Lemon Surprise Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups lemon cream-filled sandwich cookies (crushed)
2 tbsp. sugar
1/4 cup butter, melted
Lemon filling
2/3 cup sugar
2 tbsp. sugar
1 cup water
2 egg yolk, slightly beaten
1/3 cup lemon juice
2 tbsp. butter
1 tsp. grated lemon peel
Cheesecake layer
1 envelope unflavored gelatin
1/2 cup lemon juice
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1 cup heavy whipping cream, whipped (or sour cream)
2 tsp. grated lemon peel
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Directions: |
Directions:Crust:
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 350º for 8-10 min or until crust just begins to brown. Place pan on a wire rack to cool.
Lemon Filling:
In a 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 min. 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 min. longer. Remove from heat. Gently stir in lemon juice, butter and peel. Cool to room temp without stirring.
Cheesecake Layer:
In a small saucepan, sprinkle gelatin over lemon juice; let stand 1 min. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat.
In a large mixing bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and peel.
Spoon 3/4 of cheesecake mixture into crust; build up edges slightly. Chill for 5 min. Spoon lemon filling over cheesecake layer to within 1//2 in. of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight.
Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers.
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