Lemon Cheesecake
List of Ingredients
Serves 8-10
Crust:
1 1/4 cup graham cracker crumbs
4 Tablespoons ground walnuts
1/2 cup butter, melted
2 Tablespoons sugar
1 teaspoon ground lemon peel
Filling:
1 1/2 pounds cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 teaspoon lemon juice
1 teaspoon ground lemon peel
4 eggs
Glaze:
2 eggs
3/4 Cup sugar
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1/4 Cup lemon juice
2 Tablespoons orange juice
2 Tablespoons butterRecipe
Combine crumbs, nuts, sugar and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring-form pan. Bake at 350 degrees for 10 minutes.
In a large bowl beat cream cheese until creamy. At medium speed add sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well. Add eggs, one at a time and beat at medium speed for ten minutes, until fluffy. Pour into spring-form pan. Bake at 250 degrees for 35 minutes. Turn off heat and cool for 30 minutes in the oven with the door open.
Glaze:
While cheesecake is baking, whisk eggs in a small saucepan until foamy. Combine with sugar, rind, juices & butter in saucepan. Cook over low heat, stirring constantly until smooth & thickened. Cool. Just before serving, spread evenly over cheesecake.
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