Meyer Lemon Cheesecake

Meyer Lemon Cheesecake

This is one of my favorite cheesecakes. In fact it’s what I make for myself for my birthday cake. It’s so good I could eat the whole thing myself…yummy. My mom has a meyer lemon tree so they are available to me just about any time I want them. I like them much better than regular lemons but you can use either for this recipe though the regular lemons will give you a different taste, less sweet though the cheesecake itself isn’t very sweet, more tangy with both the cheesecake and the topping. If you use store bought lemons make sure to wash them with soap before zesting them to get the waxy coating off of them. Not yummy.

CRUST:
1 1/4 cups finely crushed graham cracker crumbs (10-20 seconds in the food processor works great)
1/4 cup butter, melted

FILLING:
3 8oz packages cream cheese (at room temp)
1 cup sugar
4 eggs
1 teaspoon vanilla
Zest of 2 lemons
1/4 cup lemon juice

TOPPING:
1 cup sour cream
1 Tablespoon sugar
1/4 teaspoon vanilla
Zest of one lemon
2 Tablespoons lemon juice

CRUST:
Combine melted butter and graham cracker crumbs. Use a fork to mix together. Press firmly over bottom of a springform cake pan, bringing the mixture up the sides about halfway.

FILLING:
Blend cream cheese and sugar until smooth. I use my stand mixer to blend them usually but even a hand mixer will work. You want it super smooth before you add the eggs. Add one egg at a time, mixing well after each egg. Add the vanilla, lemon juice and zest last, folding in lightly. Pour filling into crumb-lined pan and bake about 30 minutes at 350 degrees or until center is firm to the touch, or until when jiggled only center is a little wobbly.

Let cake cool in the cake pan in the oven leaving the oven door open (this cools it down slowly and hopefully avoids cracks in the cheese cake. If there are cracks they will be filled with the topping and they won’t be noticed.) Remove pan from oven when cool and add topping.

TOPPING:
Mix and pour on top of room temp cheesecake in the cake pan. Turn on the oven heat to 425 degrees and bake cake with topping 5 to 7 minutes. The sour cream topping will firm up when the cake cools. Cool on counter, then refrigerate at least 4 hours before serving.

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One Response

  1. Looks absolutely delicious …
    Laila .. http://lailablogs.com/

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