Lemon Surprise Cheesecake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I love lemon pie and cheesecakeand when I whip up this treat, I can have them both for dessert!Karen Chesnut, Clarksburg, California Ingredients:
1-1/2 cups crushed lemon cream-filled sandwich cookies |
2 tablespoons sugar |
1/4 cup butter, melted |
lemon filling: |
2/3 cup plus 2 tablespoons sugar |
5 tablespoons cornstarch |
1 cup water |
2 egg yolks, lightly beaten |
1/3 cup lemon juice |
2 tablespoons butter |
1 teaspoon grated lemon peel |
cheesecake layer: |
1 envelope unflavored gelatin |
1/2 cup lemon juice |
3 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
1 cup heavy whipping cream, whipped |
2 teaspoons grated lemon peel |
Directions:
1. Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack.
2. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and peel. Cool to room temperature without stirring.
3. In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat.
4. In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel.
5. Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2 in of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight.
6. Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
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