Meyer Lemon Curd Cheesecake!
I can’t wait for spring to arrive, and nothing feels more like spring to me than Meyer Lemon Curd. When I was younger the word curd sounded disgusting to me, so I never tried it. Of course, once older, I found it to be quite tasty. I could eat it with a spoon.
Have you ever tried lemon, lime or strawberry curd? If you haven’t please try my recipe. Lemon curd, especially made with Meyer Lemons, is heavenly eaten straight off the spoon, on crackers, in trifles, layered in cakes, sandwiched in macarons or even as I made today – on top of cheesecake.
Meyer Lemons although still sour, are less acidic than a regular lemon. Since they are part of the Mandarin Orange family they’re a bit sweeter with a smoother skin, similar in color to the Mandarin Orange. Meyer Lemons can be used in place of any recipe calling for regular lemons.
The cheesecake recipe below is one I’ve been making since my college days – quite some time ago! Back in those days, I would often make it for a restaurant that was in the town of Lawrence, Kansas where I went to college – University of Kansas. However, for the life of me I can’t recall the name of the restaurant, but was thrilled to make my cheesecake for them.
My cheesecake has no crust! I know, you’re thinking – “what, NO CRUST!” My husband only likes cheesecake for the crust, but honestly, this cheesecake is so delicious it doesn’t need any – it’s New York style. Back then I’d top it with blueberries which was my favorite.
I have to admit since we eat heart-healthy as often as possible, I haven’t made this recipe in some 20 years. Let’s face it, six 8 ounce packages of cream cheese with heavy cream isn’t exactly heart-healthy, but it’s delicious and a wonderful dessert for Easter, Passover or a special occasion.
I hope you’ll try it. I’d suggest preparing both Meyer Lemon curd and cheesecake the day before, refrigerate, then combine both together the next day, and serve.
For a variation on this same recipe: Pour 1/2 the cheesecake mixture into your springform pan, then half lemon curd – swirl with a knife. Then add remaining cheesecake mixture, and lemon curd, swirling once again. This method will give the cheesecake a beautiful marbled effect and lemon flavor throughout the cake.
For my Meyer Lemon Curd Cheesecake recipe, read below………
Meyer Lemon Curd Cheesecake
Ingredients:
Cheesecake
- 6 (8 ounce) packages cream cheese, softened
- 6 eggs
- 1 cup whipping cream
- 1 1/2 cups granulated sugar
- 1 teaspoon pure vanilla extract
Meyer Lemon Curd
- 2 tablespoons Meyer lemon zest (zest of 3 lemons)
- 2 large egg yolks, lightly beaten
- 3 large whole eggs, lightly beaten
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed Meyer lemon juice (juice of 3 lemons)
Directions:
1. Cheesecake: Using a mixer, cream the cream cheese.
2. With mixer still running, add sugar, then add eggs - two at a time, vanilla, then whipping cream.
3. Pour cream cheese mixture into a 9 inch springform pan coated with non-stick spray.Lay a square sheet of parchment, sprayed with non-stick spray, over the base. Leave enough overhang so the parchment is hanging out of the bottom. (This will make for easy removal once cooked).
4. Bake in a preheated 450F degree oven for 45 minutes. After the 45 minutes, turn oven off leaving cheesecake in oven for an additional 1 hour. During that hour DO NOT OPEN THE OVEN DOOR!
5. Refrigerate overnight.
6. Meyer Lemon Curd: Combine all ingredients together in a large metal or heat resistant glass bowl
7. Place bowl over pot of simmering water. Cook, whisking frequently until curd is very thick - approximately 20-25 minutes. (pudding consistency)
8. Strain, discarding zest, then cover and chill curd completely.
9. Assemble: Remove cheesecake from springform pan. Carefully remove parchment from bottom of cheesecake and place on serving platter.
10. Top with chilled Meyer Lemon Curd and serve.
Note: Although this cheesecake needs no crust, if you can't imagine yours without, then by all means add a crust.
For another great recipe using Meyer Lemons, try my Meyer Lemon Tart with a Layer of Chocolate.
Enjoy!!!
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
That looks so good- I just made some Meyer Lemon Curd last night, and now I wish I had that cheesecake to go under it! 🙂
I have to agree Vicki, “curd” is not the most enticing word. But oh my, it is certainly delicious. I’ve never made it with Meyer Lemons but know it is amazing especially with your wonderful sounding cheesecake!
I love lemon curd! And I eat it by the spoonful, too. 😉 Great looking cheesecake. We, too, don’t have cheesecake that often, but it’s really wonderful stuff. Six packages of cream cheese! This must be wonderful. 😉
I adore Meyer Lemon Curd and can definitely enjoy the whole jar with a spoon! 😛 I haven’t try strawberry ones yet but I definitely will. I recently post an orange curd recipe and it’s so good. I love your Meyer lemon curd cheesecake. Look decadent and delicious.
I love both cheesecake and lemon curd! And you have combined two in one! Simply irresistible!
p.s The cookies are crisp after cooling on rack and became softer after 3rd day. But you can always reheat them. We eat them as breakfast 🙂
Yummy – These look really scrumptious !!!Thanks for the recipe 🙂
We love lemon curd and always have Trader Joe’s Lemon Curd in stock! My son especially loves it more than Nutella or any other jam. I still have Meyer lemons like 10 of them. I totally should make the curd! Thanks for the recipe!
I’m so anxious for spring to arrive too! This winter sure is hanging on.
What a wonderful combination to add lemon curd to cheesecake!
I love meyer lemons! We can eat them almost on their own they’re so sweet but still a bit tart 😀 That’s a very vivid curd too! 😀
Oh, I love this idea, Vicki! Your towering cheesecake looks wonderful and the Meyer lemon topping is sublime….mmmmmmm…..
Lemon is my chocolate!!
Fabulous! Made it for Easter…delish!!! Thank you for my new cheesecake recipe and lemon curd!!!
Nothing makes me happier than to hear someone has tried one of my recipes and loved it. Thank you for sharing that. I hope your Easter was wonderful and shared with family and friends. Thank you for stopping by.