This looks a lot more complicated than it really is.  You can make the crust – do something else, make the filling, do something else.  Then make the cheesecake part and put it all together.

Crust Ingredients:

• 1-1/2 c crushed lemon cream-filled sandwich cookies (Girl Scout cookies – hint, hint)
• 2 Tab sugar
• 1/4 c butter, melted

Lemon filling Ingredients: 

• 2/3 c plus 2 Tab sugar
• 5 Tab cornstarch
• 1 c water
• 2 egg yolks, lightly beaten
• 1/3 c lemon juice
• 2 Tabs butter
• 1 tsp grated lemon peel

Cheesecake layer Ingredients: :

• 1 envelope unflavored gelatin
• 1/2 c lemon juice
• 3 packages (8 oz each) cream cheese, softened
• 3/4 c sugar
• 1 c heavy whipping cream, whipped
• 2 tsp grated lemon peel

Crust Directions:

1. Preheat oven 350°. 
2. Combine the cookie crumbs and sugar; stir in butter.
3. Press onto the bottom of a lightly greased 9-in. springform pan.
4. Place on a baking sheet.
5. Bake at 350° for 8-10 minutes or until crust just begins to brown.
6. Cool pan on a wire rack.

Lemon filling Directions:

1. In a large saucepan, combine sugar and cornstarch.
2. Stir in water until smooth.
3. Cook and stir over medium-high heat until thickened and bubbly.
4. Reduce heat; cook and stir 2 minutes longer.
5. Remove from the heat.
6. Stir a small amount of hot filling into egg yolks.
7. Return all to pan, stirring constantly.
8. Bring to a gentle boil; cook and stir 2 minutes longer.
9. Remove from the heat.
10. Gently stir in the lemon juice, butter and peel.
11. Cool to room temperature without stirring.

Cheesecake Directions:

1. In a small saucepan, sprinkle gelatin over lemon juice;.
2. Let stand for 1 minute.
3. Heat over low heat, stirring until gelatin is dissolved. 
4. Remove from the heat. 
5. In a large bowl, beat cream cheese and sugar.
6. Gradually beat in gelatin mixture until combined.
7. Fold in the whipped cream and lemon peel.

Assembly Directions:

1. Spoon three-fourths of cheesecake mixture into crust;.
2. Build up edges slightly.
3. Chill for 5 minutes.
4. Spoon lemon filling over cheesecake layer to within 1/2 in of edges.
5. Top with remaining cheesecake mixture.
6. Cover and refrigerate overnight. 
7. Carefully run a knife around edge of pan; remove sides of pan.
8. Refrigerate leftovers.

Serves: 12

Source: © Taste of Home 2014 Karen Chesnut, Clarksburg, California

Villa Park Women’s League – GOURMET – March 15, 2014