Double Lemon Cheesecake
Prep time35 min
Total time6hr 0min
ServingsMakes 16 servings.
Ingredients
- 1 cup finely crushed NILLA Wafers
- 3 Tbsp. sugar
- 3 Tbsp. butter or margarine, melted
- 4 eggs, divided
- 3 pkg. (8 oz. each) brick cream cheese, softened
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. grated lemon zest
- 2 Tbsp. lemon juice
- ½ tsp. vanilla
- ¾ cup sugar
- 2 Tbsp. cornstarch
- ¼ cup lemon juice
Preparation
- 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.
Recipe 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 320 |
| % Daily Value* | |
| Total fat 19g | |
| Saturated fat 12g | |
| Cholesterol 105mg | |
| Sodium 240mg | |
| Carbohydrate 33g | |
| Dietary fiber 0g | |
| Total sugars 27g | |
| Protein 5g | |
| Vitamin A | 15 %DV |
| Vitamin C | 4 %DV |
| Calcium | 4 %DV |
| Iron | 2 %DV |
