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
- 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)
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.