Meyer Lemon Cheesecake
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.
For the crust:
- 1 cup graham cracker crumbs
- 1 cup pecans
- 3 tablespoons Sugar
- 7 tablespoons butter melted
For the filling:
- 2 1/2 lbs cream cheese at room temperature
- 1 cup Sugar
- 3 tablespoons Meyer lemon zest about 4 Meyer lemons
- 2 teaspoons Vanilla extract
- 3 tablespoons Cornstarch
- 1/3 cup Heavy Cream
- 3 Eggs
- 2 Egg yolks
- 1/2 cup Meyer lemon juice
- Prepare a 10-inch round spring form pan by buttering the bottom.
- Preheat the oven to 375º F.
- Add the graham cracker crumbs, pecans, and sugar to a bowl. Mix together thoroughly.
- Now add the melted butter, mixing it together to a spreadable consistency.
- 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.
- Bake in the oven for about 8 minutes. It should be lightly browned.
- Allow the crust to cool completely before filling.
- Turn the oven down to 325º F.
- Whisk the cream cheese by hand or with a mixer until it’s smooth and creamy in texture.
- Add the sugar and Meyer lemon zest as you continue to stir.
- Stir in the vanilla extract, cornstarch, and heavy cream.
- Add the eggs and yolks one at a time, mixing each in before you add the next.
- Stir in the lemon juice last.
- Pour the filling into the spring form pan over the crust.
- Place a shallow baking pan with about 1-inch of water into the oven on a medium rack.
- Place the cheesecake into the water bath.
- Bake for 60 to 70 minutes.
- The center should be a little jiggly, while the edges should be firm.
- Cool for about 1 hour before removing from the spring form pan.
- Refrigerate overnight before serving to allow the cake to fully set.
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