Lemon Cream Cheesecake

Name: Lemon Cream Cheesecake
Ingredients: Crust:; Nonstick vegetable spray; 5 tablespoons butter; 3 tablespoons sugar; 1 cup graham cracker crumbs; Filling:; 1 envelope unflavored gelatin; 3/4 cup plus 1 tablespoon fresh lemon juice; 1-1/4 cups sugar; 4 eggs, room temperature; 2 egg yolks, room temperature; 2 tablespoons grated lemon peel; 16 ounces cream cheese, room temperature; 1/2 cup (1 stick) unsalted butter, room temperature; 3 drops yellow food coloring; 2 egg whites, room temperature; 1/8 teaspoon salt; Pinch of cream of tartar; 1/4 cup sugar; Topping:; 1-1/2 cups whipping cream, well chilled; 3 tablespoons sugar; Crushed lemon drop candies or fresh blueberries

23 ingredients

1 steps

Ingredients

Crust:
Nonstick vegetable spray
5 tablespoons butter
3 tablespoons sugar
1 cup graham cracker crumbs
Filling:
1 envelope unflavored gelatin
3/4 cup plus 1 tablespoon fresh lemon juice
1-1/4 cups sugar
4 eggs, room temperature
2 egg yolks, room temperature
2 tablespoons grated lemon peel
16 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 drops yellow food coloring
2 egg whites, room temperature
1/8 teaspoon salt
Pinch of cream of tartar
1/4 cup sugar
Topping:
1-1/2 cups whipping cream, well chilled
3 tablespoons sugar
Crushed lemon drop candies or fresh blueberries

Directions

1

{"0":"Crust:","1":"Spray 9-inch springform pan with nonstick vegetable oil spray. Cook butter with sugar in 8-inch heavy skillet over medium heat until thick, stirring constantly, about 4 minutes. Remove from heat and quickly stir in graham cracker crumbs. Press into bottom of prepared springform pan, using paper towels as aid.","3":"Filling:","4":"Soften gelatin in lemon juice in 2-quart heavy saucepan, about 5 minutes. Mix in 1-1\/4 cups sugar, eggs, yolks, and lemon peel. Cook over medium-low heat until mixture thickens to loose pudding consistency and registers 170OF on candy thermometer, stirring constantly, about 7 minutes.","6":"Meanwhile, beat cream cheese and butter with electric mixer until smooth. Gradually beat in hot lemon custard using medium-low speed. Mix in food coloring. Cool 15 minutes, stirring occasionally. Chill until mixture just begins to thicken, stirring every 5 minutes, about 30 minutes.","8":"Beat whites with salt and cream of tartar until soft peaks form. Add 1\/4 cup sugar 1 tablespoon at a time, beating until stiff but not dry. Gently fold 1\/4 of whites into filling to lighten, then fold in remaining whites. Pour into prepared crust. Cover pan with kitchen towel and refrigerate until well chilled, 3 hours. (Can be prepared 2 days ahead. Remove towel when cake is set and cover pan tightly with foil.)","10":"Topping:","11":"Remove pan sides from cake. Whip cream with 3 tablespoons sugar to firm peaks. Spread atop cake. Sprinkle with crushed lemon drops or fresh blueberries. Serve well chilled. (Can be prepared 4 hours ahead and refrigerated.)"}