Meyer Lemon Cheesecake With Biscoff Crust

February 17, 2022
52 Ratings
Photo by Emily Ziemski
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 10
Author Notes

A friend needed a cheesecake, and so I made one. And not just a plain vanilla cheesecake, this one is flavored with the juice and zest of Meyer lemons. Have you found the Meyer lemons in your supermarket produce section? (I'm asking this question of my local friends, not my California friends, who all seem to have Meyer lemon trees, leaden with fruit, and the "problem" of too many Meyer lemons. )

This is the second year that I've found the lemons in my suburban Kroger, $1.99 a bag. What is the magic of a Meyer, you ask? Well, it's like a lemon, but not. It's like an orange, but not. It's somewhere in between—not quite as tart as the lemon, not quite as bold as the orange, but a pleasant in-between.

For my lemon cheesecake, I used Biscoff cookies for the crumb crust instead of the usual graham crackers. Biscoff have a deeper, more molasses taste that suits the Meyer lemons well. Plus, they are just exotic enough to go with the slightly-left-of-center lift of the Meyers. If you fly Delta, save up your little packs, or just visit Kroger, like the rest of us.

This is the best cheesecake I've ever made. Astute recipe readers will note that it's a riff on the classic Three Cities of Spain cheesecake from Gourmet. That is the best basic cheesecake recipe in the world and is very adaptable. I added the zest and juice of two Meyer lemons for just the right amount of zip.

Updated March 2023: Juice of 2 Meyer lemons is equivalent to 1/4 cup. —Lucy Mercer

Test Kitchen Notes

We love the combination of zest, juice, and lemon extract, which packs a very lemony punch without too much acidity. The sour cream topping adds a great balance to the richness of the filling and looks lovely flecked with lemon zest. And Biscoff cookies as the crust? Sign us up. —Food52

What You'll Need
  • Biscoff Crust:
  • Cooking spray
  • 5 ounces Biscoff cookies, crumbled
  • 1/3 cup sugar
  • 1/8 teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted and cooled
  • Filling & Assembly:
  • 3 (8-ounce) packages cream cheese (low-fat is okay, no-fat is not)
  • 4 large eggs
  • 1 cup plus 1 tablespoon sugar
  • 2 Meyer lemons, zested and juiced
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 (16-ounce) carton sour cream (low-fat is okay, no-fat is not)
  1. Biscoff Crust:
  2. Heat the oven to 350°F. Grease a 9-inch springform pan. In a food processor, blitz the cookies until finely ground. Add the sugar and salt and continue to process until combined. Slowly pour in the butter and process again until finely ground and just starts to come together.
  3. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes. Let cool to room temperature.
  1. Filling & Assembly:
  2. Heat the oven to 350°F. Using an electric mixer on medium-high speed, in a large bowl, beat the cream cheese until fluffy. Add the eggs one at a time, mixing well after each addition. Add 1 cup of the sugar and mix well, scraping down the sides of the bowl as needed.
  3. Add half of the zest to the filling. Add all of the lemon juice, vanilla extract, and lemon extract and continue to mix until just combined. Pour the filling into the prepared crumb crust. Place the pan on a baking sheet and bake for 45 to 55 minutes, until the cake is just set in the center. Remove the cake from the oven but do not turn the oven off.
  4. In a medium bowl, whisk the sour cream and the remaining 1 tablespoon of the sugar and lemon zest. Spoon the sour cream mixture onto the cheesecake and spread with an offset spatula or knife. Return to the oven and continue to bake for 10 to 15 minutes, until set and warmed through. Let cool to room temperature. Run a knife around the edge of the cheesecake to separate it from the edge of the pan, if needed. Gently release the springform pan. You can present the cheesecake on the base of the pan. Serve at room temperature or refrigerate overnight. Store the cheesecake well wrapped in the refrigerator.
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150 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!
michelledudley May 22, 2023
I forget how easy cheesecake and this was delicious. Will make again.
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.
SuzFann April 10, 2023
I made it just as written, and it was delicious! I also made a fresh raspberry sauce to serve alongside, and my guests could not have loved it more.
Lucy M. April 11, 2023
Trying that next ~ raspberry sauce sounds divine!
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.

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
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.
Lucy M. August 19, 2019
@Fran Thanks for loving this cheesecake!
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.
Lucy M. March 13, 2019
Thanks for the comment and I'm so glad you enjoyed the cheesecake!
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 ~