Millie's Double Lemon Cheesecake

 

My dear friend and co-worker shared this recipe after serving it at a party. This cheesecake is lush and lemony and the lemon topping adds the perfect sweet lemony zing. Thanks Millie!

Crust:

1 cup graham crumbs

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

Filling:

3 eggs

1 egg white, beaten to soft peak

3 pkg cream cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. grated lemon zest

2 Tbsp. lemon juice

1/2 tsp. Vanilla

Topping:

3/4 cup sugar

2 Tbsp. cornstarch

1/4 cup lemon juice

1 egg yolk

Preheat the oven to 325°F

Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto the bottom of a nine inch springform pan.

Separate one of the eggs. Save one egg yolk for the topping.

Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, lemon juice and the vanilla in a large bowl with an electric mixer on medium speed until well blended. Add 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. In another bowl, beat the egg white until soft peaks form. Fold into the cream cheese mixture. Pour over the crust. Bake for 40-45 minutes or until the center is almost set. The edges should be set and the center a little “wobbly”. Cool in pan for 4 hours.

For the topping, mix 3/4 cup sugar and cornstarch in a medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook for 1 minute or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.


Print Recipe:Millie's Double Lemon Cheesecake

Combine crust ingredients.

Press into a 9 inch springform pan.

Combine the cream cheese and sugar. Beat until smooth.

Add four, lemon juice, lemon zest and vanilla. Then add the three eggs one at a time. 

Whip the egg white until soft peaks form. Fold into the cream cheese mixture. 

Pour cream cheese mixture over the crust. Bake in 325 degree oven for approximately 40 minutes.

Remove from oven and allow to cool for 4 hours before putting the topping over it.

Make the topping and allow to cool. 

Once the topping is on you can serve or refrigerate.