Meyer Lemon Cheesecake Recipe
I’ve got one last recipe for you this week before Easter – a Meyer Lemon Cheesecake recipe. Speaking of Easter, I’m really looking forward to this weekend, and it’s actually already the weekend here in New Orleans. Jeremy and I both have Friday off for the Good Friday holiday – Easter weekend is a big deal here in the South. And we’re spending the day enjoying time with our family and enough boiled seafood to feed an army!
The weekend only gets better after today. Saturday is the Crescent City Classic race. Which we’ll be watching from the sidelines with Bloody Mary’s and/or Mimosas! That afternoon is the 100th Louisiana Derby at the Fairgrounds. We live right next door to the Fairground so I’m sure we’ll be attending! Big weekend ahead, and I’m excited about it all!
So back to that Meyer Lemon Cheesecake recipe. This is a delicious cheesecake recipe that I developed in late February. It’s been a busy month so I’m bringing it to you well after the fact. But that’s okay. Better late than never. This recipe is very light and fluffy. I shared this particular cake with my family, and it was all ohhhs and ahhhs so I must have done something right!
You may be wondering how I still have Meyer lemons. Well I don’t. Technically. I just have two bags of frozen Meyer lemon juice. Hooray!! So now I’ll be able to use Meyer lemons well into the spring (or summer). Which is awesome because I love Meyer lemons so much. I was happy with the number of recipes I was able to use them in this winter (not all of them published). I still haven’t gotten to perfect my Meyer lemon meringue pie. I may or may not have given up on that. We’ll see next winter. Too late for that this year, in my opinion.
So back to the task at hand – cheesecake! What I basically did here was adapt my pumpkin cheesecake recipe from last fall to become a light, citrusy cheesecake this spring. The crust is very simple and made from graham cracker crumbs, brown sugar and melted butter. I simply mixed those ingredients together and then pressed them down into the bottom of a springform pan – as you see below. Make sure you use a springform pan when making cheesecake. Otherwise, it’ll be very hard to remove from the baking pan.
Next the filling. The fun part! The base consists of cream cheese and sour cream. It forms a creamy but tangy base. Furthering that tang is the Meyer lemon juice and zest that should go in. Since I used frozen juice, I didn’t use zest here. But if you have fresh lemons, use the zest. It provides a lighter, more delicate zing than the juice. Sugar, vanilla and eggs round out the filling ingredients. It’s sounding delicious already, eh?
Let’s pause here on the filling. If anything’s going to go haywire with this recipe, it’s going to be the filling. I find cheesecake to be finicky. It just needs to be handled in particular ways. Make sure the dairy products are at room temperature. This will help the whip up more quickly and allow you to avoid over mixing. Which you should avoid at all costs. This is the first step to cracked cheesecake. Be gentle with the mixing, and only mix as long as needed.
Baking, or after the baking is over, I should say, is the other place where things can go wrong. Be sure to follow the temperature instructions below. And make sure that the cheesecake is 100% cooled before removing from the oven. Even after the designated two hours, mine was a little warm, and I stuck it in the fridge. Well guess what, it ended up cracking while cooling in the fridge. Always, always make sure the cheesecake has cooled in the oven before refrigerating. Even if that means adding to the cool time in the oven.
To remedy this crack, I developed two toppings. These toppings were inspired by what I saw on one of Creative Culinary’s cheesecake recipes. And then some Martha Stewart ninja stuff because I like Martha, and she’s got great recipes. The sour cream topping is light and tangy. The lemon glaze is sweet and tart. They make a great combo. Only thing is the lemon glaze only looks nice for about a day then it starts to break. It still tastes good, but if this lasts more than a day, you may just want to smooth out the top where the glaze just mixes in with the sour cream topping. Just an idea.
And there you have it – Meyer Lemon Cheesecake. I think you all will like this recipe a lot. As I said, it was a big hit with the family. I sure loved it, too. I really liked how light and fluffy it was. It wasn’t dense like cheesecake is prone to be. Let me know what you think of it once you make it!
Ready to cheesecake? Awesome, let’s go to the recipe.
Meyer Lemon Cheesecake Recipe
This Meyer lemon cheesecake recipe is light, fluffy and delicious. Finished with a sour cream topping and lemon glaze, this recipe's sure to impress and delight your guests!
1 1/4 cups graham-cracker crumbs
2 tablespoons light brown sugar
4 tablespoons melted butter
3-8 ounce packages of cream cheese, room temperature
1-8 ounce container of sour cream, room temperature
1 1/2 cups sugar
1/4 cup Meyer lemon juice
2 tablespoons Meyer lemon zest
2 teaspoons vanilla
3 eggs, room temperature
1-8 ounce container of sour cream
2 tablespoons powdered sugar
1/4 cup powdered sugar
3 teaspoons Meyer lemon juice
1 teaspoon water
1 drop yellow food coloring
Preheat oven to 350 ºF.
- Combine the graham-cracker crumbs and brown sugar. Mix well.
- Mix in the melted butter until well-moistened.
- Press mixture into a springform pan.
- In the bowl of a stand mixer, beat cream cheese, sour cream and sugar on low speed until smooth. Scrape sides of bowl as needed ensure even mixing.
- Add the Meyer lemon juice, zest, and vanilla. Mix just until smooth.
- Finally, add in the eggs one at a time, mixing until each is well incorporated before adding the next one. Again, scrape down the sides of the mixing bowl as needed to get the mixture uniform.
- Pour the filling into a springform pan and gently smooth the top of the filling.
- Place cheesecake in the oven, and reduce the heat to 300 ºF. Bake for 45 minutes. Do not open the oven again until the cheesecake is cooled.
- Turn off oven and keep the cheesecake in the oven for 2 hours (without opening oven). If the cheesecake doesn't feel 100% cool after 2 hours, allow to continue cooling, up to another hour or so.
- Once cool, remove the cheesecake from the oven, spread on the sour cream topping, and cover with foil or plastic wrap. Refrigerate until firm, at least 4 hours.
- Unmold cheesecake, drizzle it with lemon glaze, slice and serve.
If you're using frozen lemon juice, replace the 2 tablespoons of zest with 2 tablespoons of lemon juice.
Also, if you're preparing the cheesecake a day (or more) ahead of when you're serving it, do not apply lemon glaze topping. Apply lemon glaze on the day you will be using the cheesecake.
Total:7 hours, 5 minutes