 |
 |
Home |
Lemon Cheesecake
12-16 Servings
Crust
2 1/4 C graham cracker crumbs, (about 25 single crackers
crushed)
1/4 C sugar
6 Tbsp. melted butterFilling
3 8-oz. packages of cream, softened to room temperature
3 eggs
1 1/3 C sugar
3 Tbsp. lemon juice
2 tsp. vanilla
1 tsp. grated lemon rind
1 pint sour cream
3 Tbsp. sugarGlaze
1/2 C sugar
1 Tbsp.+ 1 tsp. cornstarch
1/2 C water
2 Tbsp. lemon juiceCombine cracker crumbs, sugar and butter. Press into sides of an 11-12 inch springform pan. Bake at 350 degrees for 5 minutes. Cool before adding filling.
Beat cream cheese with 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 teaspoon vanilla. Stir in lemon rind. Pour into cooled crust and bake at 350 degrees for 35 minutes. Blend sour cream with remaining 1 teaspoon vanilla and 3 tablespoons sugar. Set in warm place. Remove cake from oven. Gently spread sour cream over top of cake. Return to oven and bake about 12 minutes. Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled. Make glaze by combining 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 cheesecake with lemon glaze. Chill several hours or overnight. Can also be frozen.
Please visit our new food blog at www.vinolucistyle.com |
|
|