Best 3 Meyer Lemon Cheesecake Recipes

CHEESECAKE WITH MEYER LEMON-GINGER CURD

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Pour the batter into the prepared crust. Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cake to loosen. Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
• Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
• Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined. Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes. Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use.
• Spread the curd over the cheesecake and refrigerate until set, about 30 minutes. Remove the springform ring and slice. Serve with strawberries.

MEYER LEMON CHEESECAKE

Steps:

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

GOAT CHEESECAKE WITH VANILLA- MEYER LEMON MARMALADE

Steps:

• For the marmalade:.
• Heat a medium saucepan of water to a boil over medium-high heat. While the water is heating, remove the zest from the lemons in strips; cut away any white pith from the lemons. Cut the lemons into segments. Add the lemon zest to the boiling water; cook 1 minute. Drain; set aside to cool. Cut into small pieces; set aside.
• Combine the lemon segments, 1 cup water, sugar, corn syrup, vanilla bean pod, vanilla seeds and salt in the saucepan; add the reserved lemon zest. Heat to a simmer over medium-high heat. Cook at a simmer until thickened, about 40 minutes. Remove vanilla bean pod; discard. Set aside to cool, about 20 minutes. Refrigerate 2 hours.
• For the cheesecake:.
• Preheat the oven to 325 degrees.
• Wrap a 9 to 10 inch springform pan with heavy-duty aluminum foil, folding the edges of 2 pieces of foil to gether if necessary to make a sheet large enough to enclose the springform bottom & sides (this keeps water from leaking into the pan while the custard is cooking).
• Combine the cream cheese, goat cheese and sugar in a large bowl; beat with a mixer on low speed until just smooth.
• Add the sour cream, orange water and vanilla seeds, mixing until fully combined.
• Add the eggs, one at a time, beating after each addition.
• Spoon mixture into a 9 1/2- to 10-inch springform pan.
• Place pan inside a larger deep-rimmed pan.
• Fill the larger pan halfway with hot water.
• Bake until the cheesecake tests clean with an inserted knife, about 1 1/2 hours.
• Cool; slice in wedges. Top each with about 1 tablespoons of the marmalade.