Lemon Surprise Cheesecake
Lemon flavors sparkle throughout this cheesecake, from the crust to the filling to the topping. Build up the edges of the cheesecake to keep the lemon filling right where you want it. —Karen Chesnut, Clarksburg, California
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 large egg yolks, lightly beaten
- 1/3 cup lemon juice
- 2 tablespoons butter
- 1 teaspoon grated lemon zest
- 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 zest
Reviews
AMAZING! I've made this cheesecake quite a few times, everybody loves it every time. It's a little extra work but well worth it.
No comment left
I made this for a Brunch that I had, it was a HIT. but I have to say, was a lot of work to make, but was worth it, when every one loved it, my daughter, says I have to make it for Easter, when we will also celebrate her Birthday.
No comment left
No comment left
every one who tries it loves it it always makes a good impression
Turns out I WILL make this again. The amount of work required was justified by this outstanding dessert. The "quick"category is misleading though because of the many steps involved.
Absolutely NOTHING quick about this recipe. My lemon centre is just a big yellow glob. It's in the fridge setting now. Unless the taste blows me away, this is too much work to justify making it again.
This is without a doubt the best lemon cheesecake I've ever made. I've made this several times for different venues and groups of people and friends and they have all raved about it. It has the true flavor of a really good lemon meringue pie coupled with the creamy texture that a really good cheesecake has. The flavor is out of this world. All the components are right on, the flavor--the right amount of lemon and sweet, the texture--creamy but stands up well when cut, and eye appeal--it's really quite impressive when you cut through it and see the layer of lemon curd in the middle. The only change I make to this recipe is I do not add the 2 Tbls of sugar to the crust as I feel the sweetness of the lemon sandwich cookies to be adequate without adding the extra sugar. This is a truly great recipe. Thanks Karen for sharing it with us.
I took two of these to a party that I thought was going to have more people there than where actually there. And both pies got eaten. They were a HUGE hit. I could not find lemon sandwich cookies, so I just made a clasic graham cracker crust (the honey maid website has a good recipe; be sure to bake it and cool it before putting the cheese cake in).