★★★★★ 2 votes5
Ingredients
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CRUST INGREDIENTS
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2 cgraham crackers, crushed
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6 Tbspunsalted butter, melted
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FILLING INGREDIENTS
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24 ozcream cheese, softened
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1 1/3 csugar
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3eggs
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1/4 clemon juice
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1 Tbspgrated lemon peel
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2 tspvanilla extract
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TOPPING INGREDIENTS
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2 csour cream
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3 Tbspsugar
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1 tspvanilla extract
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GLAZE INGREDIENTS
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3/4 cwater
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1/3 clemon juice
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1egg yolk, beaten to blend
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1/2 csugar
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1 1/2 Tbspcornstarch
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1/4 tspsalt
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1 Tbspbutter
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2 tspgrated lemon peel
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GARNISH INGREDIENTS
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·lemon peel, thinly sliced
How to Make Luscious Lemon Cheesecake
- FOR CRUST: Preheat oven to 350. 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.
- 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.
- FOR TOPPING: 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.
- Serve cold.