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Sun-sational Cheesecake recipe

Shining bright, this luscious lemon cheesecake,in a graham cracker crust, is topped with a golden yellow lemoncurd topping.

Recipe: Sun-sational Cheesecake

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 3/4 cups granulated sugar – divided use
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon vanilla extract
3 large eggs
1 large egg, separated
2 tablespoons cornstarch
1/2 cup water
1/4 cup lemon juice
3/4 cup granulated sugar

  • Combine graham cracker crumbs, 3 tablespoonssugar, and melted butter. Press onto the bottom of a 9-inch springformpan. Bake at 325°F (160°C) for 10 minutes.
  • Combine softened cream cheese, 1 cup sugar,flour, 2 tablespoons lemon juice, grated lemon peel, and vanilla;mixing until well blended. Add eggs, one at a time, mixing wellafter each addition. Beat in egg white; reserving the yolk.
  • Pour cream cheese mixture into the crustand bake at 325°F (160°C) for 10 minutes. Reduce theoven temperature to 250°F (120°C) and continue bakingfor 30 minutes.
  • Loosen the cake from the rim of the pan;cool before removing from pan.
  • Combine remaining sugar and cornstarchin a saucepan; stir in water and 1/4 cup lemon juice. Cook, stirringconstantly, until clear and thickened. Add a small amount ofthe hot mixture to the slightly beaten remaining egg yolk. Returnto the hot mixture, cook for 3 minutes stirring constantly. Coolslightly then spoon over the cheesecake. Chill.

    Makes 12 servings.

    Cheesecake from The Cove

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