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Parmesan and meyer lemon cheesecake

This recipe is an inventive way of taking a regular cheesecake and putting a fun spin on it with different citrus and cheese options. Its saltiness adds an incredible depth of flavour and adds sodium naturally. Almost every cheesecake uses lemon juice to brighten up the dish, but with this cheesecake, you substitute lemon for Meyer lemon. Meyer lemons are sweeter and less acidic than a regular lemon because they are a cross between lemons and mandarin oranges. They go beautifully with desserts because of their sweetness, and are in season between November and March.



  • 250 grams cream cheese – room temperature
  • 2 large eggs separated (reserve the egg whites)
  • 1 cup grated Parmesan cheese
  • 1 cup white sugar
  • Juice of half a Meyer Lemon
  • Zest of half a Meyer Lemon
  • 2 cups graham cracker crumbs (or any other cookie you’d like)
  • 1/4 cup granulated sugar
  • 1/2 cup butter, melted


  1. Start with the filling, combine the cream cheese, parmesan cheese, egg yolks, sugar in a bowl, and mix until fully combined.
  2. Once mixed, add in the Meyer lemon juice, zest, and mix.
  3. Whisk the egg whites until stiff peaks form and slowly add the whites to the cream cheese mixture.
  4. Fold together gently not to knock out the air in the egg whites – this is what makes cheesecakes fluffy.
  5. Combine graham cracker crumbs, melted butter together, and mix until the texture is similar to wet sand. It should hold together in your hand like a snowball.
  6. Firmly press the cookie mixture into a 25 centimeter baking tray or spring form pan.
  7. Pre bake the crust at 350 degrees for eight minutes.
  8. Remove the pan from the oven and let cool before adding your mixture. 
  9. Add cheesecake mixture to the pan and bake at 350 degrees for 30 minutes- until the middle is set but the cheesecake can jiggle when shaken.
  10. Chill for three hours before serving.

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