk the cream cheese by hand or with a mixer until it’s smooth and creamy in texture.
  10. Add the sugar and Meyer lemon zest as you continue to stir.
  11. Stir in the vanilla extract, cornstarch, and heavy cream.
  12. Add the eggs and yolks one at a time, mixing each in before you add the next.
  13. Stir in the lemon juice last.
  14. Pour the filling into the spring form pan over the crust.
  15. Place a shallow baking pan with about 1-inch of water into the oven on a medium rack.
  16. Place the cheesecake into the water bath.
  17. Bake for 60 to 70 minutes.
  18. The center should be a little jiggly, while the edges should be firm.
  19. Cool for about 1 hour before removing from the spring form pan.
  20. Refrigerate overnight before serving to allow the cake to fully set.
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