Print Options

 
 
 
 Print
Lemon Surprise Cheesecake Recipe

Lemon Surprise Cheesecake Recipe

I love lemon pie and cheesecake—and when I whip up this treat, I can have them both for dessert!—Karen Chesnut, Clarksburg, California
TOTAL TIME: Prep: 30 min. + chilling YIELD:12 servings

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 egg yolks, lightly beaten
  • 1/3 cup lemon juice
  • 2 tablespoons butter
  • 1 teaspoon grated lemon peel
  • 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 peel

Directions

  • 1. 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. 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 peel. Cool to room temperature without stirring.
  • 3. 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. 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. 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. 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.