why make this recipe
This cheesecake is bright, creamy, and a little different. The Meyer lemons add a mild, sweet lemon taste. The Biscoff cookie crust gives a warm, spiced crunch. It is a good dessert for dinner, parties, or a special treat.
introduction
This recipe makes one 9-inch cheesecake. It uses a Biscoff cookie crust and a lemon-sour cream topping. The steps are clear and easy to follow. You will need a springform pan and a mixer.
how to make Meyer Lemon Cheesecake With Biscoff Crust
Ingredients
- Cooking spray
- 5 ounces Biscoff cookies, crumbled
- 1/3 cup sugar (for crust)
- 1/8 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted and cooled
- 3 (8-ounce) packages cream cheese
- 4 large eggs
- 1 cup plus 1 tablespoon sugar (for filling and topping)
- 2 Meyer lemons, zested and juiced
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 (16-ounce) carton sour cream
Directions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
- Put the Biscoff cookies in a food processor and pulse until very fine. Add 1/3 cup sugar and 1/8 teaspoon salt, and pulse to combine.
- Slowly pour in the melted butter while processing until the crumbs start to stick together.
- Press the mixture into the bottom and up the sides of the prepared pan. Bake the crust for 10 minutes. Let it cool to room temperature.
- In a large bowl, beat the cream cheese on medium-high until fluffy. Add the eggs one at a time, mixing well after each.
- Add 1 cup sugar and mix until smooth, scraping down the sides as needed.
- Add half of the lemon zest, the lemon juice, vanilla, and lemon extract. Mix until combined.
- Pour the filling into the cooled crust. Place the pan on a baking sheet. Bake for 45 to 55 minutes, until the center is just set. Do not turn off the oven when you remove the cheesecake.
- In a medium bowl, whisk the sour cream, remaining 1 tablespoon sugar, and the remaining lemon zest. Spoon this over the warm cheesecake and spread it evenly.
- Return the cheesecake to the oven and bake 10 to 15 more minutes, until the topping is set and warmed through. Let the cheesecake cool to room temperature.
- Run a knife around the edge to separate the cake from the pan. Gently release the springform. Serve now or refrigerate overnight. Store wrapped in the refrigerator.
how to serve Meyer Lemon Cheesecake With Biscoff Crust
Serve slices at room temperature or chilled. Top with thin lemon slices, extra lemon zest, or a dusting of powdered sugar. A spoonful of berry compote or whipped cream also pairs well.
how to store Meyer Lemon Cheesecake With Biscoff Crust
Wrap the cheesecake tightly with plastic wrap or keep it in an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze slices wrapped in foil and plastic for up to 1 month. Thaw in the fridge before serving.
tips to make Meyer Lemon Cheesecake With Biscoff Crust
- Use room temperature cream cheese and eggs for a smooth filling.
- Do not overmix once you add the eggs to avoid cracks.
- Cool the crust before adding the filling to keep it from getting soggy.
- If the top starts to brown, cover loosely with foil.
- Let the cake cool slowly to reduce cracking.
variation
- Use regular lemons if you do not have Meyer lemons; you may want a bit more sugar for balance.
- Swap the Biscoff crust for graham crackers or digestive biscuits for a milder crust.
- Add a swirl of lemon curd on top before the sour cream layer for extra lemon flavor.
FAQs
Q: Can I bake the cheesecake in a water bath?
A: Yes. A water bath helps prevent cracks. Wrap the springform pan in foil and place it in a larger pan with hot water that reaches halfway up the springform. Bake as directed.
Q: Can I make this without a springform pan?
A: You can use a regular round cake pan, but the sides will be harder to remove. Line the pan with parchment for easier removal.
Q: Why did my cheesecake crack?
A: Cracks happen if the oven is too hot, the cake cools too fast, or you overmix. Cool the cake slowly and do not overbeat the batter.
Q: Can I use frozen Meyer lemons or bottled lemon juice?
A: Fresh Meyer lemon juice and zest give the best flavor. Bottled juice works in a pinch but the taste is less bright.
Q: How do I get a smooth top on my cheesecake?
A: Tap the filled pan gently on the counter to remove air bubbles before baking. Smooth the top with a spatula and avoid opening the oven during baking.
Conclusion
For a tested version of this recipe, see Meyer Lemon Cheesecake with Biscoff Crust Recipe – Lucy Mercer. If you want another published take, check Meyer Lemon Cheesecake With Biscoff Crust – Food52. You can also read an earlier blog post at Meyer lemon cheesecake with a Biscoff crust – A Cook and Her Books. For a different lemon cheesecake method, try this guide: Lemon Cheesecake Recipe – Sally’s Baking Addiction. For more ideas and notes on Meyer lemon cheesecakes, visit Meyer Lemon Cheesecake – Clare’s Kitchen.