Meyer Lemon Cheesecake is a delightful and tangy dessert that combines the creamy richness of cheesecake with the bright and fragrant flavor of Meyer lemons. Meyer lemons are a special variety of lemons that are believed to be a cross between traditional lemons and mandarin oranges. They are known for their sweeter and less acidic taste, making them a perfect addition to desserts.

The history of cheesecake dates back to ancient Greece, where it was believed to be served to athletes during the first Olympic Games in 776 BC. The Romans also enjoyed a version of cheesecake, and it spread to various parts of the world through trade routes. Over time, different regions adapted the recipe to suit their tastes, leading to various variations of cheesecake.

Meyer Lemon Cheesecake became popular as a modern twist on the traditional cheesecake, adding a burst of citrus flavor and a subtle sweetness to the rich and creamy dessert. The combination of the velvety cheesecake filling with the refreshing Meyer lemon flavor creates a delightful treat that is loved by many.

INGREDIENTS

For the Blueberry Sauce:

• 2 cups fresh blueberries
• 1 cup water
• 1 cup sugar
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
• 1 tablespoon vanilla extract

For the Crust:

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 3 packages (8 oz.) cream cheese, softened
• 1 cup sour cream
• 2 tablespoons cornstarch
• 3 eggs
• 1 ½ cups sugar
• 1 cup graham cracker crumbs
• Juice of one Meyer lemon
• Zest from one Meyer lemon

INSTRUCTIONS

For the Blueberry Sauce:

1. In a large saucepan over medium heat, combine blueberries, water, and sugar. Stir frequently to bring to a low boil, being careful not to crush the berries.
2. In a small bowl, mix cornstarch with cold water until combined.
3. Slowly stir the cornstarch mixture into the blueberries. Simmer until the sauce thickens enough to coat the back of a metal spoon, about 10 minutes.
4. Remove from heat and gently stir in vanilla.
5. Let the sauce cool at room temperature. Measure 1 cup for the recipe and store the rest in jars in the fridge.

For the Crust:

1. In a large bowl, mix graham cracker crumbs with melted butter and granulated sugar using a rubber spatula until combined.
2. Press the mixture into the bottom of a 9-inch springform cake pan and slightly up the sides, ensuring it is tight and compact.
3. Chill the crust for 15 minutes.

For the Cheesecake Filling:

1. Preheat the oven to 325°F.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until fluffy. Add sugar, cornstarch, lemon juice, and lemon zest, and beat until combined.
3. Add eggs, one at a time, beating until just combined after each addition. On low speed, beat in sour cream until just combined.
4. Remove the crust from the fridge and pour the batter into it.
5. In circles, pour the blueberry sauce over the cheesecake, and with the edge of a spatula, create swirls to mix the sauce into the cheesecake filling, being careful not to overmix.
6. Bake for about 1 hour or until the center is almost set. Cool on a wire rack for 15 minutes. Sprinkle graham crackers on top, loosen the sides of the pan, and continue cooling on a wire rack until the cheesecake reaches room temperature.
7. Transfer to the fridge. Refrigerate overnight or at least 6 hours before serving.
8. The cheesecake can be served with warm blueberry sauce.
9. Store in the refrigerator.

Meyer Lemon Cheesecake is a perfect dessert for citrus lovers, offering a delightful blend of sweet and tangy flavors in a creamy and velvety cheesecake. Enjoy it as a refreshing treat during any season!