Lemon-Glazed Cheesecake
Source of Recipe
Internet
List of Ingredients
2 cups graham cracker crumbs
6 tablespoons butter; melted
2 tablespoons sugar
3 8-ounce packages cream cheese
3/4 cup sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
2 teaspoons vanilla
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla
Lemon Glaze
Curled lemon strip, large strawberry and mint leaves for garnish
Recipe
Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press
crust evenly onto bottom and sides of buttered 9 inch springform pan.
Bake crust 5 minutes. Allow to cool.
Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs
one at a time, beating well after each addition. Mix in lemon juice,
rind and vanilla. Blen well. turn into pan and bake 35 minutes.
Meanwhile, blend sour cream and remaining sugar and vanilla. Remove
cake from oven after baking 35 minutes. Gently spread sour cream
mixture over top. Return to oven and bake 12 more minutes. Cool
cheesecake on wire rack 30 minutes.
Spread with slightly cooled lemon glaze (before glaze sets). Chill
several hours or overnight before removing sides of pan.
Lemon Glaze
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1 tablespoon butter
1 teaspoon grated lemon rind
In heavy 1-quart squcepan mix sugar, cornstarch and salt.
Combine water, lemon juice and egg yolk and add to sugar mixture. Cook
over low heat, stirring constantly, until mixture comes to a slow boil
and thickens.
Add butter and lemon rind. Allow to cool slightly, but spread on
cheesecake before glaze sets.
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