Instructions For Meyer Lemon Cheesecake Food

MEYER LEMON CHEESECAKE

Steps:

• *If you can't get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor.
• Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides.
• Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze.
• Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
• Add eggs, one at a time, beating after each addition.
• Mix in zest, juice, and vanilla; pour over frozen crust.
• Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
• Topping: in a small bowl, combine sour cream, sugar, lemon juice, and vanilla; pour mixture into the center of cooled cake and spread out to edges.
• Bake for 5 minutes more.
• Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.

MEYER LEMON CHEESECAKE WITH CREAMY LEMON CURD

Steps:

• Zest the lemons into a medium sized glass bowl and set a fine-mesh strainer on top.
• Whisk the eggs, egg yolks and sugar in a small glass bowl that fits over a pot filled with a few inches of water. Bring it to a low simmer and place the bowl on top.
• Whisk the eggs constantly, trying not to splash the mixture up onto the sides*. Whisk until mixture has thickened, coats the tines of the whisk, and reaches about 170°F.
• Remove the lemon curd from heat and stir in butter one tablespoon at a time, stirring each time until fully incorporated.
• Stir in the lemon juice and immediately transfer the mixture to the fine-mesh strainer. Strain into a bowl and let cool for at least 10 minutes before covering and transferring to the fridge to chill.
• Preheat oven to 375°F.
• Rub the inside of a 9-inch springform pan with butter until lightly coated. Stir together the graham crackers and melted butter and use the bottom of a measuring cup to press it into the bottom of the pan.*
• Bake for 8-10 minutes or until fragrant and golden brown. Let cool completely.
• Change the oven temperature to 350°F and set the wire rack into the lower third of the oven.
• Place two long sheets of aluminum foil in a cross shape on your work surface. Wrap the foil up around the bottom edges of the springform pan to help prevent water from getting in.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese lowest speed you can until it is smooth. Add in the sugar. Beat in eggs one at a time, allowing each to fully incorporate before adding another.
• Fold in vanilla, lemon juice, cornstarch, salt and sour cream and until combined.
• Pour in the cheesecake filling into the cooled and prepared springform pan and use a rubber spatula to smooth out the top. Set inside of a baking dish and surround the pan with 1-2 inches of hot tap water. Place into the oven and bake for 55 - 60 minutes, or until the outside edges are firm but the center still slightly jiggles like jell-o.
• Turn off the oven, crack the oven door and allow to cool in the oven for one hour.
• Remove the cheesecake from the oven and water bath. Gently run a thin knife around the edges to release the cheesecake from the springform pan's ring, and then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 4 hours before the next step.
• Just before serving, remove the cheesecake from the springform pan mold and use a small knife or offset spatula to top it with the chilled lemon curd. The cheesecake will stay good uncovered and refrigerated for up to 5 days.