Double Lemon Cheesecake collected by Toviah (Bryson) Cain

☺Double Lemon Cheesecake

From Millie Price

Crust

1 cup vanilla wafer cookie crumbs

3 Tbsp sugar

3 Tbsp butter or margarine, melted

Mix crumbs and sugar until combined. Stir in butter and press onto the bottom of a 9 inch spring form pan.

Bake at 325 for 10 minutes if using a silver spring form pan (bake at 300 for 10 minutes if using a dark

nonstick spring form pan.) Set aside.

Filling

3 pkg. cream cheese softened (8 oz.each) 1 Tbsp grated lemon peel

1 cup sugar ½ tsp vanilla

3 Tbsp flour 3 eggs

2 Tbsp lemon juice 1 egg white

Mix cream cheese, sugar, flour, juice, peel and vanilla with electric mixer on medium speed until well

blended and smooth. Add 3 eggs and egg white, mixing on low speed just until blended. Pour over crust.

Bake at 325 for 50-55 minutes or until center is almost set if using a silver spring form pan. (Bake at 300 for

50-55 minutes if using a dark nonstick spring form.)

Topping

¾ cup sugar

¼ cup lemon juice

2 Tbsp cornstarch

1 egg yolk, beaten

½ cup water

Mix sugar and cornstarch in saucepan; gradually stir in water and juice. Bring mixture to a low boil on

medium heat, stirring constantly until clear and thickened. Stir 2 Tbsp of the hot mixture into egg yolk;

return to hot mixture. Cook for 1 minute or until thick, stirring constantly. Cool slightly. Spoon topping

over cheesecake. Refrigerate until set up and cool. Before serving, garnish with raspberries, fresh sliced

lemon and/or mint leaves.