Meyer Lemon Cheesecake
Delight your taste buds with this luscious Meyer Lemon Cheesecake, a perfect balance of creamy decadence and vibrant citrus flavor. Featuring a buttery graham cracker crust and a velvety filling infused with fragrant Meyer lemon juice and zest, this cheesecake is a showstopper for any dessert table. The recipe ensures a flawless finish with a gentle water bath to prevent cracking and a slow cooling process for the smoothest texture. Perfectly sweet and tangy, this cheesecake is ideal for celebrations or as a luxurious weeknight treat. With just 30 minutes of prep and simple, fresh ingredients, this Meyer Lemon Cheesecake is sure to impress.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 680 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 240 ml sour cream
- 3 large eggs
- 60 ml Meyer lemon juice
- 2 tablespoons Meyer lemon zest
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Prepare a 9-inch (23 cm) springform pan by greasing it lightly or lining the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass or measuring cup to pack it down firmly. Bake the crust for 10 minutes, then remove from the oven and set it aside to cool.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, Meyer lemon juice, Meyer lemon zest, and vanilla extract to the cream cheese mixture. Beat until fully combined.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix, as this can introduce too much air into the batter.
Pour the cheesecake batter over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
Place the springform pan in a larger roasting pan, and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This creates a water bath to help prevent cracking.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to gradually cool down and prevent cracks.
Remove the cheesecake from the water bath and run a knife around the edges to release it from the sides of the pan. Let it cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to set fully.
Before serving, remove the cheesecake from the springform pan and garnish with additional Meyer lemon zest or slices if desired. Slice and enjoy!
Nutrition Facts
Calories |
5569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.5 g | 499% | |
| Saturated Fat | 228.5 g | 1142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1616 mg | 539% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 467.7 g | 170% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 341.6 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1213 mg | 93% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1294 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
