Happy Easter everyone! It is a gorgeous, warm and sunny day here in in good old Calgary. It’s a perfect spring day. What better way to celebrate such a gorgeous day than with a delicious slice of your favorite cheesecake.
One of my favorite desserts of all time has got to be the cheesecake. 99% of the time I will choose cheesecake at a restaurant. I just love the creaminess of it, and the good thing about a cheesecake is that it’s versatile, you can make so many different flavors of cheesecake. I told you previously that I found these gorgeous Meyer Lemons and I just had to make something special with them. So what’s more special than one’s favorite dessert.
I was so excited to make this cheesecake and I’m so glad that I did. It is so creamy and so delicious, I can’t even begin to describe it to you. It really is a very luscious and special dessert. At the risk of being biased, this is the best cheesecake I have ever had. I for one love anything lemon flavored, but lemon cheesecake is unbelievable. It’s so fresh, it’s a great way to cleanse your palate after a great meal.
- 1 cups graham cracker crumbs
- 1 cup pecans
- 3 tbsp sugar
- 7 tbsp butter, melted
- 2½ lbs cream cheese, at room temperature
- 1 cup sugar
- 3 tbsp lemon zest (from 4 Meyer lemons, or 2 regular lemons)
- 2 tsp vanilla extract
- 3 tbsp cornstarch
- ⅓ cup heavy cream
- 3 eggs
- 2 egg yolks
- ½ cup Meyer lemon juice
- Preheat oven to 375º F and butter the bottom of a 10-inch spring form pan.
- Mix together the graham cracker crumbs, pecans, sugar and melted butter. Press into the spring form pan, going up the side of the pan about an inch. Bake about 8 minutes, until lightly browned. Cool completely.
- Decrease oven temperature to 325º F.
- In a stand mixer, cream the cream cheese until it's smooth using the whisk attachment. Add the sugar and lemon zest and mix together. Add the vanilla extract, cornstarch, and heavy cream and stir until combined. Add the eggs and yolks one at a time; mix each in before adding the next. Stir in the lemon juice. Pour the cheesecake filling into the spring form pan on top of the cooled crust. Bake in a water bath for 60-70 minutes. The outer edges should be set and the center will still jiggle a little when you move it. (The cake continues cooking after it's removed from the oven.)
- Cool for 1 hour, then remove the spring form rim. Cool completely, then place into the refrigerator for at least 8 hours, overnight is best. You can garnish with the whipped cream and lemon slice, if you like.