Lemon Mirror Cheesecake

This is the Lemon Mirror Cheesecake recipe.

  • Prep: 15 min
  • Cooking: 45 min
  • Refrigeration: 1 h
Yields 8 - 10
lemon mirror cheesecake

Ingredients

  • Crust
  • 1 cup (250 mL) Five Roses Heritage Pasta Flour
  • 1/4 cup (60 mL) brown sugar lightly packed
  • 1/2 cup (125 mL) butter softened
  • 2 tbsp (30 mL) Break-Free Liquid Eggs* well shaken
  • Filling
  • 2 pkg (8 oz/250 g each) Canadian Cream cheese brick style softened
  • 2/3 cup (160 mL) Break-Free Liquid Eggs* well shaken
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (30 mL) Realemon Lemon Juice**
  • Topping
  • Please refer to the Lemon Twist recipe for the instructions on how to prepare our lemon curd.

Preparation

Preheat oven to 350 °F (180 °C).

Crust:

Blend flour with sugar and rub butter into flour mixture using a rubber spatula. Use a fork to stir eggs into flour until crumbly. Pat dough into the bottom of a greased 9-in (23 cm) springform baking pan. Bake for 15 minutes or until golden.

Filling:

Beat Canadian Cream cheese until very smooth. Mix in eggs, sugar and lemon juice. Spread into prepared crust. Bake for 30 minutes. Cool completely.

Topping:

Please refer to the Lemon Twist recipe for the instructions on how to prepare our lemon curd. Spread cooled lemon curd over cooled cheesecake and chill until set.

Tips

* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com

** Realemon Lemon Juice can be replaced with an equal quantity of freshly squeezed lemon juice.

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