More Great Recipes: Cheesecake

Double Lemon Cheesecake

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Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 cup vanilla wafer cookie crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons flour
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon vanilla
3 eggs
1 egg white
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
1/4 cup lemon juice
1 egg yolk, beaten


Crust: Mix crumbs, sugar and butter; press onto bottom of a 9-inch springform pan. Bake at 325ºF for 10 minutes if using a silver springform pan. Bake at 300ºF if using a dark nonstick pan.

Filling: Mix cream cheese, sugar, flour, juice, peel and vanilla with electric mixer on medium speed till well blended. Add 3 eggs and egg white, mixing on low speed just until blended. Pour over crust. Bake at 325ºF for 50 to 55 minutes or until center is almost set if using a silver pan. (Bake at 300ºF for 50 to 55 minutes or until center is almost set if using a dark pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Topping: Mix sugar and cornstarch in saucepan; gradually stir in water and juice. Bring mixture to low boil on medium heat, stirring constantly until clear and thickened. Stir 2 tablespoons of the hot mixture into egg yolks; return to hot mixture. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon topping over cheesecake; refrigerate.

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