Name: Lemon Surprise Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1-1/2 cups crushed lemon cream-filled sandwich cookies -; 2 tablespoons sugar -; 1/4 cup butter, melted -; LEMON FILLING: -; 2/3 cup plus 2 tablespoons sugar -; 5 tablespoons cornstarch -; 1 cup water -; 2 large egg yolks, lightly beaten -; 1/3 cup lemon juice -; 2 tablespoons butter -; 1 teaspoon grated lemon zest -; CHEESECAKE LAYER: -; 1 envelope unflavored gelatin -; 1/2 cup lemon juice -; 3 packages (8 ounces each) cream cheese, softened -; 3/4 cup sugar -; 1 cup heavy whipping cream, whipped -; 2 teaspoons grated lemon zest -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Surprise Cheesecake

1. 1-1/2 cups crushed lemon cream-filled sandwich cookies -

2. 2 tablespoons sugar -

3. 1/4 cup butter, melted -

4. LEMON FILLING: -

5. 2/3 cup plus 2 tablespoons sugar -

6. 5 tablespoons cornstarch -

7. 1 cup water -

8. 2 large egg yolks, lightly beaten -

9. 1/3 cup lemon juice -

10. 2 tablespoons butter -

11. 1 teaspoon grated lemon zest -

12. CHEESECAKE LAYER: -

13. 1 envelope unflavored gelatin -

14. 1/2 cup lemon juice -

15. 3 packages (8 ounces each) cream cheese, softened -

16. 3/4 cup sugar -

17. 1 cup heavy whipping cream, whipped -

18. 2 teaspoons grated lemon zest -

How to cook deliciously - Lemon Surprise Cheesecake

1. Stage

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 350° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack.

2. Stage

In a large 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 minutes 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 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and zest. Cool to room temperature without stirring.

3. Stage

In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat.

4. Stage

In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel.

5. Stage

Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2 in of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight.

6. Stage

Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers.