27 June 2019

Meyer Lemon Cheesecake

Meyer Lemon Cheesecake - or Other Lemon Cheesecake (served with fresh raspberries) / www.delightfulrepast.com

Why have I never posted a lemon cheesecake! Lemon is just about our favorite flavor anything, and it just occurred to me I'd never posted a lemon cheesecake. This one is made with Meyer lemon when it's available or with a reduced amount of regular lemon at other times and baked in the oven, but easily adapted to Instant Pot or slow cooker. 

If you have an Instant Pot and would like to make this cheesecake in it, just follow the Instant Pot directions for my Cherry Swirl Cheesecake recipe.  Or if you have a slow cooker, follow the slow cooker directions for my Chocolate Swirl Cheesecake recipe. 

The crust is prebaked, then the cheesecake is baked in a water bath. Since it’s a 7-inch springform, it fits beautifully in an 8x8x2-inch baking dish or pan. You could also use a deep skillet or a 13x9x2-inch baking dish or pan for your water bath. A dishcloth in the bottom keeps the springform from moving. If making two cakes, I'd use my roasting pan


Meyer Lemon Cheesecake - or Other Lemon Cheesecake / www.delightfulrepast.com


I've always made 7-inch cheesecakes rather than the more usual 9-inch because I think they make a more attractive serving. A skinny slice of the big cheesecake is difficult to cut and doesn't look good on the plate, and a bigger wedge is enough for two or more people, which is all well and good when sharing a dessert in a restaurant, but not at home. If I need to serve more people, I just double the recipe and make two 7-inch cheesecakes.

Be sure all the filling ingredients are at room temperature, especially the cream cheese. Put it in the mixing bowl and leave it at room temperature for about an hour and a half, even a bit longer; it needs to be very soft.

What is your favorite cheesecake flavor?


Meyer Lemon Cheesecake - or Other Lemon Cheesecake / www.delightfulrepast.com

Meyer Lemon or Lemon Cheesecake


(Makes one 7-inch/18 cm cheesecake, 8 servings)

The Crust

1 tablespoon unsalted butter, room temperature (for pan)
1 cup graham cracker crumbs (6 whole crackers, 3.25 ounces/92 grams)
1 tablespoon sugar
Optional: 1/2 teaspoon ginger

3 tablespoons (1.5 ounces/43 grams) unsalted butter, melted

The Filling

2 8-ounce packages (454 grams total) cream cheese, room temperature
1/2 cup (3.5 ounces/99 grams) sugar
2 large eggs, room temperature
1/2 cup (4 ounces/113 grams) sour cream, room temperature
3 tablespoons Meyer lemon juice or 2 tablespoons other lemon juice
1 tablespoon finely grated Meyer lemon zest or 2 teaspoons other lemon zest
1/2 teaspoon vanilla extract

Note: Meyer lemons are milder than other lemons, so measurements for both types of lemons are specified.

1 Preheat oven to 375F/190C/Gas5. Wrap the outside of a 7-inch springform pan in a double layer (some people even do a triple layer) of foil extending all the way to the top. Butter the inside of the pan with the softened butter. Cut a circle of parchment paper to fit the buttered bottom of the pan, then butter the top of the paper as well. Combine crumbs, sugar, ginger (optional) and melted butter until the mixture comes together. If you used a food processor to make the crumbs, you can mix the crust in it as well. If you used the rolling pin/plastic bag method to make the crumbs, you can mix the crust with a fork in a small bowl. Press the crumb mixture over the bottom and one inch up the sides of the springform pan.

Note: I have two of the Progressive International 3-Inch-Deep 7-Inch Nonstick Springform Pans, which I didn't find on Amazon except in a set. If I were in the market for a cheesecake pan today, I would try the Fat Daddio's Cheesecake Pan, a push-pan rather than a springform. 

