Lemon Surprise Cheesecake Recipe

Name: Lemon Surprise Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 egg yolks, lightly beaten; 1/3 cup lemon juice; 2 tablespoons butter; 1 teaspoon grated lemon peel; CHEESECAKE LAYER; 1 (1/4 ounce) envelope unflavored gelatin; 1/2 cup lemon juice; 3 (8 ounce) packages cream cheese, softened; 3/4 cup sugar; 1 cup heavy whipping cream, whipped; 2 teaspoons grated lemon peel

Servings: persons

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 egg yolks, lightly beaten
1/3 cup lemon juice
2 tablespoons butter
1 teaspoon grated lemon peel
CHEESECAKE LAYER
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup lemon juice
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 cup heavy whipping cream, whipped
2 teaspoons grated lemon peel

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 350u00b0 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 peel. 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.
4
Remove from the heat.
5
In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel.
6
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.
7
Carefully run a knife around edge of pan; remove sides of pan.
8
Refrigerate leftovers.

1383

kcal

Calories

101

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups crushed lemon cream-filled sandwich cookies, 2 tablespoons sugar, 1/4 cup butter, melted, LEMON FILLING, and more.

Yes, Lemon Surprise Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Surprise Cheesecake

How did you like this recipe?

Frequently Asked Questions