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