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