Bake
Meyer Lemon Cheesecake With Biscoff Crust
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153 Reviews
Erin H.
July 3, 2023
I have made this a couple of times now and everyone loves it. The 2nd time I also had some strawberries cut up and on the side for those that wanted to top it off. Love the Biscoff crust. I also had to bake it longer, maybe 10 minutes or so. I'm making it again of the 4th of July get together with Strawberries for a little red. Maybe I should add some blueberries on the side for the blue :>)
Lucy M.
July 6, 2023
@erin, thank you for the comment. So glad you're enjoying the cheesecake and I love the addition of fresh berries!
Chocolate B.
May 4, 2023
Best cheesecake ever. It is the birthday cake of choice for my husband, a daughter, and two grandchildren. For this latest iteration, I followed the good advice of several other reviewers and made the crust with the whole package of Biscoff for even more deliciousness.
MarieH
April 28, 2023
My first cheesecake and it was a hit!! I did use 7oz of Biscoff and may use the entire sleeve next time. And also added 10 minutes to the bake time and it was perfect. Put the springform pan on a baking sheet because it does leak butter. Did not affect the taste though. Will be making again before the Meyer lemons go.
sophillymak
April 27, 2023
This was a perfect cheesecake. And so beautiful. I did drop down the butter and up the cookies in the crust - and baked a bit longer. Made this for a dinner party, and I had to cancel due to illness (guest). I had to give half away to neighbors as we would have eaten it all! They loved it too!
Cordelia
April 10, 2023
I made this for Easter and it was a hit! I didn't notice on the ingredients to include lemon extra, so I didn't. Still turned out very delicious! I did also have the issue of the leakage from the butter in the crust. But it didn't ruin it. Still yummy! Makes me want to make more cheesecakes in the future.
Ccake
March 5, 2023
first of all i'm not really a baker.....but this came out like i knew what i was doing. all do respect to the chef/author of recipe but i did have to bake longer. i used the extra 10 minute with the five minute addition mention earlier. Also i read that there was too much butter and leakage...i used about 7 oz of biscoff's just cuz they come in packets......used about 3.5 tbls off butter worked great. really a fabulous cheesecake, so light....not a lot of sweet to the sour cream toppping. this would be great in the summer. thank you!!!!! Oh also i did make a water bath and cake was smooth and beautiful
Lucy M.
March 6, 2023
@Ccake, thank you! I'm so glad you liked it! I baked this cheesecake again for the first time in several years and agree with your assessment. Less butter or more crumbs in the crust, and a longer baking time. I plan to update the recipe soon. I also made it with ordinary lemons, and the flavor was bright and tart and delicious.
margotjane
March 9, 2022
This turned out great! I made the full crust recipe, but half the filling and baked in a 7-inch springform pan with the higher ends of baking times for both steps.
Elizabeth F.
September 25, 2021
Just a quick update. The parchment worked very well, adding extra Biscoff, not so much. Just stick with the ratios given.
Granniechef
September 24, 2021
This cheesecake is awesome, awesome! I added 1/4 tsp cream tartar and one more lemon rind zest to main cake, and for crust I used the whole bag 8.8 oz Biscoff (Delta) cookies, in 8 1/2” springform pan. Wow! A smash at my dinner party.
Elizabeth F.
March 22, 2021
Hands down best cheesecake ever!!! I agree that it improved with time. I also baked it in a water bath and it was gorgeous! Two things I will do differently next time is one, line the bottom of the pan with parchment to prevent sticking, (and yes, I sprayed it well, but the crust was a bit sticky-maybe I sprayed it too well?) Two, I’m going to double the Biscoff crust because it was so amazingly, perfectly yummy we couldn’t get enough of it.
Lucy M.
April 4, 2021
@Elizabeth, thank you for the kind words about this recipe. I love the tip about the parchment in the bottom of the pan! Happy cooking ~
[email protected]
February 3, 2021
This cheesecake was okay the first day but really really good the 3rd day.
I highly recommend making this in advance and serving several days later.
I highly recommend making this in advance and serving several days later.
Anusha R.
September 21, 2020
Loved this recipe but the prep/ cook time up top seems way off.
