Monday, March 21, 2011

Meyer Lemons...Springtime Meyer Lemon Cheesecake

     This is what I want for my patio, its a dwarf meyer lemon tree.  Isn't it pretty?  Don't you just smile looking at this?  Look how many lemons the tree can produce!  I could have so much fun with all of the meyer lemons.  If you have never tasted a meyer lemon recipe it tastes like a cross between a lemon and a mandrin orange.  It has a nice sweet fresh taste to it, I particularly love to use it in desserts, as it adds a greater depth of flavor to recipes. 

Also the lemons make excellent sauces and I have found that the flavor complements fish and seafood very nicely.  Recently I made meyer lemon fish tacos that were amazing.  There are so many different flavor combinations that are possible with the meyer lemon.  You can go sweet or savory, acidic, or spicy.  I want to share one of my favorite meyer lemon recipes with you.  This is one of my favorite desserts, especially with spring and summer coming up.  This is the perfect end to a nice Italian dinner, or any dinner for that matter.   Try it for yourself!

Springtime Meyer Lemon Cheesecake

For the crust:

2 cups gingersnap crumbs
3 tablespoons granulated sugar
7 tablespoons butter, melted
For the cheesecake:

2 1/2 pounds Cream Cheese, at room temperature
1 1/4 cups granulated sugar
3 tablespoons lemon zest (from about 4 lemons)
2 teaspoons vanilla extract
3 tablespoons cornstarch
1/3 cup heavy cream
3 eggs
2 egg yolks
1/2 cup Meyer lemon juice


Preheat oven to 375ºF and butter the bottom of a spring form pan

Mix together the gingersnap crumbs, sugar and melted butter. Press into the spring form pan, going up the side of the pan only 1/4 inch. Bake about 8 minutes, until lightly browned. Cool completely.
Decrease oven temperature to 325ºF

Cream the cream cheese until it’s smooth. 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.)

Refrigerate Overnight

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