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Lemon Surprise Cheesecake

 Lemon Surprise Cheesecake
I love lemon pie and cheesecake—and when I whip up this treat, I can have them both for dessert!—Karen Chesnut, Clarksburg, California
12 ServingsPrep: 30 min. + chilling


  • 1-1/2 cups crushed lemon cream-filled sandwich cookies
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • 2/3 cup plus 2 tablespoons sugar
  • 5 tablespoons cornstarch
  • 1 cup water
  • 2 egg yolks, lightly beaten
  • 1/3 cup lemon juice
  • 2 tablespoons butter
  • 1 teaspoon grated lemon peel
  • 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 peel


  • 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.
  • In a large saucepan, combine sugar and cornstarch. Stir in water

2 of 2

Lemon Surprise Cheesecake (continued)

Directions (continued)

  • 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 peel. Cool to room temperature without
  • stirring.
  • 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.
  • In a large bowl, beat cream cheese and sugar. Gradually beat in
  • gelatin mixture until combined. Fold in the whipped cream and lemon
  • peel.
  • 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.
  • Carefully run a knife around edge of pan; remove sides of pan.
  • Refrigerate leftovers. Yield: 12 servings.
Nutritional Facts: 1 slice equals 534 calories, 37 g fat (22 g saturated fat), 140 mg cholesterol, 308 mg sodium, 47 g carbohydrate, trace fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.