Such a delightful dessert that perfectly balances tangy citrus flavors with a hint of sweetness. I wanted to – I NEEDED to bake a cheesecake again.
This exquisite dessert combines the creamy richness of cheesecake with the bright and refreshing taste of Meyer lemons, resulting in a treat that is both indulgent and satisfying.
The crust, though, is a crucial component that sets the foundation for this delectable dessert. – And, it’s a bit different from my usual crusts. By combining crushed shortbread cookies and graham crackers, we create a crust that offers a contrast of textures. The buttery and crumbly nature of the shortbread cookies complements the slightly crunchy graham cracker crumbs, adding depth to each bite.
The filling of the cheesecake is where the magic truly happens. Meyer lemons, with their unique sweeter and less acidic flavor, compared to regular lemons, provide the perfect citrusy twist. The filling is made with a blend of cream cheese, sugar, Meyer lemon curd/spread, and creates a velvety and smooth texture that melts in your mouth. The combination of the tangy lemon essence and the creamy cheesecake base strikes a harmonious balance that is refreshing without being overly sweet.
Garnish with crust crumbles, Candied Meyer Lemon Peel, and a just a touch of gold sparkle!
Meyer Lemon Shortbread Graham Cheesecake
Meyer Lemon Shortbread Graham Cheesecake
Crust:
1 box (2 sleeves) Girl Scout Trifoil Shortbread Cookies (or Walker’s Shorbread – even better!)
1 pkg. honey graham crackers
12 Tbs. butter, chopped into 1″ pieces
Preheat the oven to 425 degrees.
Process the cookies and crackers into a fine crumb.
Reserve about 1/2 cup of the crumble and set aside.
Add the butter and process until well incorporated.
Line a quick-release cheesecake pan with parchment and press the crumbs evenly into the pan.
Bake for about 15 minutes, until fragrant and golden brown.
Remove from oven and cool completely.
Reduce oven temperature to 300 degrees.
Meyer Lemon Cheesecake Filling:
16 oz. cream cheese
11 oz. Meyer Lemon (with honey) curd or spread
1 cup powdered sugar
2 Tbs. all-purpose flour
pinch sea salt
5 large eggs
Combine all filling ingredients in the bowl of the food processor and whir until super smooth.
Transfer to top the cooled crust (reserving any extras for your own personal custard! – don’t overfill…)
Bake at 300 degrees for 60-90 minutes, until the center of the cheesecake is set and edges are just beginning to brown.
Remove from the oven and cool completely. Then, chill overnight.
Run a small knife all along the sides of the pan, and quick-release. Transfer to a serving plate.
Thoroughly mix together the remaining, reserved crumbs with the Candied Meyer Lemon Peel (2 Tbs.) and sprinkle over the top of the cheesecake before slicing and serving. You may even dust with golden sparkles for extra flair!
