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Desserts

Double Lemon Cheesecake

Double Lemon Cheesecake recipe
photo by:kraft
Loooooove this cheesecake! I've made this recipe many times and wouldn't change a thing. It is always a favorite no matter where I take it. My family can't get enough of ...read more
posted by
miron4
on 2/6/2009
time
prep:
35 min
total:
6 hr
servings
total:
16 servings
Magazine Acquisition

What You Need

1
cup  finely crushed vanilla wafers
3
Tbsp.  sugar
3
Tbsp.  butter or margarine, melted
4
 eggs, divided
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
3
Tbsp.  flour
1
Tbsp.  grated lemon zest
2
Tbsp.  lemon juice
1/2
tsp.  vanilla
3/4
cup  sugar
2
Tbsp.  cornstarch
1/4
cup  lemon juice

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.

SEPARATE one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the 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 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

MIX 3/4 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 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.

Kraft Kitchens Tips

Size Wise
Sweets can add enjoyment to a balanced diet but remember to keep tabs on portions.
Make Ahead
Lemon glaze can be made ahead. Prepare as directed; cool. Store in tightly covered container in refrigerator until ready to use. Spoon over individual slices of cheesecake just before serving.
Special Extra
Garnish with 1/2 cup raspberries, lemon peel and fresh mint leaves.
K:2895 v0:55127
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