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Triple Lemon Cheesecake




Source of Recipe


Internet


List of Ingredients




Base
1 1/3 c. Cookie or Cracker Crumbs *(made from Shannan’s Sugar Cookies or Cinnamona Grahams, see recipes in Cookie/Cracker section of our recipes)
3 Tbs. Almond Meal
½ c. melted Butter

Crush cookie/cracker crumbs to semi fine. Mix crumbs, almond meal and melted butter; press firmly onto bottom and slightly up the sides (about a half inch) of 9" spring form pan. Bake at 325F for 10 minutes.

Filling
4 eggs, divided
3 pkg. (8 oz. each) regular Cream Cheese, softened
1 cup sugar
3 Tbsp. Bread/Roll & Pastry Mix
1 Tbsp. grated lemon peel
2 Tbsp. lemon juice
1/2 tsp. vanilla

For Filling: Separate 1 of the eggs. Cover and refrigerate egg yolk for later use in topping. Set egg white aside. Beat cream cheese, 1 c. sugar, Mona's Bread/Roll & Pastry Mix, 1 Tbsp. lemon peel, 2 Tbsp. lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before releasing rim of pan. Refrigerate 4 hours or overnight.

Topping
1/4 c. sugar
2 Tbsp. cornstarch
1/4 c. lemon juice
1/2 c. water
1 tsp. butter

For Topping: Mix 1/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 minute or until thickened, stirring constantly. Remove from heat, allow to sit for a couple of minutes then stir in the butter. Cool slightly. Spoon topping over cheesecake; refrigerate until set.


** Tips: Set your spring form pan on a cookie sheet during baking to catch any butter that may seep out from your base.


For freezing leftover Cheesecake, simply cut into serving sized pieces and place in a container with a tight fitting lid, leaving space between slices.



Recipe