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Lemon: Lemon Swirl Cheesecake

Source of Recipe

copykat.com (posted by stella to recipecircus)


List of Ingredients

3/4 C. graham cracker crumbs
1 Tbsp. sugar
2 Tbsp. margarine or butter melted
1 C. sugar
3 Tbsp. cornstarch
1 C. water
1/3 C. lemon juice
2 egg yolks, beaten
2 pkgs. (8 oz. ea.) cream cheese, cubed and softened
2 tsp. grated lemon peel
1/2 C. whipping cream



Recipe

Heat oven to 350. Mix cracker crumbs and 1 tbsp. sugar in small bowl. Stir in margarine. Press evenly into bottom of springform pan, 8 x 2. Bake 9 to 11 minutes or until set. cool completely.

Mix 1 cup sugar and cornstarch in 1 1/2 qt. saucepan. Stir in water, lemon juice and egg yolks. Cook over med. heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, remove from heat. Reserve about 1/2 cup lemon mixture, and set aside. Stir cream cheese and lemon peel into remaining 1 1/2 cups lemon mixture until smooth.

Press plastic wrap on surfaces of each mixture. Refrigerate about 20 minutes or until cool.
Beat whipping cream in chilled small bowl until soft peaks form. Fold whipped cream into cream cheese mixture; pour over baked graham crust.

Drop reserved lemon mixture by tbsp. onto cheesecake. Cut through dollops of lemon mixture, using knife, to form swirls. Refrigerate at least 24 hours or until set. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate any remaining cheesecake.