- base to cook: 10 minutes
- base to cool: 30 minutes
- batter: 55 minutes
- sour cream: 15 minutes
- base to cook: 10 minutes
- base to cool: 30 minutes
- batter: 55 minutes
- sour cream: 15 minutes
hankdula
December 28, 2019
Amazing Cheesecake!!! I also baked it in a water bath. The next time I make it will use half the butter in the crust. Way too much butter; and I used 8oz of Biscoff. I tried to soak some butter up with paper towels before I baked the crust, and after baking the crust there was butter pouring from the pan. Even after baking the cheesecake there was more butter int the water bath pan. Next time I will use 2 or 3tbs butter rather than 5tbs. Overall it is a good recipe. The Meyer Lemons added a more mellow less tart taste to the cake. Thanks.
Kristina C.
December 25, 2019
In full disclosure I am one of those Californians that has the "problem" of having too many meyer lemons growing in my backyard, so I'm always looking for ways to use them. I also was searching for a recipe with a biscoff crust (because I had a costco sized supply at home). What a win/win. This cake was such a crowd pleaser! I replaced one of the 8 oz blocks of cream cheese with 8 oz of mascarpone cheese, something I like to do with my cheesecakes to make them a bit lighter. I baked in a water bath for about 60 minutes. Everyone loved it. It will be my new go-to for cheesecakes, for sure.
Dferris12
December 21, 2019
Amazing! My friend in Phoenix sends me Meyer Lemons from his trees each year. I made this cheesecake and it’s Devine. I followed the recipe exactly. It feeds many due to the rich flavor.
Fran
August 18, 2019
So I made this with a few changes and it was outstanding. Can’t wait to make again. I also baked it for a longer time, 60 minutes. I also baked it in a water bath like I bake the other cheesecakes I bake. I could not find Meyer lemons or the Biscoff biscuits, so improvised. I used the rind and juice of both an orange and a lemon. In Costco I found Meyer Lemon Moravian cookie thins and I used them for the crust. This was absolutely by far the best cheesecake I have ever made. I made it for a friend’s 60 th Birthday surprise. All the guests went wild for it. Thank you for a terrific recipe. Still want to try it with the Biscoff biscuits and the real Meyer Lemons.
8675309
March 13, 2019
My recent experience with this recipe was the third time I made it. The first time I followed the instructions exactly. It was a bit too undercooked in the center. The second time I added five minutes cooking time to the first oven time, and it was still not quite there. The third time made a MAJOR difference in the quality of the outcome. i added ten minute to the first oven time and five minutes to the second oven time, and it was perfect! My guests were over-the-top complimentary. With this added time adjustment this will be my go-to desert for dinner parties.
jc
January 6, 2019
OMG! Scrumptious and easy! Everyone loved! Made this for desert after New Years brunch. I will be thinking of this all year...I think it my become a permanent fixture in my holiday favorites.
Lucy M.
March 13, 2019
So happy you enjoyed the cheesecake! I'm thinking about making it for Easter ~
ellen
December 28, 2018
I thought this was delicious - love the Meyer lemon flavor. However a few comments: I agree with the commenter below who said we should be given an approximate quantity on the yield of the two lemons as they do vary. Secondly, a word of advice to others..I was distracted when I pulled the cake out to add the sour cream and I didn't realize the top was not fully set. Mine definitely need at least another 10 minutes. Unfortunately I put the sour cream on anyway as I wasn't paying full attention. As the top was not set, when I spread it out it just sank into the cake. This led to a goopy top and unattractive look. I ended up making candied lemon peel to put all over the top of cake to hide it which looked great but would not have been necessary if I had done the topping correctly. So make sure your top is set!
Lucy M.
March 13, 2019
Thanks so much for the feedback on baking time. I'm editing the recipe to add a time range for doneness.
SaraJ
August 24, 2021
lol, besides making the crust with a little less sugar I was off to a good start, however, like you, me lemons are very juicy and I didn't even think of the topping until it was too late and by that I mean I added it all to the filling and while it was in the oven I set out to make the topping and realized my mistake, so I decreased the oven temp by 25F after the first 45 min and placed a sheet of aluminum foil with a cutout hole over the top of cc and centered it to make sure the cc center got cooked but not too brown on the top. I think by the grace of my homemade really thick sour cream and duck eggs is what saved this cheesecake from my gross mistake. It was so good. Will definitely define a header for the topping in the ingredient list....too funny...lol!
