Lemon Cheesecake
Source of Recipe
windsong
Recipe Introduction
Cheesecake can be frozen.
List of Ingredients
Crust:
2-1/4 cups graham cracker crumbs
1/4 cup sugar
6 Tbsp melted butter or margarine
Filling:
3 8oz pkgs cream cheese (room temp)
3 eggs (room temp)
1-1/3 cup sugar
3 Tbsp lemon juice
2 tsp vanilla extract
1 tsp grated lemon rind
1 pint sour cream
3 Tbsp sugar
GLAZE:
1/2 cup sugar
1 Tbsp + 1 tsp cornstarch
1/2 cup water
2 Tbsp lemon juice
Recipe
Combine cracker crumbs, sugar and butter. Press into bottom and slightly up sides of a 10-11 inch springform pan. Bake at 350 for 5 minutes. Cool before adding filling
In a food processor, blend the cream cheese, eggs, 1-1/3 cup sugar, lemon juice, and 1 tsp vanilla until completely smooth. Stir in lemon rind. Pour into cooled crust and bake at 350 for 35 minutes.
Blend sour cream with remaining 1 tsp vanilla and 3 Tbsp sugar and set in warm place. After 35 min. remove cake from oven and gently spread sour cream mixture over top of cake. Return to oven to bake about 12 minutes. Cool on rack for 30 minutes, then refrigerate until cool but not completely chilled.
In a pan, combine sugar and cornstarch and slowly blend in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set. Spread top of cheesecake with glaze and chill several hours or overnight.
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