Meyer Lemon Cheesecake
 
 
Add a little sunshine to your day in the form of this sweet tart meyer lemon cheesecake topped with meyer lemon curd!
Yield: 1 9-inch cheesecake
Ingredients
For the crust
  • 5 oz honey graham bear cookies
  • 3 tbsp sugar
  • 4 tbsp melted butter, warm
For the cheesecake
  • 1¼ cups granulated sugar, divided
  • 1 tablespoon grated meyer lemon zest
  • ¼ cup meyer lemon juice
  • 1½ pounds cream cheese, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon table salt
  • ½ cup heavy cream
For the lemon curd
  • ⅓ cup meyer lemon juice
  • 2 large eggs
  • 1 large egg yolk
  • ½ cup granulated sugar
  • 2 tablespoons unsalted butter, cut into ½-inch cubes and chilled
  • 1 tablespoon heavy cream
  • pinch table salt
Instructions
  1. Heat oven to 325F.
  2. For the crust, in a food processor, pulse the cookies until finely ground, about 30 seconds. Add the sugar and pulse a few times to incorporate. With the motor still running, slowly pour in the melted butter. Pulse until the mixture is damp and resembles wet sand. Transfer to a 9-inch springform pan and use a ramekin or small cup to press it evenly into the bottom of the pan. Bake for 15-18 minutes, or until fragrant and golden brown. Remove to a wire rack to cool. When cool, line the bottom of the pan with aluminum foil. Set on top of a baking sheet.
  3. While the crust is cooling, making the filling. In a food processor, process ¼ cup of the sugar with the lemon zest until the sugar is yellow, about 15 seconds. Pour into a bowl and stir together with the remaining sugar.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low to break up slightly, about 5 seconds. Add in the lemon sugar mixture with the mixer running on low. Increase the speed to medium and beat until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl. Add in the eggs, two at a time, mixing well and scraping down the bowl after each addition. Add in the lemon juice, vanilla, and salt, mixing until combined. Add in the heavy cream and mix until just incorporated. Scrape down the sides of the bowl and give the batter a final stir to combine.
  5. Pour the filling into the prepared springform pan. Bake for 55-60 minutes, or until the edges are puffed out and the center jiggles only slightly. Turn off the oven and stick a wooden spoon in the door to prop it open, leaving the cheesecake inside. Allow to cool like this for at least an hour. Transfer to a wire rack and let cool completely to room temperature.
  6. While the cheesecake bakes and cools, make the meyer lemon curd. Heat the lemon juice in a small, nonreactive saucepan until hot but not boiling. Remove from the heat. In a medium bowl, whisk together the egg yolks and the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg-sugar mixture. Return to the saucepan and cook mixture over medium heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 3 minutes. Remove pan from the heat and stir in the cold butter, heavy cream, and salt. Pour onto the top of the cheesecake and spread evenly.
  7. Refrigerate the cheesecake for at least 4 hours and up to 24 hours before serving.
Notes
Adapted very slightly from America's Test Kitchen
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/02/meyer-lemon-cheesecake.html