Meyer Lemon Cheesecake

Desserts | Recipe Serves: 8-10

Method

Crust

Preheat oven to 350 degrees.

Grind graham crackers in a food processor. In a small sauté pan melt the butter over low heat. Mix the ground graham crackers with the butter and press into a 12” baking pan. Bake crust for 5 minutes. 

Filling

Combine all remaining ingredients in a mixing bowl and mix until batter is soft and fluffy. Pour cheesecake mix over the graham crust and bake for 30 minutes. Let the cheesecake set in refrigerator for at least 6 hours before enjoying.

Chef Alex's Tip: Place a pan of water in the oven while baking the cheesecake, it helps with the consistency!

Ingredients

  • 8 oz graham crackers
  • 8 oz cream cheese (room temperature) 
  • 4 oz unsalted butter 
  • 4 eggs
  • 1 cup sugar
  • 2 tsp vanilla extract
  • ¼ tsp meyer lemon juice
  • 1 tbsp meyer lemon zest
  • ¼ cup heavy whipping cream

Sara's Pairing Suggestion

LIANA LATE HARVEST ORANGE MUSCAT

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