Double Lemon Cheesecake

Cheesecake

Ingredients

  • Crust
  • 1 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

Crust
MIX 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.




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Submitted 6/13/05.
Source: Unknown
Submitted By: Meryl
starmer@prodigy.net
Double Lemon Cheesecake