Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Meyer Lemon Cheesecake

 
One serving costs about $1.62

$1.62 per serving

31 people like this recipe

31 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dessert
spoonacular Score:38%

Spoonacular Score: 38%

 

Meyer Lemon Cheesecake is a dessert that serves 12. One portion of this dish contains roughly 10g of protein, 42g of fat, and a total of 562 calories. For $1.62 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have of, butter, gingersnaps, and a few other ingredients on hand, you can make it. This recipe from Foodista has 31 fans. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 26%. Similar recipes are Meyer Lemon Cheesecake, Meyer Lemon Cheesecake, and Meyer Lemon Cheesecake.

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Chateau Chantal Late Harvest Riesling



» Get this wine on Amazon.com

Ingredients

Servings:
3 pkg
3 pkg cream cheese
cream cheese
4
4  eggs
eggs
2 C
2 C gingersnaps
gingersnaps
0.5
0.5  lemon (juice)
lemon (juice)
2
2  lemon zest
lemon zest
0.13 tsps
0.13 tsps salt
salt
1.5 C
1.5 C sour cream
sour cream
1 cup
1 cup sugar
sugar
0.5 cup
0.5 cup unsalted butter
unsalted butter
2 pkg
2 pkg of
of
2 pkg
2 pkg of
of
3 pkg cream cheese
3 pkg
cream cheese
4  eggs
4
eggs
2 C gingersnaps
2 C
gingersnaps
0.5  lemon (juice)
0.5
lemon (juice)
2  lemon zest
2
lemon zest
0.13 tsps salt
0.13 tsps
salt
1.5 C sour cream
1.5 C
sour cream
1 cup sugar
1 cup
sugar
0.5 cup unsalted butter
0.5 cup
unsalted butter
2 pkg of
2 pkg
of
2 pkg of
2 pkg
of

Equipment

springform pan
springform pan
hand mixer
hand mixer
food processor
food processor
baking pan
baking pan
mixing bowl
mixing bowl
wire rack
wire rack
oven
oven
blender
blender
knife
knife
springform pan
springform pan
hand mixer
hand mixer
food processor
food processor
baking pan
baking pan
mixing bowl
mixing bowl
wire rack
wire rack
oven
oven
blender
blender
knife
knife


Instructions

  1. 1. Preheat oven to 300 degrees.
  2. 2. Combine gingersnaps and melted butter in a Ninja Blender or food processor and run until gingersnaps are crumbly. Press mixture firmly into the bottom of two 6 Springform pans coated with cooking spray. Bake for 15 minutes; cool on a wire rack.
  3. 3. To prepare the filling, using an electric mixer, beat the cream cheese until smooth. Add the sugar then the salt. Beat in the eggs, 1 at a time. Next add the sour cream, lemon juice and zest. Beat until thoroughly mixed. (Make sure you get the cream cheese mixed in from the bottom of the mixing bowl.)
  4. 4. Pour the filling into the two Springform pans. Do not fill to the very top as the mixture expands a little bit. If you have a small amount of mixture left over just bake it in a small baking dish.
  5. 5. Fill an 11x13 (approx.) with water on a lower rack in the oven. On the middle rack, above the water pan, place the two Springform pans. Place in 300* oven for 1 hour and 10 minutes. After 35 minutes, reverse the position of the two pans if they are in two different areas of the oven, such as one in front of the other.
  6. 6. Turn the oven off and leave the cheesecakes in the oven for another hour. Remove from oven and cool to room temperature on a wire rack.
  7. 7. When cheesecakes are at room temperature, place them in the refrigerator for 8 hours or overnight.
  8. 8. Before removing from pan, use a knife to cut around the pan sides. Then open the clasp on the Springform and release the cheesecake. Place it on a serving plate with the bottom of the Springform pan underneath.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.62
Ingredient
3 packages cream cheese
4 eggs
2 Cs gingersnaps
½ lemon (juice)
2 lemon zest
1.5 Cs sour cream
1 cup sugar
½ cups unsalted butter
2 packages of
Price
$7.02
$0.96
$2.42
$0.27
$0.02
$2.34
$0.28
$0.97
$5.17
$19.44

Nutritional Information

Quickview
562 Calories
10g Protein
41g Total Fat
38g Carbs
2% Health Score
Limit These
Calories
562k
28%

Fat
41g
64%

  Saturated Fat
23g
147%

Carbohydrates
38g
13%

  Sugar
25g
29%

Cholesterol
169mg
56%

Sodium
472mg
21%

Get Enough Of These
Protein
10g
20%

Vitamin A
1461IU
29%

Vitamin B2
0.38mg
22%

Selenium
13µg
19%

Phosphorus
186mg
19%

Calcium
164mg
16%

Manganese
0.31mg
16%

Vitamin B12
0.68µg
11%

Vitamin B5
1mg
10%

Folate
37µg
9%

Iron
1mg
9%

Potassium
293mg
8%

Vitamin E
1mg
8%

Zinc
0.9mg
6%

Magnesium
22mg
6%

Vitamin B6
0.11mg
5%

Vitamin B1
0.08mg
5%

Copper
0.1mg
5%

Vitamin B3
0.75mg
4%

Vitamin D
0.55µg
4%

Vitamin K
3µg
3%

Fiber
0.42g
2%

Vitamin C
1mg
1%

covered percent of daily need

Related Recipes