Meyer Lemon Cheesecake

October 21, 2024

45

medium

12

  1. Preheat the Oven:
    • Preheat your oven to 300°F (150°C).
  2. Prepare the Crust:
    • In a Ninja Blender or food processor, combine the gingersnaps and melted butter. Blend until the mixture is crumbly.
    • Press the crumb mixture firmly into the bottom of two 6-inch Springform pans, which have been coated with cooking spray.
    • Bake for 15 minutes, then remove and cool on a wire rack.
  3. Make the Filling:
    • Using an electric mixer, beat the cream cheese until smooth.
    • Gradually add the sugar, followed by the salt, and continue beating.
    • Add the eggs one at a time, beating after each addition.
    • Next, mix in the sour cream, lemon juice, and lemon zest. Beat until fully combined, ensuring you scrape the bottom of the bowl to incorporate all of the cream cheese.
  4. Assemble the Cheesecakes:
    • Pour the filling into the two Springform pans, leaving a little space at the top to allow for expansion. If you have extra filling, bake it in a small baking dish.
  5. Prepare a Water Bath:
    • On a lower oven rack, place a pan filled with water (approximately 11×13 inches).
    • On the middle oven rack, above the water bath, place the two Springform pans with the cheesecake filling.
  6. Bake the Cheesecakes:
    • Bake at 300°F for 1 hour and 10 minutes.
    • After 35 minutes, reverse the position of the pans (if one is in front of the other) to ensure even baking.
  7. Cool in the Oven:
    • Turn off the oven and leave the cheesecakes inside for an additional hour to cool gradually.
  8. Cool and Chill:
    • Remove the cheesecakes from the oven and let them cool to room temperature on a wire rack.
    • Once cooled, refrigerate for at least 8 hours or overnight.
  9. Release from the Pan:
    • Before serving, run a knife around the edges of each cheesecake to loosen it from the pan.
    • Open the clasp on the Springform pans and gently release the cheesecakes, leaving the base of the pans underneath for support.
    • Transfer to a serving plate and enjoy!
Reviews

Ingredients:

Adjust Servings
2cups all purpose flour
2cups breadcrumbs dried
1 egg ) boiled, for coating (not
300g ground sausage
5 hard-boiled eggs
5servings oil for deep frying
1pinch pepper dry
0.5teaspoon salt
1 stock cube
3cups water
3packages cream cheese organic, room temperature
4 eggs room temperature
2C gingersnaps crushed, finely, (I used 1 box of Anna's ginger thins)
0.5 juice of lemon juicy, (I used 2 lemons)
2 lemon zest
0.125teaspoon salt
1.5C cream sour, organic
1cup sugar
0.5cup butter unsalted, room temperature, ()
2packages of room temperature

Directions

1.
Preheat the Oven
Preheat your oven to 300°F (150°C).
Mark as complete
2.
Prepare the Crust
1. In a Ninja Blender or food processor, combine the gingersnaps and melted butter. Blend until the mixture is crumbly. | 2. Press the crumb mixture firmly into the bottom of two 6-inch Springform pans, which have been coated with cooking spray. | 3. Bake for 15 minutes, then remove and cool on a wire rack.
Mark as complete
3.
Make the Filling
1. Using an electric mixer, beat the cream cheese until smooth. | 2. Gradually add the sugar, followed by the salt, and continue beating. | 3. Add the eggs one at a time, beating after each addition. | 4. Next, mix in the sour cream, lemon juice, and lemon zest. Beat until fully combined, ensuring you scrape the bottom of the bowl to incorporate all of the cream cheese.
Mark as complete
4.
Assemble the Cheesecakes
Pour the filling into the two Springform pans, leaving a little space at the top to allow for expansion. If you have extra filling, bake it in a small baking dish.
Mark as complete
5.
Prepare a Water Bath
1. On a lower oven rack, place a pan filled with water (approximately 11x13 inches). | 2. On the middle oven rack, above the water bath, place the two Springform pans with the cheesecake filling.
Mark as complete
6.
Bake the Cheesecakes
1. Bake at 300°F for 1 hour and 10 minutes. | 2. After 35 minutes, reverse the position of the pans (if one is in front of the other) to ensure even baking.
Mark as complete
7.
Cool in the Oven
Turn off the oven and leave the cheesecakes inside for an additional hour to cool gradually.
Mark as complete
8.
Cool and Chill
1. Remove the cheesecakes from the oven and let them cool to room temperature on a wire rack. | 2. Once cooled, refrigerate for at least 8 hours or overnight.
Mark as complete
9.
Release from the Pan
1. Before serving, run a knife around the edges of each cheesecake to loosen it from the pan. | 2. Open the clasp on the Springform pans and gently release the cheesecakes, leaving the base of the pans underneath for support. | 3. Transfer to a serving plate and enjoy!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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