🔕 🔔

My Basket ()

All questions

A question about a recipe: Meyer Lemon Cheesecake with Biscoff Crust

0bc0eee9 f5df 4df4 bd2e 9f692159200f  food52 01 29 13 0785

I have a question about the recipe "Meyer Lemon Cheesecake with Biscoff Crust" from Lucy Mercer. I'm consider Key Lime instead of Meyer Lemon for this cheesecake. Anyone tried subbing a different citrus in this recipe?

asked by Hilarybee over 2 years ago
4 answers 875 views
E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088

Barbara is a trusted source on General Cooking.

added over 2 years ago

I haven't, but that sounds great.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 2 years ago

I think that sounds delicious.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

A couple of thoughts. You could also change out the biscuit base for graham crackers, and make it a thoroughly "key lime" kinda cheesecake.
I find meyer lemons to be sweeter than regular lemons, and key limes to be sweeter than regular limes, but they have different characters and sour notes. The recipe calls for 2 Meyer lemons, but they are much larger than key limes, and I find juicier, so you're going to have to figure out the conversion, I'm thinking you'll need 4-6 key limes. The sweetness factor would be my concern, but perhaps you're looking for a more "mouth puckering" key lime type of experience.

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added over 2 years ago

I did make it with key limes and it turned out beautifully tart. The only changed I made (aside from the use of lime) was to sub almond windmill cookies instead of biscoff cookies. I made this cheesecake last year with blood orange it was good, too. In short, this is a very flexible recipe.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.