"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Double Lemon Cheesecake Recipe

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This recipe for Double Lemon Cheesecake, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Rempel
Added: Wednesday, May 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 C. vanilla wafer cookie crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted

Filling
3 pkg. (8 oz. each) cream cheese, softened
1 C. sugar
3 Tbsp. flour
2 Tbsp. lemon juice
1 Tbsp. grated lemon peel
tsp. vanilla
3 eggs
1 egg white

Topping
C. sugar
2 Tbsp. cornstarch
C. water
C. lemon juice
1 egg yolk, beaten

Directions:
Directions:
FOR CRUST
Mix crumbs, sugar and butter; press onto bottom of 9-inch spring form pan. Bake at
300 F for 10 minutes.

FOR FILLING
Mix cream cheese, sugar, flour, juice, peel and vanilla with electric mixer on medium until well blended. Add 3 eggs and egg white, mixing on low just until blended. Pour over crust. Bake at 300 for 50-55 minutes or until center is almost set. Run knife 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 hot mixture into egg yolk; return to hot mixture. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon topping over cheesecake; refrigerate.

 

 

 

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