Foodie Friday: Meyer Lemon Cheesecake.
Ok, time for a confession!!! I went to make this cake this morning and realized that it was going to take MUCH longer than I had originally expected. As a result, I pushed the limits on the cooling time to get this crafted for you all before the middle of the night! Ha! Lesson learned…don’t be distracted by how amazing a recipe looks and actually pay attention to the directions. :) Besides the still-warm center (which certainly can’t be called a bad thing!), this cheesecake is beyond delicious. It certainly takes a bit more time and effort than most of the recipes I post here, but it is SO worth it. TRUST ME! I think it is just the perfect dessert for summer…a chilled slice of this creamy, airy, lemony delight would make my day, well, ANY day! :)
Happy Friday and Enjoy!
Alterations to published recipe:
* I used graham crackers instead of the ginger snaps the recipe called for in it’s crust.
* I swapped out the 1 cup of ricotta for 3/4 cup of sour cream and 1/4 cup of plain goat cheese…I forgot to make it to the store for the ricotta so I made due! Still a great result, if anything it is more creamy.
* As you can see in the name, I used Meyer Lemons instead of the regular variety. I was lucky enough to find some of these more mild and sweet beauties at our local market and wanted to find a recipe to show them off. This one did it! :)