Ingredients
- 2 cups vanilla wafer crumbs
- 3 tbsp butter, melted
- 4 pkg (8 oz each) softened cream cheese
- 1 3/4 cups sugar, divided
- 3 tbsp flour
- 1 tbsp lemon zest
- 1/3 cup lemon juice, divided
- 1/2 tsp vanilla
- 4 eggs (1 separated)
- 2 tbsp cornstarch
- 1/2 cup water
Details
Servings 16
Preparation time 35mins
Cooking time 435mins
Preparation
Step 1
Heat oven to 325 degrees. Line a 13x9 pan with foil.
Mix wafer crumbs and butter. Press onto bottom of pan. Bake for 10 minutes.
Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tbsp lemon juice and vanilla until blended.
Add 1 egg white and remaining 3 whole eggs. Beating after each just until blended (reserve 1 yolk for later).
Pour batter over crust. Bake 40 minutes or until center is almost set. Cool 1 hour and refrigerate for 4 hours.
Mix cornstarch and remaining sugar in saucepan. Gradually stir in water and remaining lemon juice. Bring just to boil. Stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended. Stir in 2 tbsp hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; cook and stir 1 minute or until thickened. Cool.
Spoon glaze over cheesecake. Refrigerate 1 hour. Lift out of pan using foil before cutting.
Garnish with lemon twills and fresh berries (optional)
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