Meyer Lemon Pillow Cheesecake

Thanks to my good friend Myles, I have a big bag of home grown Meyer lemons! I can rarely find them at my grocery store, so I never get the chance to use them. The meyer lemon is a hybrid citrus fruit – a lemon mixed with an orange. It has the flavor of a lemon, with hints of sweet orangeness – I am excited to put them to good use!

meyer lemon cheesecake

I found this Pillow Cheesecake recipe on Pinterest a few months back. This is by far the BEST cheesecake filling recipe I have found. Whipped egg whites make the texture is so light and fluffy…it’s the ideal cheesecake. So it seems a great starting point for my Meyer lemon cheesecake. If you have some time, definitely read her post – she has some good tips for making cheesecake.

Crust

  • 1 1/2 Cups graham cracker crumbs
  • 6 Tablespoons melted butter
  • 2 Tablespoons brown sugar

In a small bowl, mix all ingredients in a fork. Pour into a 9″ spring-form pan, and use a glass to pat the crumbs down evenly. Refrigerate for an hour. Bake at 350 for 15-20 minutes. Allow to cool.

crumbscrust

Filling

  • 1 Cup sugar
  • Zest of one Meyer lemon
  • 2 Pounds cream cheese, softened
  • 1 stick butter, softened
  • 1/4 Cup sour cream
  • 5 eggs, separated
  • 2 Tablespoons corn starch, sifted

Combine sugar and zest in a food processor. Pulse until fine and combined.

zest lemon sugar

In the bowl of a stand mixer, mix cream cheese, butter, sour cream, lemon sugar, and corn starch. Beat until just combined. Add the egg yolks one at a time, making sure each is completely incorporated and smooth.

In a clean bowl, whip room temperature egg whites until stiff. Gently fold egg whites into batter.

Pour the batter into the spring form pan and wrap the bottom in tin foil. Place the pan into a roasting dish, and add enough hot water to cover half of the pan.

water bath

Bake at 325 for 1 1/2 hours. When finished, crack open the oven and allow the cheesecake to cool (in the oven) for half an hour. Remove and continue to cool on a wire rack. Refrigerate and serve cold.

I served my cake with a quick lemon-vanilla sauce. Use the juice of your zested Meyer lemon, 1 teaspoon of vanilla, and powdered sugar.

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4 thoughts on “Meyer Lemon Pillow Cheesecake

  1. Pingback: Bananas Foster Pudding Pie | The Highfalutin Duck

  2. I’d love to make this cheesecake, but I would like to make either a different flavor or maybe just leave it plain. Is it okay to just leave out the meyer lemon zest?

    Thanks!

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