Luscious Lemon Cheesecake



INGREDIENTS:

CRUST

2 c Crushed graham crackers (cinnamon) 

6 tb Unsalted butter; melted 

FILLING 

24 oz Cream cheese; room temp. 

1 1/3 c Sugar 

3 Eggs; room temperature 

1/4 c Fresh lemon juice 

1 tb Grated lemon peel 

2 ts Vanilla extract 

TOPPING 

2 c Sour cream 

3 tb Sugar 

1 ts Vanilla extract 

GLAZE 

3/4 c Water 

1/3 c Fresh lemon juice 

1 Egg yolk 

1/2 c Sugar 

1 1/2 tb Cornstarch 

1/4 ts Salt 

1 tb Butter 

2 ts Grated lemon peel 

GARNISH

Thinly sliced lemon peel, - halved and twisted

DIRECTIONS:

FOR CRUST:

1. Preheat oven to 350 F. Butter 9-inch springform
pan. Blend crumbs and melted butter in bowl. Press
mixture into bottom and up sides of prepared pan.
Bake 5 minutes. Cool. FOR FILLING: Preheat oven to
350 F. Using electric mixer, beat cream cheese until
soft. Gradually blend in sugar. Beat in eggs 1 at a
time. Mix in lemon juice, lemon peel and vanilla.
Pour into crust. Bake until slightly puffed, about
40 minutes. Maintain oven temperature at 350 F.

FOR TOPPING:

2. Blend all ingredients in small bowl. Spread on top
of cake. Bake 15 minutes; topping will not look set.
Cool 30 minutes. FOR GLAZE: Combine water, lemon juice
and yolk in heavy small saucepan. Stir in sugar,
cornstarch, and salt. Bring to boil over low heat,
stirring constantly, about 10 minutes. Add butter and
lemon peel and stir until butter melts. Cool glaze for
20 minutes. Spread glaze on cake. Cool completely.
Refrigerate until well chilled. (Can be prepared 2 days
ahead.) Garnish with lemon slices.

3. Serve cold.



Luscious Lemon Cheesecake