Therese
July 24, 2018
This is outstanding and may be the best cheesecake I’ve ever tasted. Lined with foil after reading the comments about butter leaking which did the trick. Highly recommend.
Lucy M.
July 26, 2018
Thanks so much for the comment and I'm so happy you enjoyed the cheesecake recipe ~
Carly H.
May 30, 2018
Thank you for this wonderful recipe!
FYI: For those in the Midwest, I have found Meyer lemons in the "organic" produce section of the Dierbergs grocery chain. Whole Foods has them as well, but Dierbergs is a bit cheaper. :)
FYI: For those in the Midwest, I have found Meyer lemons in the "organic" produce section of the Dierbergs grocery chain. Whole Foods has them as well, but Dierbergs is a bit cheaper. :)
HalfPint
May 7, 2018
Made this with graham crackers because I didn't have any Biscoff. Added some pumpkin pie spices and more cinnamon to mimic the flavor of Biscoff. Other than adding 2 TB sugar to the sour cream, I followed the recipe as written. The yield on my 2 meyer lemons was ~1/4 cup. Cheesecake baked to a light jiggle in 45 minutes. Strangely, though not unpleasantly, 1 cup of sugar in the batter was not very sweet. It was the most perfect looking cheesecake that I have ever baked. The flavor was tangy and not overly sweet. I didn't have any problems with butter leakage which might have to do with using grahams instead of Biscoff. I learned that I may have been over-cooking cheesecakes in the past. The texture of the baked cheesecake was smooth and almost silky. I think the sour cream topping could probably do with a little more sugar, maybe another tablespoon. This is a really nice cheesecake and easy to make.
lisa
April 16, 2018
Made without lemon extract and very good flavor but, as previous comment, wish there was a measurement for the lemon juice. My 2 meyer lemons gave 100 ml. juice. maybe that was too much? I baked a bit more than 'just set' before applying topping and baking again yet end result was too soft and a bit runny in the center. liked the shiny finish of the topping. Made with graham cracker crust (Three Cities of Spain Recipe) with 4.5 T of butter, covering the bottom only, not sides, and butter did not leak. will make again but will adjust volume of juice next time.
styletrend
March 28, 2018
Could I substitute Ricotta Cheese and if so is it equal to the amount of cream cheese?
Kay
February 1, 2018
My 2 Meyer lemons yielded just over 1c of juice. I wish the recipe would indicate just how much juice is required rather than just "juice of 2 lemons". It took nearly an hour to bake, not a problem really, the flavor is wonderful.
Rita
December 23, 2017
If you omit the lemon... is this cake delicious as vanilla cream cheeses cake as well?
dedododo
December 10, 2017
Took almost twice as long as the recipe indicated to bake until the cake set. Seems like a lot of lemon juice in the batter slowing down the set time (and working with a new, perfectly calibrated oven.) But a pleasant cake nonetheless.
steven P.
May 9, 2017
i made recipe as stated,took longer to bake @15-20 . minutes +sour cream time
i used 8 inch spring form pan. u can use any cookie crumb as base because those listed are pricey. great flavor with those lemons. I needed to make larger cakes and doubled recipe that completely filled 10 in spring form pan
longer cook time, actually dropped oven temp to 300 f good results nice tasting cheesecake
i used 8 inch spring form pan. u can use any cookie crumb as base because those listed are pricey. great flavor with those lemons. I needed to make larger cakes and doubled recipe that completely filled 10 in spring form pan
longer cook time, actually dropped oven temp to 300 f good results nice tasting cheesecake
riv
May 4, 2017
This was so awesome. Made it for my daughter's bat mitzvah party and not a crumb was left. I also had butter leak out, but my springform pan was wrapped in foil.
Pat L.
April 23, 2017
I hate recipes that don't give you all the directions. I just was not thinking and forgot you have to chill a cheesecake for 12 hours. Made it the day I was taking to a party and realized that it had to chill after the fact.
Marlene T.
April 11, 2017
I had the same butter leakage problem with the crust but after reading the comments I did wrap the pan with foil. Maybe use a little less butter next time. Also, instead of the topping I spread lemon curd on the top after baking and put whipped cream over that. Very nice.
Maureen K.
April 9, 2017
Is there an amount (lemon juice) to use to jazz up the lemon flavor? I don't have Meyers. Or should I use more zest. Thank you.
Carolyn G.
March 30, 2017
where do I find the recipe for the biscoff cookies to crumble to make the cheese cake crust????
Tara C.
March 30, 2017
Yes-check the Biscoff website store finder. They're fairly common. My grocery 5 min away had them;)
kelseyoung
April 4, 2023
biscoff are the yummy cookies that some of the airlines serve. They can be found at Walmart, Publix or your grocer. In cookie and cracker aisle.
Nalan K.
October 16, 2016
The butter dripped down from the bottom of the pan and ruined the oven during the second cooking stage. The whole apartment got covered in smoke and I had to quit and throw away everything. What possibly I could have done wrong?
8675309
March 14, 2019
Placing the spring form pan on a shallow baking pan will prevent the butter leakage from dripping onto the bottom of your oven. You can do the aluminum foil trick too - place it below your pan and wrap it up the sides to prevent butter leakage.
Patty
August 4, 2016
I made this for a recent party. While I didn't have Myer lemons - I used 1 lemon and 1 lime. I also made strawberry sauce to pour on top. It was insanely good and easy!
Tara C.
April 23, 2016
First time ever making cheesecake & this came out perfect! No Myer lemons, so I just used normal lemons, but aside from that followed the recipe exactly. As others mentioned, was a little hesitant on adding the sour cream topping, but it was perfect! I didn't even grease my pan(will in the future just to be on the safe side) & it came out just fine. Served with fresh strawberries-perfect combo!!!
Melusine
January 2, 2016
Made this for the 3rd time in three months - my husband's birthday in October, Thanksgiving in November and for Christmas. Seriously good. I used Chef Ono's trick of putting the cheesecake pan in a slightly larger one, so there's no danger of seepage from the water bath. The cake came out perfectly creamy with a crispy crust. The sour cream layer adds something special.
Tina
December 27, 2015
Bought a big bag of meyer lemons at Costco. Made this cheesecake for Christmas day and it got rave reviews. I was skeptical at first but it was light and creamy and absolutely delicious. I have already gotten requests for more.
Sammy
November 2, 2015
I just bought a mini cheesecake pan (3" diameter wells) and wondered if anyone knows what adjustments I should make for cooking time and temperature. Thanks!
BRENDA G.
September 19, 2015
To die for cheese cake! I think I made 6 after discovering the recipe. Giving them all away! When I discovered Meyer lemons via WPR (Wis. Public Radio) I needed to try them and fell madly in lemon love. I saved the seeds and now giving the seedlings to friends and relatives.
Hiromi M.
August 2, 2015
I made this for people who came to my dog's 7th birthday party. (well, they all have a dog or two).
They LOVED it! I didn't add sugar to the crust at all. The cookies are so sweet, there is no need to add any more sugar. I used tiny bit less sugar for the cheese cake. I also made candied lemon slices to decorate the cheesecake. I will def. make this again before my meyer lemon tree runs out of lemons... This is a keeper!
They LOVED it! I didn't add sugar to the crust at all. The cookies are so sweet, there is no need to add any more sugar. I used tiny bit less sugar for the cheese cake. I also made candied lemon slices to decorate the cheesecake. I will def. make this again before my meyer lemon tree runs out of lemons... This is a keeper!
riv
May 19, 2015
Well, the batter is delicious and it smells heavenly just out of the oven, but we won't be cutting into it just yet--party coming! It seems the butter from the crust leaked out of the pan. Did anyone else have this happen?
Susan
June 4, 2014
Usually my husband makes this, but I made it for the first time last weekend. I was in a bit of a rush and forgot to add the vanilla and lemon extracts. It still came out wonderfully - just mildly lemony and more cheese-flavored. Lots of compliments!
Luvtocook
May 26, 2014
I've been making this recipe (minus lemons) since 1960. It's the best cheesecake I've ever tasted, too. One thing I usually do is put a pan of hot water on the bottom rack of my gas oven to prevent the cheesecake from cracking on top. Cracks are covered up by the sour cream layer, but I try to avoid getting them in the first place.
Lindsey
May 21, 2014
After eyeing this recipe for months, I finally got around to making it this weekend! It was AMAZING. I couldn't find Meyer lemons or Biscoff cookies, so I switched things up a little bit - subbing in limes and a graham cracker crust. Because I used limes, I naturally had to sneak a bit of coconut into the cake too (I put a little bit of coconut oil in with the butter for the crust - delish!). Lime and coconut are meant to be together.
Loved the creamy texture of the cheesecake and the sour cream topping was just the icing on the cake - literally. I was skeptical about the sour cream at first, but it really brought everything together and balanced the sweetness of the crust + cake. I did end up adding 2 tablespoons of sugar to the sour cream rather than one, as I added a rather large amount of lime zest to the topping, which upped the tang factor.
Topped off the cake with shredded coconut for the last five minutes of baking, and it toasted to near perfection. I think six minutes would have been the magic number.
Thanks so much for sharing this recipe, Lucy! I'll definitely be keeping it in my rotation. Looking forward to making it again when I can find Meyer lemons!
Loved the creamy texture of the cheesecake and the sour cream topping was just the icing on the cake - literally. I was skeptical about the sour cream at first, but it really brought everything together and balanced the sweetness of the crust + cake. I did end up adding 2 tablespoons of sugar to the sour cream rather than one, as I added a rather large amount of lime zest to the topping, which upped the tang factor.
Topped off the cake with shredded coconut for the last five minutes of baking, and it toasted to near perfection. I think six minutes would have been the magic number.
Thanks so much for sharing this recipe, Lucy! I'll definitely be keeping it in my rotation. Looking forward to making it again when I can find Meyer lemons!
Lucy M.
May 21, 2014
Oh my, your lime and coconut cheesecake sounds divine! If there's a Best Cheesecake recipe contest here, definitely submit it!
salemao
May 14, 2014
made it today for my mum's birthday and it was delicious. The biscuit base was stuck to the bottom and had to be scraped off. The cheesecake was very soft and crumbly and broke easily when cutting. The cake itself did not crack in the oven, but the sour cream did. would love to make it again, but would hope for a better presentation; any suggestions for the crumbly texture and the stuck crust? Thanks! sarah
Lucy M.
May 18, 2014
Well, let's see ~ did you use a different kind of cream cheese? I've tried this with full fat and 1/3 less fat, and both work fine, but I can imagine that non fat would affect the texture. Has the cream cheese ever been frozen? That tends to make things crumbly. Perhaps time and temperature in the oven? A coating of baking spray in the pan would take care of the stuck crust. Hoping for better results for you next time around.
J.B.
April 21, 2014
Meyer Lemon recipes throw me a curve when it comes to how much juice two Meyer lemons might produce. My Meyer Lemons are quite large and very juicy whereas store-bought fruits are smaller than mine. Mine can be as large as an orange. Any suggestions for judging juice amounts? Thanks I love Meyer Lemon recipes, my tree is now setting fruit for an October/November harvest.
JB
JB
Lucy M.
May 18, 2014
Count on 2 to 3 tablespoons juice per lemon. The Meyer lemons seemed small this year, so if you like more lemon flavor, definitely use more lemons.
Caren
April 20, 2014
I made this recipe using fresh italian ricotta in place of the cream cheese- Worked wonderfully- I also added a raspberry sauce. The crust is the best, the lemons have such a unique flavor. Thanks for sharing this!
lunalovegood
April 19, 2014
I made this last year for Easter, and it was incredible... everything I had imagined it to be. I'm making it again now, in Germany... hopefully it will turn out the same. I used an orange and a normal lemon, since there are no Meyer lemons here, and substituted creme fraiche for the sour cream, since they don't really have that, either. I did find the right cookies, though, which I had to substitute with ginger snaps for last year.
Lucy M.
April 19, 2014
So happy that this recipe will be on your table again! I think the creme feaiche is a terrific substitute.
Robert
February 2, 2014
This cheesecake works out perfect every time. I must be blessed with a decent oven. I do use a water bath tray only because it is how I have always made cheesecake moist and prevents cracking. I also make a simple raspberry sauce or blood orange brandy sauce when plating this up. adds nice color and gives and amazing balance of flavor.
