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.
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Meyer Lemon Cheesecake
Ingredients
For the crust:
- 1 cups graham cracker crumbs
- 1 cup pecans
- 3 tbsp sugar
- 7 tbsp butter melted
For the cheesecake:
- 2 1/2 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
- 1/3 cup heavy cream
- 3 eggs
- 2 egg yolks
- 1/2 cup Meyer lemon juice
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. 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.
Recipe Notes
Nutrition Information:
Enjoy!
3 whole eggs and then two extra yolks? I’m making it now..lol..can you answer back..ty
That’s correct.
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!!
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
Yes, that is correct. 🙂
Do you grind the pecans for the crust?
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!
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. 🙂
You made my day, Donna!
Hi. Would it taste the same if i used ground almonds?
Can this cheescake be frozen?
Yeah you can freeze cheesecake, just make sure it’s fully wrapped in plastic wrap or if you have an airtight container.
Sorry, forgot to also ask if I can substitute potato starch for corn starch?
Thanks in advance.
Sure that should be fine.
How much lemon juice does it take? Is it juice from 4 Myer lemons? This looks amazing! ☺
It could be anywhere from 4 to 6 Meyer lemons, depends on their side.
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?
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.
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.
Thanks CJ, I look for them every time I go to the grocery store, they are delicious!
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?
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. 🙂
Why does Canada have thanksgiving?
Canadian Thanksgiving celebrates the harvest and other blessings of the past year.
What on earth are Meyer lemons? Kosher ones?
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. 🙁
Why will you never buy them
again?
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. 🙂
Should the pecans be chopped, ground, or halves? Thanks! Looks delish.
They should be ground.
Ooooh this cheesecake looks so creamy and delicious.
Oh yum, your cheesecake looks divine!
This is re: cream cheese. I believe cream cheese comes in 8 oz. Pkgs so 2 1/2 lbs would be 5 pkgs. not 3 1/2. Right? What is the correct amt for the recipe?
I took out the number of packages from the instruction, our packages here in Canada are different, so as long as you measure 2 1/2 lbs you should be ok.