Ingredients for Meyer Lemon Cheesecake
- Cookie Crumbs
- Unsalted Butter
- 3 (8-ounce) packages cream cheese
- Sugar
- Eggs
- Meyer Lemon Zest
- Fresh Meyer Lemon Juice
- Vanilla
- Sour Cream
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How to Make Meyer Lemon Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool completely.
- Make the filling: In a large bowl, beat 3 (8-ounce) packages of cream cheese until smooth and creamy. Gradually add 1 ½ cups granulated sugar, beating until well combined.
- Beat in 4 large eggs one at a time, then stir in 1 cup of heavy cream and the zest of 3 Meyer lemons. Add the juice of ½ cup of Meyer lemon juice and mix well.
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 60-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
- Before serving, carefully remove the sides of the springform pan. Garnish as desired (e.g., whipped cream, fresh berries, lemon zest).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
81g
Fat
74g
Carbs
7g
