Lemon Surprise Cheesecake - cooking recipe

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 (1/4 ounce) envelope unflavored gelatin
    1/2 cup lemon juice
    3 (8 ounce) packages cream cheese, softened
    3/4 cup sugar
    1 cup heavy whipping cream, whipped
    2 teaspoons grated lemon peel
Preparation
    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\u00b0 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.

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