Lemon Surprise Cheesecake

Desserts

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.

Average Rating: 5

TOTAL TIME: Prep: 30 min. + chilling
YIELD: 12 servings.

1. 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° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack.
2. 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 zest. Cool to room temperature without stirring.
3. 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.
4. In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel.
5. 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.
6. Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers.