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Meyer Lemon Cheesecake


Meyer Lemon Cheesecake with Crystallized Lemon Peel
Celebrate citrus season with a creamy Meyer lemon cheesecake in a classic graham cracker crust. Orange Muscat wine adds sweetness, while a topping of crystallized lemon peels makes full use of the ripe fruit.
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Ingredients
  1. FOR CHEESECAKE:
  2. 8 ounces graham crackers
  3. 4 ounces unsalted butter
  4. 16 ounces cream cheese, room temperature
  5. 4 eggs
  6. 1 cup sugar
  7. 1 teaspoon vanilla extract
  8. 1 teaspoon Peju Liana Late Harvest Orange Muscat Wine
  9. ¼ teaspoon Meyer lemon juice
  10. 1 tablespoon Meyer lemon zest
  11. ¼ cup heavy whipping cream
  12.  
  13. FOR CRYSTALLIZED LEMON PEEL:
  14. 1 Meyer lemon
  15. 8 cups cold water, or as needed
  16. 2 cups white sugar, or as needed
  17. ½ cup Peju Liana Late Harvest Orange Muscat
Instructions
  1. TO MAKE THE CRUST:
  2. Grind the graham crackers in a food processor. Remove and place in a medium-sized bowl. In a small sauté pot, melt the butter at a low heat. Mix the ground graham crackers with the butter and place on the base of a 12-inch removable bottom baking pan. Bake crust for 5 minutes at 350°F.
  3. TO MAKE THE FILLING:
  4. Combine all ingredients in a stand mixer, excluding the graham cracker crust, and beat until batter is soft and fluffy.
  5. Pour cheesecake batter over the graham crust and bake for about 60 minutes at 350°F. To improve the cheesecake’s consistency, place a pan of water in the oven while baking the cheesecake. Remove to a rack and let cool for approximately 6 hours before cutting.
  6. TO MAKE CRYSTALLIZED LEMON PEEL:
  7. Cut lemon into slices about ¼-inch thick and remove the fruit pulp. Cut the rings in half so the peels is in long strips.
  8. Bring 2 cups water and lemon peel to a boil in a small pan. Drain water and repeat with 2 cups fresh cold water. Repeat the boiling step three times. Drain and set peels aside.
  9. Combine 1 cup water with 2 cups sugar and whisk together until the sugar dissolves. Add the lemon peels and Late Harvest Orange Muscat wine and bring to a boil over medium heat. Reduce heat to low and simmer until the white pith is translucent, approximately 10 minutes.
  10. Drain peels and allow them to dry on a sheet pan lined with parchment paper. Toss dry candied peels in sugar and place on top of cheesecake.
culture: the word on cheese https://culturecheesemag.com/

Peju Province Winery

Established in 1983, Peju Province Winery is dedicated to producing balanced, expressive, and elegant wines from organic and sustainably farmed vineyards in the Napa Valley. Located on an idyllic estate in the renowned Rutherford appellation, the winery is home to lush gardens, distinctive architecture, and a tasting room offering world-class hospitality and culinary experiences. Still family owned and operated, our business has transformed over the past 32 years from a simple grape growing venture into a landmark winery. With additional vineyards in Calistoga and Pope Valley, we craft single varietal and blended wines that showcase the essential taste of the vineyard.

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