Lemon glazed cheesecake

Yield: 6 servings

Measure Ingredient
2½ cup GRAHAM CRACKER CRUMBS
¼ cup SUGAR
10 tablespoons BUTTER, melted
\N \N Combine all ingredients and press onto the bottom and 2
\N \N Inches up sides of a 9-inch springform pan. Bake at
350 \N Degrees for 5 minutes. Cool.
\N \N FILLING
3 \N (8-oz.) pkgs CREAM CHEESE, softened
3 \N EGGS
1¼ cup SUGAR
3 tablespoons LEMON JUICE
1 teaspoon VANILLA
1 tablespoon LEMON PEEL, grated
\N \N In a mixing bowl, beat cream cheese till smooth. Add your
\N \N Eggs, one at a time, and beat well after each addition.
\N \N Gradually add sugar, lemon juice, and vanilla. Mix well;
\N \N Fold in lemon peel and pour into crust.
\N \N Bake at 350-degrees for 40 minutes.
\N \N Cool and then chill for at least 4 hours.
\N \N GLAZE
1 \N LEMON, cut into thin slices
3 cups WATER, divided
1 cup SUGAR
2 tablespoons CORNSTARCH
2 teaspoons CORNSTARCH
⅓ cup LEMON JUICE

** CRUST

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