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Meyer Lemon Cheesecake with Berry Compote

After many attempts, I finally perfected my cheesecake recipe

· Desserts,Pies and Tarts

EQUIPMENT

  • 7” Springform pan
  • Hand or stand mixer
  • Parchment paper

INGREDIENTS

CRUST

  • ¾ cup graham cracker crumbs (about 5 crackers)
  • 3 Tb. unsalted butter, barely melted + extra to grease pan
  • 1 tsp. sugar
  1. Preheat the oven to 300°F.
  2. Crush graham crackers in blender, food processer, or in Ziploc with rolling pin.
  3. Add butter and sugar, toss until well combined.
  4. Grease springform pan with butter.
  5. Line bottom of pan with cut-out circle of parchment paper, grease the top of that paper.
  6. Dump crumb mixture into the pan and use your fingers to press crumbs evenly/firmly into the bottom and half the way up the sides of the pan. Use the bottom of a flat-bottomed glass to pack the crumbs in and level it off.
  7. Blind bake crust for 12 minutes (using baking beans or dry beans on top of parchment paper).
  8. Cool crust in fridge after it comes out of oven.
  9. Increase temperature of oven to 325°F.

FILLING

  • 2 8-oz packages cream cheese
  • ½ c. granulated sugar
  • ¼ c. crème fraiche (or sour cream)
  • 1 T. lemon juice (preferably from Meyer lemons)
  • 2 tsp. grated lemon zest
  • ½ tsp. vanilla extract
  • 2 large eggs
  1. Let cream cheese, eggs, and crème fraiche come to room temperature.
  2. In a large mixing bowl using a hand mixer (or using a stand mixer), cream the blocks of cream cheese until softened.
  3. Add sugar and mix on a medium speed until smooth.
  4. Add crème fraiche, lemon juice, lemon zest, and vanilla. Blend on medium-low until combined.
  5. Add in eggs one at a time and mix until just combined. DO NOT OVERWORK THE BATTER.

FINAL CONSTRUCTION

  1. Wrap bottom of pan with chilled crust in two layers of aluminum foil. Place it in a large roasting pan. This is to prevent water leaking in (more below).
  2. Pour batter into crust. Smooth out top with spatula.
  3. Place in the oven, center rack. Pour hot water into roasting pan, careful to avoid getting into the pie-foil seam. You want to create a water bath (Bain-Marie) for the cheesecake to evenly without cracking. The aluminum foil makes sure that the crust doesn’t get soggy.
  4. Carefully push the pan into the oven and bake for 1 hour.
  5. After 1 hour, turn the oven off, crack the door for 1 min, close the door, and let the cheesecake bake for another 1 hour in cooling oven.
  6. DO NOT OPEN THE OVEN DOOR DURING EITHER BAKE TIMES.
  7. Remove cheesecake, and let cool on counter for 1 hour, and overnight in the fridge (at least 12 hours, preferably 24).
  8. Slice while chill with a sharp knife warmed in hot water. Wipe knife between each slice to reduce mess.

TOPPING (BERRY COMPOTE)

  • 1 c. fresh blueberries or blackberries
  • 2 Tb. granulated sugar
  1. Combine berries and sugar in a small saucepan.
  2. Heat over medium heat until it starts to boil, stirring every so often.
  3. Reduce the heat to low, and simmer for 10-15 minutes.
  4. Let the compote cool to room temperature before storing in the fridge.

Serve cheesecake topped with compote and ENJOY 😊

Nutrition Facts for Meyer Lemon Cheesecake
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