Lucy M.
February 3, 2014
So happy that you love this cheesecake! Raspberry sauce sounds fantastic and blood orange brandy, oh my, over the moon!
Mary F.
February 1, 2014
We made this for my step-daughter's birthday and it came out beautifully. I couldn't find the Biscoff cookies but I substituted gingersnaps. My husband and I both thought it could have used one more lemon to punch up the flavor, but it was pretty good as written. Our Meyer Lemon Tree pumps out more and more lemons every year, so we are thrilled to have another great recipe.
Lucy M.
February 3, 2014
I swear, if I had a Meyer lemon tree, I would bake this cheesecake every day! So glad you enjoyed the recipe!
caroline0ne
November 26, 2013
Cheesecakes keep very well, as long as they are refrigerated. Shouldn't be a problem.
NBG
November 25, 2013
Need to make this 2 days in advance of thanksgiving -- will it stay fresh in taste and texture? Thanks in advance.
Lucy M.
November 26, 2013
As carolineOne says, cheesecakes are good keepers. Wrap it up tight, put threatening sticky notes on top and place it in the back of the refrigerator for a few days until you plan to serve it.
Layla C.
November 24, 2013
How much do I use if I want to substitute Greek yogurt? Any idea?
Lucy M.
November 25, 2013
Are you substituting Greek yogurt for the sour cream in the topping? If so, I think I'd use 12 to 14 ounces and thin it with water or milk to the consistency of sour cream. Using Greek yogurt for all or part of the cream cheese would be interesting. I make a yogurt tart that is similar to cheesecake, although not nearly as rich. Let me know if you experiment!
Markella B.
November 20, 2014
This cheesecake sounds delicious and I'm planning on making it for Thanksgiving. I live in Greece and although it's not a holiday here, I make it a point to keep the tradition. I cannot find sour cream here, but on all recipes that I've tried, especially the cheesecakes that call for sour cream, I substitute one part full fat Greek yogurt and one part heavy cream. It's as close to the texture and flavor of sour cream as I could get. The results of the desserts is exceptional; just like using sour cream. Of course if you want to cut calories you could always use low fat yogurt and half and half cream. Thanks for this great recipe.
Susan M.
November 24, 2013
The problem most have with baking is that they have no idea that ovens vary and that you can't bake by time only - you have to bake until it's 'done' - judging by slightly moving the pan and looking for either a wave of motion (not done) or slight jiggle of softness in center (done). It comes with experience of baking, but you can't get there without jumping in.
Stephanie W.
November 16, 2013
this recipe was amazing, the first cheesecake I've ever made. We have a Meyer lemon tree that finally produced several lemons and this was the perfect recipe to use them. I also used ginger snap cookies instead of biscoff cookies and it was amazing!!! Thank you so much for sharing!!!
Lucy M.
November 24, 2013
So glad you liked this recipe. Am completely envious of your Meyer lemon tree. Ginger snaps sound like a marvelous substitute.
missfats
June 6, 2013
This recipe was awesome! Followed the steps and it came out perfectly! (Also totally appreciate the fact that it works without the pesky water bath). I added a heaping pile of strawberries to the top to set it over the edge. For a full review and the topping recipe, see here:
http://missfats.wordpress.com/2013/06/06/recipe-review-lemon-cheesecake-topped-with-strawberries/
http://missfats.wordpress.com/2013/06/06/recipe-review-lemon-cheesecake-topped-with-strawberries/
Bohdanna
May 25, 2013
yes, this is almost identical to the Gourmet 3 Cities of Spain cheesecake (except that Biscoff was substituted for graham crackers and lemon zest was added) I have baked this cheese cake on my own for years to the rave reviews of my family and friends. Because it was almost an identical copy of the Gourmet recipe as to the base recipe, I never submitted my own almost identical recipe (which substitutes almond meal and chocolate for graham crackers) to FOOD 52. One of the best Gourmet cookbook recipes for sure!
Lizthechef
March 21, 2013
How did I miss this?! It's going right into my Meyer lemon recipe collection. Got a bowl sitting right on the kitchen counter...
Karina N.