2 Bake the crust for 8 minutes; set on wire rack to cool completely. Decrease oven temperature to 300F/150C/Gas2. Boil some water for the water bath, and keep it warm until needed. I use an 8x8x2-inch baking dish for my water bath, and for that I need about 3 cups of water; so I boil 3 1/2 cups.

Meyer Lemon Cheesecake - or Other Lemon Cheesecake (this photo demonstrates the water bath baking method) / www.delightfulrepast.com


3 In 2- to 2.5-quart mixing bowl, with electric mixer on medium speed, mix cream cheese and sugar until perfectly smooth, about 2 minutes. Scrape the bowl and beaters/paddle. Add eggs, one at a time, mixing well on low for 20 seconds after each addition. On low speed, mix in sour cream, lemon juice, zest and vanilla extract just until well combined, about 20 seconds.

Note: If you've somehow come this far without wrapping the springform pan in foil, do it now. Do NOT skip that step. No pan, whatever its claims, is leakproof.

4 Pour the cheesecake filling into the prepared pan. Put a dishcloth in the bottom of your chosen water bath pan, set the filled springform pan on it and pour in the hot water to a depth of at least halfway up the sides of your springform pan, being careful not to splash water into your cheesecake.

5 Check that you remembered to reduce the oven temperature to 300F/150C/Gas2. Carefully place the cheesecake in its water bath in the oven. Bake for about 60 to 70 minutes, until an instant-read thermometer inserted into the center registers 150F/66C. The cheesecake should be set at the edges and a bit wobbly in the center. 

* I have the ThermoWorks Thermapen Mk-4.

6 Cool on wire rack for 1 hour. Carefully run a knife around the edge of the cheesecake. Release the spring and remove the sides of the pan. Cover and chill for at least 8 hours before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

66 comments:

Angie's Recipes said...

I am drooling :-) So smooth and yummy!

Jean | DelightfulRepast.com said...

Thanks, Angie. Wish I had a piece of it right now!

Jeanie said...

You had me at Meyer Lemons. Oh, how I love lemon!

Jean | DelightfulRepast.com said...

Thanks, Jeanie. I do, too. It's eversomuch better than chocolate!

Thomas "Sully" Sullivan said...

Five stars! Five stars! And did I mention? Five stars!!!!! *****

Tamago said...

Ooooh yum! I like plain cheesecake but your Meyer lemon cheesecake looks sooo good!

Jean | DelightfulRepast.com said...

Sully, I suspected you might appreciate this one. And there is a lemon meringue pie coming soon!

Jean | DelightfulRepast.com said...

Thanks, Tamago! We like it a lot!

TONY said...

I can almost taste it just looking at your pictures, Jean. I like a great lemon cheesecake!!!
There's tangy!!!!!!

Jean | DelightfulRepast.com said...

Tony, just before I checked for comments and saw yours, I was at your blog when I realized I have to leave for an appointment, so I'll have to wait to read about the Jane Austen parade! Glad you like the cheesecake. Tangy is always good!

Sandi@ Rose Chintz Cottage said...

I have never met a cheesecake that I didn't like! Lemon would be especially nice. This one sounds amazing. One thing I've noticed about lemon desserts, if it's not homemade, it's just not the same. I used to make lemon pie a lot from the Jello or Shiriff lemon pie fillings. But nothing tasted as good as the homemade from scratch, which I learned to make in Home Ec. It's dreamy!

Anonymous said...

lemon is a favorite flavor here on Loblolly Lane, this looks absolutely yummy.

Phil in the Kitchen said...

Delicious. I think I ate far too much cheesecake in the 1980s and 90s and so I don't often indulge in it these days. I realise now that I'm missing out. I really do love a lemon cheesecake but I also still crave an intense vanilla cheesecake now and then. I suppose that makes me sound a little unadventurous but I can live with that.

Jean | DelightfulRepast.com said...

Thank you, Sandi. And you're so right. I was just telling a friend the other day that for the first part of my life I thought I didn't like lemon cake or pie, turns out I just didn't like the artificially flavored lemon desserts everyone was making.

