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Double Lemon Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 cup vanilla wafer cookie crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine -- melted

Filling:
3 pkg. 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


Recipe



Crust
MIX crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 3250F for 10 minutes if using a silver springform pan. (Bake at 3000F 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 3250F for 50 to 55 minutes or until center is almost set if using a silver springform pan. (Bake at 3000F 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.