LEMON SURPRISE CHEESECAKE
I'm not normally a fan of no-bake cheesecakes, but this one is delicious :) Requires overnight chilling.
Provided by Pinay0618
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 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 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.
Nutrition Facts : Calories 439.9, Fat 33.3, SaturatedFat 19.4, Cholesterol 132.6, Sodium 244.2, Carbohydrate 33, Fiber 0.1, Sugar 28, Protein 4.8
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