Instructions For Meyer Lemon Cheesecake Recipes
MEYER LEMON CHEESECAKE
Make and share this Meyer Lemon Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- *If you can't get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor.
- Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides.
- Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze.
- Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
- Add eggs, one at a time, beating after each addition.
- Mix in zest, juice, and vanilla; pour over frozen crust.
- Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
- Topping: in a small bowl, combine sour cream, sugar, lemon juice, and vanilla; pour mixture into the center of cooled cake and spread out to edges.
- Bake for 5 minutes more.
- Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.
MEYER LEMON CHEESECAKE
Steps:
- Preheat oven to 375º F and butter the bottom of a 10-inch spring form pan.
- Mix together the graham cracker crumbs, pecans, sugar and melted butter. Press into the spring form pan, going up the side of the pan about an inch. Bake about 8 minutes, until lightly browned. Cool completely.
- Decrease oven temperature to 325º F.
- In a stand mixer, cream the cream cheese until it's smooth using the whisk attachment. Add the sugar and lemon zest and mix together. Add the vanilla extract, cornstarch, and heavy cream and stir until combined. Add the eggs and yolks one at a time; mix each in before adding the next. Stir in the lemon juice. Pour the cheesecake filling into the spring form pan on top of the cooled crust. Wrap aluminum foil around the pan then bake in a water bath for 60-70 minutes. The outer edges should be set and the center will still jiggle a little when you move it. (The cake continues cooking after it's removed from the oven.)
- Cool for 1 hour, then remove the spring form rim. Cool completely, then place into the refrigerator for at least 8 hours, overnight is best. You can garnish with the whipped cream and lemon slice, if you like.
Nutrition Facts : ServingSize 1 slice, Calories 473 kcal, Carbohydrate 37 g, Protein 11 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 151 mg, Sodium 511 mg, Fiber 1 g, Sugar 28 g
INSTRUCTIONS FOR MEYER LEMON CHEESECAKE
Steps:
- 1. Prepare the cheesecake. Preheat oven to 325. Place a 13x9 pan on the lower third rack of oven and fill it halfway with water. place another rack over it. Spray a 9 in spring form pan with nonstick spray 2. ina large bowl blen creamcheese until smooth. Mix in sugar and salt and blend 2 minutes. Add eggs one at a time. Mix in sour cream, whipping cream and vanilla. bake 40-45 minutes.place pan in freezer and freeze 5 hr 3. Cake layers: Oven 350, spray 2 9 in pans. Whisk the flour, sugar, baking powder and salt. Add eggs, buttermilk, butter shortening, zest and juice. combine on low, 1 min.Scrape sides, and beat on high 2 min. Add soda and vanilla, beat on low 30 sec. Divide batter, bake 25 to 3o mins.
KITE HILL MEYER LEMON CHEESECAKE RECIPE - (4.1/5)
Provided by ROBandSEAN
Number Of Ingredients 10
Steps:
- Method: Melt butter, allow to cool. Add graham cracker crumbs and sugar in food processor, and pulse to mix. Add cooled butter to dry mix and stir with spoon. Sprinkle crumb mixture into the bottom of 10-inch spring form pan and press evenly to ¼ of an inch thick. Store pan in freezer for 10 minutes to chill butter in the mixture. Blend all ingredients for filling in food processor (except egg replacer) until smooth and creamy consistency is achieved. Add to mixing bowl blended cheesecake filling and egg replacer and stir evenly. Pour mixture into pan. Place onto a baking sheet and bake in a preheated oven at 300°F for 25 minutes. Rotate pan in oven halfway through baking. Allow to cool thoroughly and refrigerate 4 hours before serving.
MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING
Found this in a local newspaper. Can't wait to try it. Wanted to post it before I lose it. Meyer lemons are a type of lemon, they are a cross between a lemon and a mandarin orange. Their are sweeter and a little less acidic flavor. These lemons are from California and are found across the country. Look in your grocery stores or specialty stores. Whole Foods, Wild Oats, Schnucks, Dierbergs, and Straubs in the Midwest. The season runs from November to May. Chefs are said to love to cook with these lemons.
Provided by Baby Chevelle
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
- Preheat oven to 325°.
- Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
- In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
- On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
- Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
- Pour batter into prepared pan.
- Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
- Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
- Invert cake onto wire rack.
- Leave cake bottom side up to cool.
- Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
- Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
- Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
- Serve cold or at room temperature.
Nutrition Facts : Calories 678.5, Fat 36, SaturatedFat 11.6, Cholesterol 92.4, Sodium 261, Carbohydrate 85.5, Fiber 0.8, Sugar 64.3, Protein 5.6
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- nIn the bowl of a food processor, combine the cream cheese, sour cream, eggs and sugar. Pulse until smooth, about 2 to 3 minutes.n
- Juice the Meyer lemon then add the vanilla, Meyer lemon zest and juice and guar gum and pulse about 1 minute more or until totally combined.
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- Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, process cookies to fine, even crumbs, about 30 seconds (you should have about 1 cup). Add sugar and pulse 2 or 3 times to incorporate. Add warm melted butter in slow, steady stream while pulsing; pulse until mixture is evenly moistened and resembles wet sand, about ten 1-second pulses. Transfer mixture to 9-inch springform pan; using bottom of ramekin or dry measuring cup, press firmly and evenly into pan bottom, keeping sides as clean as possible. Bake until fragrant and golden brown, 15 to 18 minutes. Cool on wire rack to room temperature, about 30 minutes. When cool, wrap outside of pan with two 18-inch square pieces heavy-duty foil; set springform pan in roasting pan.
- While crust is cooling, process 1/4 cup sugar and meyer lemon zest in food processor until sugar is yellow and zest is broken down, about 15 seconds, scraping down bowl if necessary. Transfer lemon sugar to small bowl; stir in remaining 1 cup sugar.
- While cheesecake bakes, heat meyer lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot meyer lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed.
- When cheesecake is cool, scrape lemon curd onto cheesecake still in springform pan; using offset icing spatula, spread curd evenly over top of cheesecake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. To serve, remove sides of springform pan and cut cake into wedges.
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