Comida Kraft
Recipe Box

Double Lemon Cheesecake

Prep Time
35
min.
Total Time
6
hr.
Servings

16 servings

Sandwiched between a vanilla wafer crumb crust and a zingy lemon glaze, this creamy cheesecake is a shoo-in to win Best Lemon Cheesecake in your house.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 320
Total fat 19g
Saturated fat 12g
Cholesterol 105mg
Sodium 240mg
Carbohydrate 33g
Dietary fiber 0g
Sugars 27g
Protein 5g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I read the comments about texture, so I went with a New York Style Cheesecake recipe and just added... I read the comments about texture, so I went with a New York Style Cheesecake recipe and just added the glaze to it. Wonderful! I think this rates as my top two favorite Cheesecake ideas. The Chocolate Truffle for those oh so need chocolate days and this when you just want something fresh!
Date published: 2006-06-03
Rated 5 out of 5 by from I usually make plain cheesecake, but since I love anything lemon I decided to try this recipe for... I usually make plain cheesecake, but since I love anything lemon I decided to try this recipe for Easter. It was wonderful and my guests loved it also. I wouldn't hesitate to make it again and again. Very refreshing. If you like lemon desserts you will not be disappointed.
Date published: 2006-04-18
Rated 5 out of 5 by from Excellent - I used this as a dessert at my grandparent's 60th wedding anniversary diner. Excellent - I used this as a dessert at my grandparent's 60th wedding anniversary diner. Was delicious and elegant. Many guests were impressed! Have used for special occasions 2-3 times since then - recipe is always consistent and a real crowd pleaser!
Date published: 2003-04-10
Rated 5 out of 5 by from made is christmas morning for dessert that night. made is christmas morning for dessert that night. it was the first to go! everyone LOVED it. I have to make it again today 2 days later by request for another family gathering. Everyone who had it asked for the recipe.
Date published: 2003-12-27
Rated 2 out of 5 by from The cheesecake itself isn't as creamy as i'd like, but it's ok. The cheesecake itself isn't as creamy as i'd like, but it's ok. Tastes quite lemony. The glaze.. I'm never going to make again!! Not only does it taste weird, it smells weird after its cooked. I've scraped it all off.
Date published: 2006-11-22
Rated 5 out of 5 by from This is one of the most delicious cheesecakes i've ever had! This is one of the most delicious cheesecakes i've ever had! It's creamy, smooth, and very lemony. I topped mine with cool whip (or you could use sweetened whipped cream) and garnished with lemon slices. Outstanding!
Date published: 2004-09-05
Rated 3 out of 5 by from I would make it again, but I would modify it, invent something. I would make it again, but I would modify it, invent something. The glaze was very good and other people enjoyed the cheesecake but the texture was not to my liking. I prefer something smoother.
Date published: 2005-06-21
Rated 5 out of 5 by from I made this for someone's birthday at work and everyone is raving about it and asking for the... I made this for someone's birthday at work and everyone is raving about it and asking for the recipe. I was a little worried because I had not made it before but it's a huge hit. Delicious!!!
Date published: 2006-04-11
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