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    You are in: Home / Recipes / Meyer Lemon Cheesecake Recipe
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    Meyer Lemon Cheesecake

    Meyer Lemon Cheesecake. Photo by Beth Gray

    1/1 Photo of Meyer Lemon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    ratherbeswimmin''s Note:

    Posted by request

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    Units: US | Metric





    1. 1
      *If you can't get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor.
    2. 2
      Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides.
    3. 3
      Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze.
    4. 4
      Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
    5. 5
      Add eggs, one at a time, beating after each addition.
    6. 6
      Mix in zest, juice, and vanilla; pour over frozen crust.
    7. 7
      Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
    8. 8
      Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
    9. 9
      Topping: in a small bowl, combine sour cream, sugar, lemon juice, and vanilla; pour mixture into the center of cooled cake and spread out to edges.
    10. 10
      Bake for 5 minutes more.
    11. 11
      Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on February 17, 2014


      LOVE this recipe! It is my go-it cheesecake for get togethers at church or work. EVERYONE asks for the recipe. The secret to a great cheesecake is to use a crust that pairs well with the cheesecake - never use graham cracker as it is too strong a taste and it overpowers the subtle flavor of a really good cheesecake. For this cheesecake I make my own lemon wafers cutting the sugar in half. Too much sugar in the crust and it will crystallize when you bake it making the crust hard as a rock. Using the substitute of orange and lemon juice works well if there are no Meyer lemons to be had. Also - NEVER beat the cream cheese on med-high - always low and slow to prevent air from being whipped into the batter. Fewer cracks that way! AND putting a pan of water in the oven for a steam bath while it cooks is always a good idea.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Meyer Lemon Cheesecake

    Serving Size: 1 (81 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 324.8
    Calories from Fat 218
    Total Fat 24.3 g
    Saturated Fat 14.8 g
    Cholesterol 130.6 mg
    Sodium 162.0 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 0.0 g
    Sugars 20.2 g
    Protein 5.7 g

    The following items or measurements are not included:

    cookie crumbs

    meyer lemon zest

    fresh meyer lemon juice

    fresh meyer lemon juice

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