Layers of creamy cheesecake, tangy lemon filling and crunchy streusel come together fabulously on a flaky crust.
- Portion size 10 servings
- Credits : Canadian Living Magazine: May 2008
Ingredients
Cheesecake:
Lemon Filling:
Streusel Topping:
Method
Lemon Filling: In heatproof bowl, whisk together eggs, egg yolks, sugar and lemon juice. Set over saucepan of simmering water; cook, constantly stirring, until thick enough to mound on spoon, 15 to 20 minutes.Strain through fine sieve into bowl; stir in butter. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes. Remove weights and foil; prick base all over with fork. Bake for 10 to 12 minutes or just until pastry starts turning golden. Let cool on rack.
Streusel Topping: In bowl, combine flour with sugar; drizzle with butter, stirring until crumbly. Set aside.
Cheesecake: In bowl, beat cream cheese with sugar until fluffy; beat in egg and vanilla. Spread in pie shell. Spread filling over top. Sprinkle with streusel.
Bake in bottom third of 350°F (180°C) oven for about 45 minutes or until puffed and streusel is golden. Let cool on rack. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per each of 10 servings: about
- Sodium 276 mg
- Protein 9 g
- Calories 511.0
- Total fat 28 g
- Cholesterol 257 mg
- Saturated fat 16 g
- Total carbohydrate 58 g
%RDI
- Iron 14.0
- Folate 33.0
- Calcium 5.0
- Vitamin A 29.0
- Vitamin C 5.0
