golden-glazed lemon cheesecake

Name: Golden-Glazed Lemon Cheesecake
Prep time: 30 min
Cook time: 40 min
Yield: 16
Cuisine: American
Ingredients: 2 1/2 cup(s) graham cracker crumbs; 1/4 cup(s) sugar; 2/3 cup(s) butter, melted; FOR THE FILLING; 3 package(s) (8 ounces each) cream cheese, softened; 1 1/4 cup(s) sugar; 3 - eggs, lightly beaten; 3 tablespoon(s) lemon juice; 1 tablespoon(s) grated lemon peel; 1 teaspoon(s) pure vanilla extract; FOR THE GLAZE; 2 - eggs; 1 cup(s) sugar; 1/4 cup(s) lemon juice; 2 tablespoon(s) grated lemon peel; 6 tablespoon(s) butter, melted; 1-2 - drops yellow food coloring; - fresh raspberries

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 30 Min

cook time 40 Min

method Bake

Ingredients For golden-glazed lemon cheesecake

2 1/2 c

graham cracker crumbs
1/4 c

sugar
2/3 c

butter, melted
FOR THE FILLING
3 pkg

(8 ounces each) cream cheese, softened
1 1/4 c

sugar
3

eggs, lightly beaten
3 Tbsp

lemon juice
1 Tbsp

grated lemon peel
1 tsp

pure vanilla extract
FOR THE GLAZE
2

eggs
1 c

sugar
1/4 c

lemon juice
2 Tbsp

grated lemon peel
6 Tbsp

butter, melted
1-2

drops yellow food coloring
fresh raspberries

How To Make golden-glazed lemon cheesecake

1
Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on).

2
For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into crust. Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
3
For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled. Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers.
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