If you’re still reeling from the cold weather blues like I am, you may find solace in baking this bright and sunny cheesecake made with Meyer lemons. Our Meyer lemon cheesecake is bursting with sweet winter citrus flavor, and a creamy, dense filling. A cross between a lemon and an orange, the Meyer lemon is the perfect complement to a simple cheesecake.
Meyer Lemon Cheesecake
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 3 8-ounce packages cream cheese, at room temperature
- 1 cup sugar
- 3 large eggs
- 2 tablespoons fresh Meyer lemon juice (from about 1 lemon)
- 1 1/2 teaspoons vanilla extract
- sliced Meyer lemon, for serving
Preheat oven to 350 degrees F.
Mix together graham cracker crumbs, butter and 2 tablespoons sugar in a small bowl. Press crumb mixture onto bottom of 9-inch springform pan. Bake for 10 minutes. Remove and let crust cool to room temperature. Reduce the oven temperature to 300 degrees F.
Place cream cheese and 1 cup sugar in a mixing bowl and beat with an electric mixer until fluffy, about 3 minutes. Beat in eggs one at a time. Add lemon juice and vanilla extract.
Pour batter into prepared crust. Transfer to the oven and bake 1 hour, or until the cheesecake is set on the sides and jiggles slightly in the middle.
Turn off the oven and keep the cheesecake in the oven with the door cracked for 20 minutes.
Remove from the oven and run a knife around the edge of the cake. Transfer to a rack to cool, then refrigerate until set, at least 4 hours or overnight.
Remove the springform ring and slice. Serve with sliced lemons.