Golden lemon glazed cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Graham cracker crumbs -- (30 |
| Crackers) | ||
| ¼ | cup | Sugar |
| 3 | packs | Cream cheese -- softened 8oz |
| Each | ||
| 3 | Eggs | |
| 1¼ | cup | Sugar |
| 1 | Lemon -- sliced paper-thin | |
| 3 | cups | Water -- divided |
| 1 | cup | Sugar |
| 10 | tablespoons | Butter or margarlne -- |
| Melted | ||
| 3 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | Grated lemon peel |
| 2 | tablespoons | Cornstarch -- plus 2 |
| Teaspoons | ||
| ⅓ | cup | Fresh lemon juice |
Directions
CRUST
FLLLING
GLAZE
For crust, combine all ingredients and press into the bottom and 2 in. up the sides of a 9-in. springform pan. Bake at 350 deg. for 5 minutes. Cool. In a mixing bowl, beat cream cheese at medium high until smooth. Add eggs, one at a time, beating well after each addition. Gradually add sugar, then lemon juice and vanilla. Mix well. Fold in lemon peel; pour into crust. Bake at 350 deg. 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 water. Bring to a boil; simmer, uncavered, for 15 minutes. Drain and discard liquid. In a saucepan, combine sugar and cornstarch; stir in remaining water, lemon juice and lemon pulp. Bring to a boil, stirring constantly, and boil 3 minutes. Chill until cool, stirring occasionally. Pour over cheesecake and garnish with reserved lemon slice. Chill until ready to serve. Yield: 16 servings
Recipe By : Country Woman