Meyer Lemon Cheesecake Recipes

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.

MEYER LEMON CHEESECAKE

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.

CHEESECAKE WITH MEYER LEMON-GINGER CURD

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Pour the batter into the prepared crust. Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cake to loosen. Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
• Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
• Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined. Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes. Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use.
• Spread the curd over the cheesecake and refrigerate until set, about 30 minutes. Remove the springform ring and slice. Serve with strawberries.

MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING

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.

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.