Jean | DelightfulRepast.com said...

Thanks, Jo. (Have I told you how I love the sound of "Loblolly Lane!")

Jean | DelightfulRepast.com said...

Phil, don't let anyone make you feel unadventurous for liking vanilla--it's really quite exotic! I was so crazy about chocolate as a kid that I didn't even realize vanilla was a real flavor all on its own until I got over chocolate in my mid-20s. And it sounds like you're a perfect candidate for the 7-inch cheesecakes I advocate!

Cranberry Morning said...

I can hardly stand looking at this. Lemon is my favorite and what a way to get it! I've never used a water bath for cheesecake but really should try this recipe. It looks awesome.

Margie said...

I love cheesecake. I've enjoyed the vanilla (sometimes topped with fruit) and chocolate flavours, but I don't think I've had lemon cheesecake. YUM!

Thanks for the visit and understanding my weakness for cute tea tins!

Jean | DelightfulRepast.com said...

Thanks, Judy! I hope you will. And be sure to let me know how it turned out for you.

Jean | DelightfulRepast.com said...

Thank you, Margie. I have a genetic inability to discard a tin, so I have amassed a collection of tea tins that far exceeds the number I need for storing my tea that comes to me in bags. My friends actually laugh when they catch sight of my stash!

Gerlinde de Broekert said...

I have a Meyer Lemon tree and are always interested in new recipes. Yours looks great.

Sylvia Graceforagypsy.com said...

Oh my goodness! That looks delicious! Two of my favorite foods in one! Sharing and keeping for myself to try! Found you at the #BloggersPitStop 179

Richard Sheppard said...

Oh gosh, yes, yes, YES! I'm going to make this. I LOVE cheese cake (all flavors) and this looks so good! A good dollop of sour cream and I'm set! Oh and, maybe a sprinkle of lavender sugar on top.

Cocoa and Lavender said...

Lemon is our favorite, too - a much better ending for any meal! Can’t wait for Meyer Lemon season again!

Cheryl said...

Although I am a confirmed chocoholic, lemon is my other love when it comes to desserts! This lemon cheesecake sounds like a refreshing summertime treat!

Jean | DelightfulRepast.com said...

Thank you, Gerlinde. They have such a wonderful flavor, don't they? Hope you try it son.

Jean | DelightfulRepast.com said...

Sylvia, thank you. I hope you'll try it soon and let me know you liked it.

Jean | DelightfulRepast.com said...

Richard, thanks! I put quite a lot of sour cream IN it, so none ON it. But you can do both!

Jean | DelightfulRepast.com said...

David, I agree, a much better ending for any meal!

Jean | DelightfulRepast.com said...

Thanks, Cheryl. AND a slice (1/8 of the pie/cake) is well within my self-imposed never-more-than-6-teaspoons-a-day sugar limit!

DeniseinVA said...

Gosh Jean, what a delicious looking dessert. The next time friends come over I am going to put this on the table. Thank you so much and have a great weekend :)

Jean | DelightfulRepast.com said...

Thanks, Denise! And it goes so beautifully with tea.

Doused in Pink Life & Style said...

What a perfect summer dessert! I love anything lemon and this sounds delicious!

Jill - Doused in Pink

Louca por porcelana said...

It is mouthwatering,Jean!Thanks for the recipe!Xoxo

hannah said...

mmmm. I love lemon anything. I'd like to invite you to join the Handmade & Otherwise weekly link party. It opens at 8am on Fridays and closes at 8pm on Mondays. I hope you stop by. https://handmadeweekly.com/handmade-otherwise-link-party-week-5/

Jean | DelightfulRepast.com said...

Thanks, Jill. We're huge fans of anything citrus.

Jean | DelightfulRepast.com said...

Thanks so much, Maristela!

Jean | DelightfulRepast.com said...

Thanks, Hannah. I'll do that!

