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Double Lemon Cheesecake Recipe | |
Cheesecake | |
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Ingredients:
Crust1 cup vanilla wafer cookie crumbs 3 Tbsp. sugar 3 Tbsp. butter or margarine -- melted Filling 3 pkg. PHILADELPHIA Cream Cheese (8 oz. each) -- softened 1 cup sugar 3 Tbsp. flour 2 Tbsp. lemon juice 1 Tbsp. grated lemon peel 1/2 tsp. vanilla 3 eggs 1 egg white Topping 3/4 cup sugar 2 Tbsp. cornstarch 1/2 cup water 1/4 cup lemon juice 1 egg yolk -- beaten
Directions:
CrustMIX crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325F for 10 minutes if using a silver springform pan. (Bake at 300F for 10 minutes if using a dark nonstick springform pan). Filling MIX cream cheese, sugar, flour, juice, peel and vanilla with electric mixer on medium speed until well blended. Add 3 eggs and egg white, mixing on low speed just until blended. Pour over crust. BAKE at 325F for 50 to 55 minutes or until center is almost set if using a silver springform pan. (Bake at 300F for 50 to 55 minutes or until center is almost set if using a dark nonstick springform pan). Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Topping MIX sugar and cornstarch in saucepan; gradually stir in water and juice. Bring mixture to low boil on medium heat, stirring constantly until clear and thickened. Stir 2 tablespoons of the hot mixture into egg yolks; return to hot mixture. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon topping over cheesecake; refrigerate. Makes 12 servings Great Substitutes: You can substitute 1 jar of prepared lemon curd from a specialty food store for lemon topping. | |