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4.8 from 17 votes

Meyer Lemon Cheesecake

Jump to RecipePrintRate
By: Joanna Cismaru •6/23/22 38 Comments

This post may contain affiliate links. Please read my disclosure policy.

A slice of Meyer Lemon Cheesecake

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.

A slice of Meyer Lemon Cheesecake on a plate

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a slice of meyer lemon cheesecake garnished with meyer lemons
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4.77 from 17 votes

Meyer Lemon Cheesecake

Prep 20 minutes
Cook 1 hour 20 minutes
Total 1 hour 40 minutes
Rate Recipe
A delicious Meyer Lemon Cheesecake that starts with an easy graham cracker crust and the cheesecake is super creamy and bright with lemon flavor!
12

Ingredients

For the crust:

  • 1 cups graham cracker crumbs
  • 1 cup pecans
  • 3 tablespoon sugar
  • 7 tablespoon butter (melted)

For the cheesecake:

  • 2 1/2 pounds cream cheese (at room temperature)
  • 1 cup sugar
  • 3 tablespoon lemon zest (from 4 Meyer lemons, or 2 regular lemons)
  • 2 teaspoon vanilla extract
  • 3 tablespoon cornstarch
  • 1/3 cup heavy cream
  • 3 eggs
  • 2 egg yolks
  • 1/2 cup Meyer lemon juice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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. Wrap aluminum foil around the pan then 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.

Notes

That’s a lot of cream cheese, but this will turn into a pretty high cheesecake.

Nutrition Information

Serving: 1sliceCalories: 473kcal (24%)Carbohydrates: 37g (12%)Protein: 11g (22%)Fat: 32g (49%)Saturated Fat: 16g (100%)Cholesterol: 151mg (50%)Sodium: 511mg (22%)Potassium: 314mg (9%)Fiber: 1g (4%)Sugar: 28g (31%)Vitamin A: 933IU (19%)Vitamin C: 6mg (7%)Calcium: 169mg (17%)Iron: 1mg (6%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a slice of meyer lemon cheesecake garnished with meyer lemons

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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38 Comments
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Dina
Dina
Posted: 7 months ago

Can you bake this in a water bath?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dina
Posted: 7 months ago

Yes, the instructions say to bake in a water bath, just make sure to wrap some aluminum foil around the pan so water doesn’t seep into the cheesecake.

0
Reply
Tiffany McEntee
Tiffany McEntee
Posted: 1 year ago

5 stars
I just made the cheesecake and it was very easy, and came out beautifully. It’s currently cooling. But I just read the part where refrigeration for 8 hours was the last part! LOL I made a backup dessert because I didn’t read to the end lol. I’m still excited to try this.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tiffany McEntee
Posted: 1 year ago

Well, it might be ready for dinner!

0
Reply
kat
kat
Posted: 1 year ago

3 whole eggs and then two extra yolks? I’m making it now..lol..can you answer back..ty

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  kat
Posted: 1 year ago

That’s correct.

0
Reply
Julie
Julie
Posted: 4 years ago

5 stars
This is one of the most delicious cheesecake recipes ever! The slight tartness of the lemons balances the creaminess of the cake. It bakes perfectly without ever cracking on the top. Plus it serves a lot of people!!! Total hit!!

0
Reply
Libni Winsett
Libni Winsett
Posted: 4 years ago

5 stars
Good afternoon: I would like to make the Lemon Meyer Cheesecake.
My question is for the amount of cheesecake that you have, I think it is
5 packages of ( 8 oz each ) is this correct?????? .
Please advise.
Thank you.
Libni

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Libni Winsett
Posted: 4 years ago

Yes, that is correct. 🙂

0
Reply
Sheila Davidson
Sheila Davidson
Reply to  Libni Winsett
Posted: 3 years ago

Do you grind the pecans for the crust?

0
Reply
Jo Cooks Team 2
Jo Cooks Team 2
Reply to  Sheila Davidson
Posted: 3 years ago

I like to do a quick chop of the pecans so that they blend in smoothly with the crust, but it is not a necessity!

0
Reply
Donna
Donna
Posted: 5 years ago

5 stars
I made this for my family this past weekend, it was so luscious and everyone loved it. Love your recipes so much, Jo. Thank you, you make me look like a star. 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna
Posted: 5 years ago

You made my day, Donna!

0
Reply
Reyna
Reyna
Posted: 5 years ago

Hi. Would it taste the same if i used ground almonds?

0
Reply
Christina Tierens
Christina Tierens
Posted: 6 years ago

Can this cheescake be frozen?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christina Tierens
Posted: 6 years ago

Yeah you can freeze cheesecake, just make sure it’s fully wrapped in plastic wrap or if you have an airtight container.

0
Reply
Christina Tierens
Christina Tierens
Reply to  Christina Tierens
Posted: 6 years ago

Sorry, forgot to also ask if I can substitute potato starch for corn starch?
Thanks in advance.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christina Tierens
Posted: 6 years ago

Sure that should be fine.

0
Reply
Amanda
Amanda
Posted: 7 years ago

How much lemon juice does it take? Is it juice from 4 Myer lemons? This looks amazing! ☺

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amanda
Posted: 7 years ago

It could be anywhere from 4 to 6 Meyer lemons, depends on their side.

0
Reply
Kristen
Kristen
Posted: 8 years ago

Meyer lemon juice? If im using regular lemons do I use the juice of those, or maybe 1/2 lemon and 1/2 orange juice?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kristen
Posted: 8 years ago

If you don’t have meyer lemons regular lemons are fine, but I like your suggestion for using 1/2 lemon and 1/2 orange juice.

0
Reply
Cjsoutherland
Cjsoutherland
Posted: 8 years ago

We have Meyer lemons all over our area. Craigslist listed seven for $1 outside their house about two streets over. They are really good and do make a difference in what you use it in. We’re in the central coast of CA and of course can’t ship Into CA but not sure if we can ship out. If so, be happy to ship you some.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cjsoutherland
Posted: 8 years ago

Thanks CJ, I look for them every time I go to the grocery store, they are delicious!

0
Reply
Judy
Judy
Posted: 9 years ago

Well no Meyer lemons for me. Maybe I should move to America/Canada. What do you have to thank for thanksgiving? You’re still attached to England aren’t you?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 9 years ago

You can probably use regular lemons, like I said it’s hard to find them here as well. Yes we just had our Thanksgiving this past weekend. 🙂

0
Reply
Judy
Judy
Reply to  Joanna Cismaru
Posted: 9 years ago

Why does Canada have thanksgiving?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 9 years ago

Canadian Thanksgiving celebrates the harvest and other blessings of the past year.

0
Reply
Judy
Judy
Posted: 9 years ago

What on earth are Meyer lemons? Kosher ones?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 9 years ago

Meyer lemons are like lemons, but native to China, they are a cross between a lemon and an orange. They are fabulous! I only saw them here the one time I bought them, never again. 🙁

0
Reply
Judy
Judy
Reply to  Joanna Cismaru
Posted: 9 years ago

Why will you never buy them
again?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Judy
Posted: 9 years ago

I didn’t mean I will never buy them again, just that I never saw them again, if I did I would buy them because I really did like them. 🙂

0
Reply
Laura
Laura
Posted: 9 years ago

Should the pecans be chopped, ground, or halves? Thanks! Looks delish.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Laura
Posted: 9 years ago

They should be ground.

0
Reply
My Food Safari
My Food Safari
Posted: 9 years ago

Ooooh this cheesecake looks so creamy and delicious.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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