Comida Kraft
Recipe Box

Double Lemon Cheesecake

4.5
(37) 34 Reviews
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
% Daily Value
Total fat 19g
Saturated fat 12g
Cholesterol 105mg
Sodium 240mg
Carbohydrate 33g
Dietary fiber 0g
Sugars 27g
Protein 5g
   
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

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  • rubies88usa |

  • miron4 |

    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 it.

  • Marcus_rose |

    this was a fantastic recipe it came out perfect.... i added a special rasberry puree and everyone fell in love with it. i am expected to make it again and again for more family members.

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