 |
Lemon Glazed Cheesecake
 Print Version |
 Email To A Friend
Crust:
2-1/4 cups graham cracker crumbs ( about 25 single scrackers, crushed)
1/4 cup sugar
6 tbl. melted butter or margarine
Filling:
3-8 oz. pkgs. cream cheese, softened for 8 hours
3 eggs
1-1/3 cups sugar
3 tbl. lemon juice
2 tsp. vanilla
1 tsp. grated lemon rind
1 pint sour cream
3 tbl. sugar
Glaze:
1/2 cup sugar
1 tbl. plus 1 tsp. cornstarch
1/2 cup water
2 tbl. lemon juice
Beat cream cheese with an electric mixer at high speed until completely smooth. Add eggs one at a time, beating until smooth after each addition. Continue to beat, gradually adding 1-1/3 cups sugar, then lemon juice and 1 tsp. vanilla. Stir in lemon rind. Pour into cooled crust and bake at 350* for 35 minutes.
Blend sour cream with the remaining 1 tsp. vanilla and 3 tbl. sugar. Set in warm place. Remove cake from the pan. Gently spread sour cream over the top of the cake. Return to the oven and bake for about 12 minutes. Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.
Glaze:
Combine sugar and cornstarch, blending 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 the cheseecake with lemon glaze. Chill several hours, or overnight.
Print |
Back to Cheesecake Recipes |
Back to Main Recipe Page
|
