Double Lemon Cheesecake
This recipe serves 1. If $11.77 per serving falls in your budget, Double Lemon Cheesecake might be a spectacular vegetarian recipe to try. One serving contains 5058 calories, 70g of protein, and 304g of fat. If you have sugar, cornstarch, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 6 hours.
Instructions
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan.
Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended.
Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended.
Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.