No-Bake (except for crust) Lemon Surprise Cheesecake- with yoyomax12

This cheesecake has a lovely lemon flavour throughout!
Raspberry chocolate no-bake cheesecake video: https://www.youtube.com/watch?v=V-T-kbSlx24

CRUST:
1 1/2 cups crushed lemon cream-filled cookies (or any other lemon flavoured cookies)
2 tbsp sugar
1/4 cup butter, melted

FILLING:
2/3 cup plus 2 tbsp sugar
5 tbsp cornstarch
1 cup water
2 egg yolks beaten
1/3 cup lemon juice
2 tbsp butter
1 tsp grated lemon peel

CHEESECAKE LAYER:
1 envelope unflavoured gelatin
1/2 cup lemon juice
3 -8oz packages cream cheese at room temperature
1 cup heavy whipping cream, whipped
3/4 cup sugar
2 tsp grated lemon peel

Combine cookie crumbs with the sugar and add in the melted butter. Stir until combine and press into the bottom of a greased 9" springform pan (any baking dish will do, but springform pans allow for easier serving and looks prettier).
Bake crust at 350F for about 8-10 minutes until light brown.
Allow to cool completely.

In a large saucepan mix together cornstarch and sugar and then stir in water until mixture is smooth.
Heat over medium high heat stirring constantly until thickened and bubbly. Reduce heat and cook 2 minutes more.
Stir a little bit of the hot mixture into the beaten egg yolks and then pour the egg yolk mixture back into the saucepan. Bring to a gentle boil and cook and stir 2 minutes more. Mine was WAY too thick to cook and stir for 2 minutes at a boil, so I only cooked it for a minute or so. Remove from heat
Stir in lemon juice and butter and cool to room temperature without stirring.

In a small bowl sprinkle gelatin over lemon juice and let stand for 1 minutes, heat the mixture in the microwave for 1 minute or more until very hot and then stir until gelatin is dissolved. Allow to cool.

In a large bowl, beat the cream cheese and sugar together until smooth and then gradually add in the gelatin mixture until completely combine. Fold in the whipped cream and lemon peel.

Spoon about 3/4 of the cheesecake mixture into the pan, spreading to edges and making a bowl shape in the middle (thicker on the edges).

Spoon the lemon curd filling into the "bowl" in the center and spread to 1/2" from the edge.
Top with remaining cheesecake mixture, gently covering the lemon curd filling completely.

Cover and chill for several hours or overnight.

Run a knife around the edge of the cheesecake before releasing the pan.
Refrigerate.

Found this recipe in a Taste of Home Magazine publication.

INFO ABOUT ME :)

My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.

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