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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
2 1/2 cups graham cracker crumbs (30 crackers)
1/4 cup sugar
10 tbsp butter, melted
Filling
3 (8 oz) pkg cream cheese, softened
3eggs
1 1/4 cups sugar
3 tbsp lemon juice
1 tsp vanilla extract
1 tbsp grated lemon peel
Glaze
1 lemon, sliced paper thin
3 cups water, divided
1 cup sugar
2 tbsp plus 2 tsp cornstarch
1/3 cup lemon juice
Combine crust ingredients; press onto the bottom and 2 inches up the sides of a 9 inch springform pan. Bake at 350 for 5 minutes. Cool. In a mixing bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after addition. Gradually add sugar, then lemon juice and vanilla. Mix well. Fold in lemon peel; pour into crust. Bake for 40 minutes. Cool to room temperature; refrigerate until thoroughly chilled, at least 4 hours.
For the glaze, remove any seeds from lemon slices. Reserve 1 slice for garnish; coarsely chop remaining slices. Place in a saucepan with 2 cups of water. Bring to a boil; simmer, uncovered for 15 minutes. Drain, reserving lemon pulp. In a saucepan, combine sugar and cornstarch; stir in remaining water, lemon juice and pulp. Bring to a boil, stirring constantly, and boil for 3 minutes. Refrigerate until cool, stirring occasionally. Pour over cheesecake and garnish with reserved
lemon slice.
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GOLDEN LEMON GLAZED CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
2 1/2 cups graham cracker crumbs (30 crackers)
1/4 cup sugar
10 tbsp butter, melted
Filling
3 (8 oz) pkg cream cheese, softened
3eggs
1 1/4 cups sugar
3 tbsp lemon juice
1 tsp vanilla extract
1 tbsp grated lemon peel
Glaze
1 lemon, sliced paper thin
3 cups water, divided
1 cup sugar
2 tbsp plus 2 tsp cornstarch
1/3 cup lemon juice
Combine crust ingredients; press onto the bottom and 2 inches up the sides of a 9 inch springform pan. Bake at 350 for 5 minutes. Cool. In a mixing bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after addition. Gradually add sugar, then lemon juice and vanilla. Mix well. Fold in lemon peel; pour into crust. Bake for 40 minutes. Cool to room temperature; refrigerate until thoroughly chilled, at least 4 hours.
For the glaze, remove any seeds from lemon slices. Reserve 1 slice for garnish; coarsely chop remaining slices. Place in a saucepan with 2 cups of water. Bring to a boil; simmer, uncovered for 15 minutes. Drain, reserving lemon pulp. In a saucepan, combine sugar and cornstarch; stir in remaining water, lemon juice and pulp. Bring to a boil, stirring constantly, and boil for 3 minutes. Refrigerate until cool, stirring occasionally. Pour over cheesecake and garnish with reserved
lemon slice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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