Meyer lemon cheesecake with biscoff crust
Cheesecakes
A friend needed a cheesecake, and so I made one. And not just a plain vanilla cheesecake, this one is flavored with the juice and zest of Meyer lemons. Have you found the Meyer lemons in your supermarket produce section? (I'm asking this question of my local friends, not my California friends, who all seem to have Meyer lemon trees, leaden with fruit, and the "problem" of too many Meyer lemons. ) <br /> <br />This is the second year that I've found the lemons in my suburban Kroger, $1.99 a bag. What is the magic of a Meyer, you ask? Well, it's like a lemon, but not. It's like an orange, but not. It's somewhere in between - not quite as tart as the lemon, not quite as bold as the orange, but a pleasant in-between. <br /> <br />For my lemon cheesecake, I used Biscoff cookies for the crumb crust, instead of the usual graham crackers. Biscoff have a deeper, more molasses taste that suits the Meyer lemons well. Plus, they are just exotic enough to go with the slightly-left-of-center lift of the Meyers. If you fly Delta, save up your little packs, or just visit Kroger, like the rest of us. <br /> <br />This is the best cheesecake I've ever made. Astute recipe readers will note that it's a riff on the classic Three Cities of Spain cheesecake from Gourmet. That is the best basic cheesecake recipe in the world, and is very adaptable. I added the zest and juice of two Meyer lemons, for just the right amount of zip. <br />
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