Meyer Lemon Cheesecake Bars

May 3, 2009

One of the ingredients I look forward to using when in  its in season is Meyer lemon.  I love that every part of it can be used – zest, peel, juice.  Meyer lemon is not as tart as lemons you find year round which make them perfect for baking.  These bars would be great for Mother’s Day.  Not too sweet and not too rich.  Just enough to not make you feel guilty for having some.

I highly recommend using a food processor or blender to really make sure the cream cheese is smooth.  I love the flecks of lemon.  You can see them in the finished product too.

I didn’t bake with a water bath and the cheesecake came out perfect. No cracks and even color on the top. Success!

I took 1 cup of mixed berries and 1/2 cup of sugar and brought it to a boil to create the sauce.  Note this is more runny, which was fine overall but to make it thicker you could probably add cornstarch.

Lemon Cheesecake Bars
adapted from Tyler Florence’s recipe

My notes:

  • I seem to be in a cheesecake mood as with my caramel cheesecake recipe I did recently, I added sour cream to lighten the cheesecake.  I think that would work well with this recipe as well.
  • I omitted the fresh blueberries from the recipe but didn’t want to lose the berry/lemon combination so I created the sauce.  Next time I’d put the berries back in because that would be a good contrast in texture to the denseness of the cheesecake.

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