Meyer Lemon Cheesecake With Biscoff Crust

A chum wanted a cheesecake, and so I made one. And now now not staunch a undeniable vanilla cheesecake, this one is flavored with the juice and zest of Meyer lemons. Hang you ever chanced on the Meyer lemons in your grocery store produce allotment? (I’m asking this question of my local guests, now now not my California guests, who all seem to possess Meyer lemon bushes, leaden with fruit, and the “field” of too many Meyer lemons. )

Right here’s the second year that I’ve chanced on the lemons in my suburban Kroger, $1.99 a uncover. What’s the magic of a Meyer, you question? Effectively, or now now not it’s cherish a lemon, nevertheless now now not. It be cherish an orange, nevertheless now now not. It be someplace in between—now now not rather as tart because the lemon, now now not rather as intrepid because the orange, nevertheless a satisfying in-between.

For my lemon cheesecake, I used Biscoff cookies for the crumb crust as a replacement of the favorite graham crackers. Biscoff possess a deeper, more molasses model that matches the Meyer lemons well. Plus, they’re staunch exotic ample to head with the marginally-left-of-heart take of the Meyers. Whenever you hover Delta, set up your diminutive packs, or staunch talk over with Kroger, cherish the the relaxation of us.

Right here’s the staunch cheesecake I’ve ever made. Astute recipe readers will cloak that or now now not it’s a riff on the classic Three Cities of Spain cheesecake from Connoisseur. That is the staunch favorite cheesecake recipe on this planet and is highly adaptable. I added the zest and juice of two Meyer lemons for staunch the staunch amount of zip.

Updated March 2023: Juice of 2 Meyer lemons is equal to 1/4 cup.

Exchange January 2024: Food52 Test Kitchens gussied up the cheesecake with a cloud of meringue and a caramel sauce. Whenever you give this riff a strive, let me know the blueprint in which it turns out.
~ LM —Lucy Mercer

We be pleased the mixture of zest, juice, and lemon extract, which packs a surely lemony punch with out too grand acidity. The sour cream topping adds a huge steadiness to the richness of the filling and looks to be like lovely flecked with lemon zest. And Biscoff cookies because the crust? Signal us up.

We also be pleased pairing the cheesecake with meringue and a preserved lemon caramel! Yow will detect the recipe right here. —Food52

Directions

1. Biscoff Crust:
2. Heat the oven to 350°F. Grease a 9-crawl springform pan. In a meals processor, blitz the cookies except finely ground. Add the sugar and salt and proceed to process except combined. Slowly pour in the butter and process again except finely ground and staunch starts to near together.
3. Press the aggregate into the backside and up the edges of the willing pan. Bake for 10 minutes. Let chilly to room temperature.
   

1. Filling & Assembly:
2. Heat the oven to 350°F. Utilizing an electrical mixer on medium-high wander, in a magnificent bowl, beat the cream cheese except fluffy. Add the eggs one after the other, mixing well after every addition. Add 1 cup of the sugar and mix well, scraping down the edges of the bowl as wanted.
   
3. Add half of the zest to the filling. Add all of the lemon juice, vanilla extract, and lemon extract and proceed to combine except staunch combined. Pour the filling into the willing crumb crust. Save of living the pan on a baking sheet and bake for forty five to 55 minutes, except the cake is correct establish in the center. Rob away the cake from the oven nevertheless own now now not turn the oven off.
4. In a medium bowl, poke the sour cream and the closing 1 tablespoon of the sugar and lemon zest. Spoon the sour cream mixture onto the cheesecake and spread with an offset spatula or knife. Return to the oven and proceed to bake for 10 to fifteen minutes, except establish and warmed via. Let chilly to room temperature. Flee a knife all the blueprint in which via the fringe of the cheesecake to separate it from the fringe of the pan, if wanted. Gently open the springform pan. You would present the cheesecake on the obscene of the pan. Relief at room temperature or refrigerate in a single day. Store the cheesecake well wrapped in the refrigerator.