Meyer Lemon Cheesecake

Meyer Lemon Cheesecake

  Ready in : 45 mins

Meyer Lemon Cheesecake is a dessert that serves 12. One portion of this dish contains roughly 10g of protein, 42g of fat, and a total of 562 calories. For $1.62 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have of, butter, gingersnaps, and a few other ingredients on hand, you can make it. This recipe from Foodista has 31 fans. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 26%. Similar recipes are Meyer Lemon Cheesecake, Meyer Lemon Cheesecake, and Meyer Lemon Cheesecake.

Ingredients

cream cheese

cream cheese

3 packages

eggs

eggs

4

gingersnaps

gingersnaps

2 C

juice of lemon

juice of lemon

0.5

lemon zest

lemon zest

2

salt

salt

0.125 teaspoon

cream

cream

1.5 C

sugar

sugar

1 cup

butter

butter

0.5 cup

of

of

2 packages

Cooking in Steps

  1. 1
    Preheat oven to 300 degrees.

    oven
    oven
  2. 2
    Combine gingersnaps and melted butter in a Ninja Blender or food processor and run until gingersnaps are crumbly. Press mixture firmly into the bottom of two 6 Springform pans coated with cooking spray.

    cooking spray

    cooking spray

    gingersnap cookies

    gingersnap cookies

    butter

    butter

    springform pan
    springform pan
    food processor
    food processor
    blender
    blender
  3. 3
    Bake for 15 minutes; cool on a wire rack.

    wire rack
    wire rack
    oven
    oven
  4. 4
    To prepare the filling, using an electric mixer, beat the cream cheese until smooth.

    cream cheese

    cream cheese

    hand mixer
    hand mixer
  5. 5
    Add the sugar then the salt. Beat in the eggs, 1 at a time. Next add the sour cream, lemon juice and zest. Beat until thoroughly mixed. (Make sure you get the cream cheese mixed in from the bottom of the mixing bowl.)

    cream cheese

    cream cheese

    lemon juice

    lemon juice

    sour cream

    sour cream

    sugar

    sugar

    egg

    egg

    salt

    salt

    mixing bowl
    mixing bowl
  6. 6
    Pour the filling into the two Springform pans. Do not fill to the very top as the mixture expands a little bit. If you have a small amount of mixture left over just bake it in a small baking dish.

    springform pan
    springform pan
    baking pan
    baking pan
    oven
    oven
  7. 7
    Fill an 11x13 (approx.) with water on a lower rack in the oven. On the middle rack, above the water pan, place the two Springform pans.

    water

    water

    springform pan
    springform pan
    oven
    oven
  8. 8
    Place in 300* oven for 1 hour and 10 minutes. After 35 minutes, reverse the position of the two pans if they are in two different areas of the oven, such as one in front of the other.

    oven
    oven
  9. 9
    Turn the oven off and leave the cheesecakes in the oven for another hour.

    oven
    oven
  10. 10
    Remove from oven and cool to room temperature on a wire rack.

    wire rack
    wire rack
    oven
    oven
  11. 11
    When cheesecakes are at room temperature, place them in the refrigerator for 8 hours or overnight.

  12. 12
    Before removing from pan, use a knife to cut around the pan sides. Then open the clasp on the Springform and release the cheesecake.

    knife
    knife
    frying pan
    frying pan
  13. 13
    Place it on a serving plate with the bottom of the Springform pan underneath.

    springform pan
    springform pan