Lemon Swirl Cheesecake

 

3/4

cup graham cracker crumbs

1

tablespoon sugar

2

tablespoons butter, melted

1

cup sugar

3

tablespoons cornstarch

1

cup water

1/3

cup lemon juice

2

egg yolks, beaten

2

packages (8 oz each) cream cheese, cubed and softened

2

teaspoons grated lemon peel

1/2

cup whipping (heavy) cream

• 1 Heat oven to 350ºF. In small bowl, mix cracker crumbs and 1 tablespoon sugar. Stir in butter. Press evenly in bottom of 8x2-inch springform pan. Bake 9 to 11 minutes or until set. Cool completely.
• 2 Meanwhile, in 1 1/2-quart saucepan, mix 1 cup sugar and the cornstarch. Stir in water, lemon juice and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute; remove from heat. Reserve 1/2 cup lemon mixture. Stir cream cheese and lemon peel into remaining 1 1/2 cups lemon mixture until smooth. Press plastic wrap on surfaces of each mixture (this helps prevent a "skin" forming on top). Refrigerate about 30 minutes or until cool.
• 3 In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Fold whipped cream into cream cheese mixture; pour over baked layer. Drop reserved lemon mixture by tablespoonfuls onto cheesecake. Cut through dollops of lemon mixture, using knife, to form swirls.
• 4 Refrigerate at least 24 hours or until set. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate any remaining cheesecake.