Susan J Meyerott, M.S. said...

Well you know this one has my name all over it, Jean! Only problem is I don't have a special pan to cook it in. Would it really be terrible if I baked it in a pie pan.....? Of course yours looks 'Delightful'.

Jean | DelightfulRepast.com said...

Sue, I'll try not to judge you for lacking a specialty pan! :D (I just found another type of specialty pan a friend had bought, used once, shoved around in her cupboard for decades, then passed it along to me who did the same and then had the good sense to put it in my donation bag just the other day!)

ellen b. said...

Looks delicious!

Karen (Back Road Journal) said...

I'm happy you shared the recipe as I too think that lemon is my favorite flavor as well.

Jean | DelightfulRepast.com said...

Thanks, Ellen.

Jean | DelightfulRepast.com said...

Karen, thanks. It's the best flavor for so many things.

kitty@ Kitty's Kozy Kitchen said...

I really live plain cheesecake (I know, boring!), but I sure wouldn’t turn down a slice of your Meyer lemon one, Jean. I love how make the cheesecakes in the 7” pan, which I have. Happy Sunday!

Jean | DelightfulRepast.com said...

Thanks, Kitty. If by "plain" you mean vanilla, I love that, too! Happy Sunday to you as well.

Roseann Hampton said...

This looks delicious! We just put a Meyer lemon tree in the back yard but didn't get any lemons yet. Pinning for next year! Thanks for sharing at the Blogger's Pit Stop!

Jean | DelightfulRepast.com said...

Thank you, Roseann. How wonderful that you're going to have your own homegrown Meyer lemons!

Kathleen said...

Jean, this wonderful-looking cheesecake will be featured on the next Blogger's Pit Stop. Delicious.
Kathleen

Jean | DelightfulRepast.com said...

Kathleen, thank you so much! I really appreciate that!

Bree Dixon said...

oh this sounds so yummy.....I would have to convert it to gluten free but thats easy...#sensal

Jean | DelightfulRepast.com said...

Bree, thanks. And, yes, that's easy to do. I have developed lots of gluten-free recipes for my GF friends.

CarolCooks2 said...

Any dessert with lemon is an instant hit with me and this one sounds delicious...Thank you for sharing #senisal

Savoring Sixty said...

Oh my sweetness!! This looks delicious so I am making a copy and plan to make it myself! Visiting from Esme Salon.

Jean | DelightfulRepast.com said...

Thanks, Carol. Lemon is just the best flavor, so versatile, sweet or savory.

Jean | DelightfulRepast.com said...

Thanks so much, Savoring Sixty! Do let me know how it turns out for you.

Miz Helen said...

This will be a delicious cheesecake, it looks so good. Thanks so much for sharing it with us at Full Plate Thursday and come back soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thanks, Miz Helen. And it's so refreshing.

Lowcarb team member said...

Lemon is such a great flavour.
This looks a delicious recipe.

All the best Jan

Jean | DelightfulRepast.com said...

Thanks, Jan. I appreciate that.

Kitchen Riffs said...

Great recipe! LOVE lemon. And LOVE cheesecake. So of course I like the marriage of the two. Thanks!

Jean | DelightfulRepast.com said...

Thanks, John. Mr Delightful really, really loves this one!

April J Harris said...

I think lemon is my favourite cheesecake flavour - and your Lemon Cheesecake looks wonderful, Jean. Thank you so much for sharing it with the Hearth and Soul Link Party! I hope you are enjoying the weekend.

Jean | DelightfulRepast.com said...

Thank you, April. Lemon is definitely our favorite cheesecake flavor, too.

Annette, 3 Little Buttons said...

Wow - that looks like a real melty in the mouth, zangy, creamy cheesecake! And now I can't stop thinking about it. You really do make the BEST desserts. Thank you for sharing this with the #dreamteam xx

Jean | DelightfulRepast.com said...

Annette, thank you so much! And it goes beautifully with a nice cuppa tea!

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