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Meyer Lemon Cheesecake with Biscoff Dough » Simple and Healthy Recipe! ✅

A friend needed a cheesecake and I made him one. And not just plain vanilla cheesecake, this one is flavored with the juice and zest of Meyer lemons. Did you find Meyer lemons in the produce section of your supermarket? (I’m asking this question of my local friends, not my California friends, who seem to have Meyer lemon trees, fruit plumps, and the “problem” of too many Meyer lemons.)

This is the second year I’ve found lemons at my suburban Kroger, $1.99 a bag. What is the magic of a Meyer, you ask? Well, he’s like a lemon, but no. It’s like an orange, but it’s not like that. It’s a middle ground, not as tart as lemon, not as bold as orange, but a nice middle ground.

For my lemon cheesecake, I used Biscoff crackers for the crumb crust instead of the usual graham crackers. Biscoff has a deeper molasses flavor that goes well with Meyer lemons. Plus, they’re exotic enough to accompany the elevator slightly to the left of the Meyer center. If you fly Delta, put away your small backpacks or just visit Kroger like the rest of us.

This is the best cheesecake I have ever made. Savvy recipe readers will note that this is a riff on Gourmet’s classic Three Spanish Cities Cheesecake. This is the world’s best basic cheesecake recipe and it’s very adaptable. I added the zest and juice of two Meyer lemons for just the right amount of zip. —Lucia Mercer

We love the combination of lemon zest, juice, and extract, which has a hint of lemon without too much acidity. The sour cream topping adds a great balance to the richness of the filling and has a nice speckled look of lemon zest. What about Biscoff cookies as a crust? Subscribe. – Food52

ingredients
  • Biscuit crust:
  • cooking spray

  • 5 ounces Biscoff crackers, crumbled

  • 1/3 cup sugar

  • 1/8 teaspoon kosher salt

  • 5 tablespoons unsalted butter, melted and allowed to cool

  • Filling and assembly:
  • 3 (8-ounce) packages cream cheese (low-fat is fine, fat-free is not)

  • 4 large eggs

  • 1 cup plus 1 tablespoon sugar

  • 2 Meyer lemons, peeled and squeezed

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon lemon extract

  • 1 box (16 ounces) sour cream (low-fat is fine, fat-free is not)

Indications
  1. Biscuit crust:
  2. Heat oven to 350°F. Grease a 9-inch springform pan. In a food processor, blend cookies until finely ground. Add the sugar and salt and continue working until well blended. Slowly pour in the butter and work again until finely ground and starting to come together.

  3. Press mixture into bottom and sides of prepared pan. Cook for 10 minutes. Let cool to room temperature.

  1. Filling and assembly:
  2. Heat oven to 350°F. Using an electric mixer on medium-high speed, in a large bowl, beat cream cheese until fluffy. Add the eggs one at a time, mixing well after each addition. Add 1 cup of sugar and mix well, scraping down the sides of the bowl as needed.

  3. Add half of the zest to the filling. Add all of the lemon juice, vanilla extract, and lemon extract and continue mixing until well blended. Pour the filling into the prepared crumb crust. Place the pan on a baking sheet and bake for 45-55 minutes, until the cake is just set in the center. Remove cake from oven but do not turn oven off.

  4. In a medium bowl, whisk together sour cream and remaining 1 tablespoon sugar and lemon zest. Pour sour cream mixture over cheesecake and spread with spatula or staggered knife. Return to the oven and continue cooking for 10-15 minutes, until well cured and heated through. Let cool to room temperature. Keep cheesecake tightly wrapped in the refrigerator.

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