LEMON CREAM CHEESECAKE

LEMON CREAM CHEESECAKE image

Number Of Ingredients 23

Ingredients

Crust:
Nonstick vegetable spray
5 tablespoons butter
3 tablespoons sugar
1 cup graham cracker crumbs
Filling:
1 envelope unflavored gelatin
¾ cup plus 1 tablespoon fresh lemon juice
1-¼ cups sugar
4 eggs, room temperature
2 egg yolks, room temperature
2 tablespoons grated lemon peel
16 ounces cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
3 drops yellow food coloring
2 egg whites, room temperature
1/8 teaspoon salt
Pinch of cream of tartar
¼ cup sugar
Topping:
1-½ cups whipping cream, well chilled
3 tablespoons sugar
Crushed lemon drop candies or fresh blueberries

Steps:

Crust: Spray 9-inch springform pan with nonstick vegetable oil spray. Cook butter with sugar in 8-inch heavy skillet over medium heat until thick, stirring constantly, about 4 minutes. Remove from heat and quickly stir in graham cracker crumbs. Press into bottom of prepared springform pan, using paper towels as aid. Filling: Soften gelatin in lemon juice in 2-quart heavy saucepan, about 5 minutes. Mix in 1-¼ cups sugar, eggs, yolks, and lemon peel. Cook over medium-low heat until mixture thickens to loose pudding consistency and registers 170OF on candy thermometer, stirring constantly, about 7 minutes. Meanwhile, beat cream cheese and butter with electric mixer until smooth. Gradually beat in hot lemon custard using medium-low speed. Mix in food coloring. Cool 15 minutes, stirring occasionally. Chill until mixture just begins to thicken, stirring every 5 minutes, about 30 minutes. Beat whites with salt and cream of tartar until soft peaks form. Add ¼ cup sugar 1 tablespoon at a time, beating until stiff but not dry. Gently fold ¼ of whites into filling to lighten, then fold in remaining whites. Pour into prepared crust. Cover pan with kitchen towel and refrigerate until well chilled, 3 hours. (Can be prepared 2 days ahead. Remove towel when cake is set and cover pan tightly with foil.) Topping: Remove pan sides from cake. Whip cream with 3 tablespoons sugar to firm peaks. Spread atop cake. Sprinkle with crushed lemon drops or fresh blueberries. Serve well chilled. (Can be prepared 4 hours ahead and refrigerated.)