March 15, 2013
I usually beat cheese And sugar for a few minutes hégira adding each egg at a a time, but I noticed yo add eggs first and then sugar... Would the different orders change the final results?
bhivedesign
February 25, 2013
Ok I thought this looked beautiful! I've been missing baking like a lost boyfriend because the start of the year has been so busy. So I thought I'd whip this up yesterday and it was a total fail and I don't know why...except maybe my oven temp is off. I don't make too many cheesecakes, so assessing doneness is not a given like a flour-based cake. But at about 50 minutes @ 350 degrees it looked like it was beginning to brown around the edges, so I took it out of the oven, put the sour cream mixture on top and the middle caved in! I put the whole mess back in the oven and baked it for an addition 15 or 20 minutes, took it out and let it cool then covered and put it in the fridge. It's still in there. Like Frankenstein. I'm a little afraid. Any idea what went wrong?
Lucy M.
February 25, 2013
Hmmmm...maybe oven temp is to blame? Or a too-small pan? My cheescakes sometimes get a crack down the middle, which is why I like the sour cream topping - it helps hide that. Hope the cheesecake tasted ok. :)
bhivedesign
February 25, 2013
It wasn't eatable...a sad and sorry caved-in squishy mess. With a entirely separate second issue of the crust being so stuck to the bottom of the springform I couldn't get it to release for love or money. The whole pitiful thing went "down the hole" as we refer to our garbage disposal around here this morning. I did however first take a spoon and arrange a perfect bite to see if it was worth another attempt and WOW! So, there is another one in the oven at this very moment. And you are correct about the oven temp. I bought an oven thermometer when purchasing the second set of supplies and it is wildly off (if the thermometer is to be trusted) I'm suspicious of everything now. I made sure I buttered and floured the bottom of the pan copiously and buttered the sides of the ring. I also "googled" the correct side to put toward the cake on the pan. I'll let you know how the second attempt turns out. I simply won't be bested by a cake. NEVER GIVE UP!
bhivedesign
February 26, 2013
So happy to report that the temperature seemed to be the culprit. I used the oven thermometer to discern the oven was off by 70 degrees...OMG! I brought the finished product to my client meeting today and it was literally gone in about 20 minutes. Thank you, this was so worth the tenacious effort. Truly a special cheesecake.
Lucy M.
February 26, 2013
I'm so glad the cheesecake worked out for you! (I need to get one of those oven thermometers, too.)
Chocolate B.
March 2, 2013
I have made this superb cheesecake three times now. The first two times I made it at about 200 ft above sea level; today I made it at about 7500 feet above sea level. My first two were perfect in every respect, but at high altitude, I had exactly the same experience and results as bhivedesign. Indeed, it rose higher in the oven than any soufflé I have ever made. Then the inevitable collapse.... But there were other variables as well: 1) The first two perfect batches were made with a Breville stand mixer. For the high-altitude cheesecake I used an Electrolux Assistent stand mixer, a mixer that is so good (major, major learning curve, though) that if a recipe calls for fluffy cream cheese, one has to take care that the cream cheese doesn't become so light and airy that it floats out of the mixer bowl like a cloud, all on its own. 2) I used homemade cream cheese, which has none of the gumminess of commercial cream cheese. I probably should have skipped the "fluffy" step. Despite today's disaster, I still judge this to be the best cheesecake recipe of all time. So thank you Lucy Mercer!
Lucy M.
March 3, 2013
So happy that you like the cheesecake! I appreciate the high altitude experimentation!
Minimally I.
February 15, 2013
Hi Lucy, I'm so looking forward to making this tonight! One quick question, though: Should the cream cheese be at room temperature before beating or does it matter?
Lucy M.
February 15, 2013
Good catch - yes, the cream cheese should be at room temperature before beating. It may not make a huge difference, but I think it will make a smoother batter.
Virginia L.
February 14, 2013
I am visiting a friend who has a Meyer lemon tree in her backyard. We made the cheesecake today using her lemons. It was delicious. We used both low-fat cream cheese and sour cream and the cake was plenty rich. We topped it with candied Meyer lemon slices so it was beautiful too. We bought the cookies at Cost Plus.
caroline0ne
February 13, 2013
This was fabulous. Can't wait to make it again. I used Trader Joe's Gluten Free Gingersnaps for the cookie crumbs.
LenaMattar
February 12, 2013
I'm sorry, but I did not undestand the mesure: "3 (8 oz.)
packages cream cheese (low-fat is ok, no-fat is not)" and "1 (16 oz.)
carton sour cream (low-fat is ok, no-fat is not)"...
Can you help me??
thanks
packages cream cheese (low-fat is ok, no-fat is not)" and "1 (16 oz.)
carton sour cream (low-fat is ok, no-fat is not)"...
Can you help me??
thanks
Lucy M.
February 13, 2013
Thanks, mrslarkin! I used Neufchatel (1/3-less-fat) cream cheese and reduced fat sour cream. I'm sure full-fat products would work fine. I do not use non-fat products in baking.
hothead
February 11, 2013
Hi
According to Hilarybee comment about adding meyer lemon juice to the sour cream topping will it thin out the topping or will it be to much lemon flavor.
According to Hilarybee comment about adding meyer lemon juice to the sour cream topping will it thin out the topping or will it be to much lemon flavor.
Hilarybee
February 11, 2013
Don't know, because I haven't tried it yet. I would lightly grease your springform pan sides after baking off the crust.
PaigeP
February 10, 2013
Mel - Meyer Lemons seem to be available only a couple of months a year - January in KY at Sams this year. If you don't have meyer, I think you could get by with a naval orange and a regular lemon. These lemons are special.
I think I will try this with Limes too! And maybe a totally orange one - ooooh - how about a grapefruit one!
I think I will try this with Limes too! And maybe a totally orange one - ooooh - how about a grapefruit one!
MJprovence
February 10, 2013
Biscoff cookies are Speculoos and in France the best brand is Lotus. THIS SOUNDS absolutely delicious....meyer lemon and speculoos...how can it go wrong
MJprovence
February 10, 2013
Forgot to say that Costco now has the cookies....best packaged cookie ever.
olinka
February 10, 2013
I live in Italy - but go to NY twice a year. What are Biscoff cookies?
Lucy M.
February 10, 2013
Biscoff cookies: http://biscoff.com/biscoff-cookies/. They are sort of famous around these parts because Delta Airlines serves them. They're also found in supermarkets. More info on my original blog post: http://acookandherbooks.blogspot.com/2012/01/meyer-lemon-cheesecake-with-biscoff.html
calendargirl
February 10, 2013
What a perfect combo! Thanks so much for the recipe, and for your blog, which I have been enjoying.
Lucy M.
February 10, 2013
Thanks so much for checking out my blog, calendargirl! And after reading your profile, I am wondering at what occasion one would have the opportunity to eat woodchuck.
Hilarybee
February 6, 2013
I'm making this Sunday. Beautiful, so excited about it!
Hilarybee
February 11, 2013
I made it and it was beautiful. I did have to sub amaretti cookies for the Biscoff, but I really liked it! My only wish is that the sour cream topping had the meyer lemon juice in it to give it more flavor. I think I'm going to try it next with orange or maybe blood orange and try adding juice to the sour cream topping.
cheryllk
January 16, 2013
Whoa, never mind. I just found one at Kitchen Kraft. What a boon! Thanks so much: a new recipe and a new tool. What could be better!
cheryllk
January 16, 2013
Wow! Thanks for the response. Where did you find a square springform pan? I would love to find one.
Lucy M.
January 16, 2013
It's a Kaiser 9-inch nonstick square springform pan. Mine was a gift, but Google says it's carried at Bed, Bath & Beyond. It's a fantastic pan! (and you'll amaze your friends with square cheesecake) :)
cheryllk
January 16, 2013
Very cool, thanks! I'll go to BB&B instead of ordering it from KK, then, armed with one of their wonderful coupons that never expire. I'll look for a Kaiser. Thanks again!
Lucy M.
January 14, 2012
I've heard wonderful things about the Biscoff spread. Will try. Thanks for reading & commenting!
Lucy M.
January 14, 2012
I've heard wonderful things about Biscoff spread. Will try. Thanks for reading & commenting!
mrslarkin
January 14, 2012
This sounds great! love love love biscoff cookies!! Have you tried the biscoff spread? Addictive.
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