Meyer Lemon Cheesecake

• Vegetarian

• Produce

  • 3 tbsp Lemon
  • 1/2 cup Meyer lemon, juice

• Refrigerated

  • 2 Egg yolks
  • 3 Eggs

• Baking & Spices

  • 3 tbsp Cornstarch
  • 19 tbsp Sugar
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Snacks

  • 1 cups Graham cracker crumbs

• Dairy

  • 7 tbsp Butter
  • 2 1/2 lbs Cream cheese
  • 1/3 cup Heavy cream

Found on jocooks.com

Description

Ingredients

• 1 cups graham cracker crumbs
• 1 cup pecans
• 3 tbsp sugar
• 7 tbsp butter, melted
• 2½ lbs cream cheese, at room temperature
• 1 cup sugar
• 3 tbsp lemon zest (from 4 Meyer lemons, or 2 regular lemons)
• 2 tsp vanilla extract
• 3 tbsp cornstarch
• ⅓ cup heavy cream
• 3 eggs
• 2 egg yolks
• ½ cup Meyer lemon juice

Directions

• Preheat oven to 375º F and butter the bottom of a 10-inch spring form pan.
• Mix together the graham cracker crumbs, pecans, sugar and melted butter. Press into the spring form pan, going up the side of the pan about an inch. Bake about 8 minutes, until lightly browned. Cool completely.
• Decrease oven temperature to 325º F.
• In a stand mixer, cream the cream cheese until its smooth using the whisk attachment. Add the sugar and lemon zest and mix together. Add the vanilla extract, cornstarch, and heavy cream and stir until combined. Add the eggs and yolks one at a time; mix each in before adding the next. Stir in the lemon juice. Pour the cheesecake filling into the spring form pan on top of the cooled crust. Bake in a water bath for 60-70 minutes. The outer edges should be set and the center will still jiggle a little when you move it. (The cake continues cooking after its removed from the oven.)
• Cool for 1 hour, then remove the spring form rim. Cool completely, then place into the refrigerator for at least 8 hours, overnight is best. You can garnish with the whipped cream and lemon slice, if you like.