Lemon Lovers Cheese Cake

Recipe by L DJ3309
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sponge Cake Layer.
  • Preheat oven to 350 degrees and generously butter a 9-inch springform pan.
  • Sift cake flour, baking powder, together in a medium-sized bowl and set aside.
  • Beat egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
  • Then, with mixer still running, gradually add sugar continue beating until thick and light-yellow about 5 minutes longer.
  • Beat in vanilla and lemon extracts.
  • Sift flour mixture over batter and gently stir it in by hand then blend in butter.
  • In a clean bowl, using clean, dry beaters, beat egg whites and cream of tartar together on high until frothy.
  • Gradually add sugar and continue beating until stiff peaks form.
  • The whites should stand up in stiff peaks, but not be dry.
  • Stir about 1/3 cup of whites into the batter, then gently fold in remaining whites.
  • Gently spoon batter into the pan.
  • Bake cake just until center of the cake springs back when lightly touched, only about 10 minutes.
  • Let cake cool in pan on a wire rack while making cheesecake filling.
  • Do not remove from pan.
  • CHEESE CAKE.
  • Preheat oven 300 degrees F.
  • In large mixer bowl beat cheese until fluffy.
  • Gradually beat in condensed milk until smooth.
  • Add eggs one at a time and lemon juice.
  • Evenly pour cheese filling on top of baked sponge cake.
  • Bake 50-55 minutes, until center is set.
  • Remove from oven; turn oven to 500 degrees F.
  • Mix sour cream, sugar and vanilla well; spread evenly over top of cheese cake; return to oven bake 5 min.
  • Remove from oven, cool, chill for several hours; best over night.
  • LEMON SAUCE.
  • Combine cornstarch and sugar in a small saucepan.
  • Slowly stir boiling water into the sugar mixture.
  • Cook over low heat, stirring constantly, until the sauce is smooth and thickened.
  • Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
  • Remove from heat and stir in lemon rind and juice.
  • Cool.
  • When ready to serve cheese cake drizzle over servings.
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