Meyer Lemon Cheesecake

Meyer Lemon Cheesecake

The tart taste and unique aroma of Meyer lemons turns ordinary cheesecake into a culinary masterpiece. This one uses a traditional graham cracker crust and a creamy filling neatly contrasted by the Meyer lemon juice and zest.
Course Dessert
Servings 12


For the crust:

  • 1 cup graham cracker crumbs
  • 1 cup pecans
  • 3 tablespoons Sugar
  • 7 tablespoons butter melted

For the filling:

  • 2 1/2 lbs cream cheese at room temperature
  • 1 cup Sugar
  • 3 tablespoons Meyer lemon zest about 4 Meyer lemons
  • 2 teaspoons Vanilla extract
  • 3 tablespoons Cornstarch
  • 1/3 cup Heavy Cream
  • 3 Eggs
  • 2 Egg yolks
  • 1/2 cup Meyer lemon juice


  • Prepare a 10-inch round spring form pan by buttering the bottom.
  • Preheat the oven to 375º F.
  • Add the graham cracker crumbs, pecans, and sugar to a bowl. Mix together thoroughly.
  • Now add the melted butter, mixing it together to a spreadable consistency.
  • Take the mixture with a large spoon and press it into the spring form pan. Cover the bottom and up the sides about 1-inch.
  • Bake in the oven for about 8 minutes. It should be lightly browned.
  • Allow the crust to cool completely before filling.
  • Turn the oven down to 325º F.
  • Whisk the cream cheese by hand or with a mixer until it’s smooth and creamy in texture.
  • Add the sugar and Meyer lemon zest as you continue to stir.
  • Stir in the vanilla extract, cornstarch, and heavy cream.
  • Add the eggs and yolks one at a time, mixing each in before you add the next.
  • Stir in the lemon juice last.
  • Pour the filling into the spring form pan over the crust.
  • Place a shallow baking pan with about 1-inch of water into the oven on a medium rack.
  • Place the cheesecake into the water bath.
  • Bake for 60 to 70 minutes.
  • The center should be a little jiggly, while the edges should be firm.
  • Cool for about 1 hour before removing from the spring form pan.
  • Refrigerate overnight before serving to allow the cake to fully set.
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