Yield: 8 Servings
|2 cups||Graham cracker crumbs|
|6 tablespoons||Butter; melted|
|3 packs||(8-oz) cream cheese|
|3 \N||Eggs; room temperature|
|¼ cup||Fresh lemon juice|
|2 teaspoons||Grated lemon rind|
|2 cups||Sour cream|
|\N \N||Curled lemon strip; large strawberry and mint leaves for garnish|
|⅓ cup||Fresh lemon juice|
|1 \N||Egg yolk|
|1 teaspoon||Grated lemon rind|
|\N 5||minutes. Allow to cool.|
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 inch springform pan. Bake crust Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs one at a time, beating well after each addition. Mix in lemon juice, rind and vanilla. Blen well. turn into pan and bake 35 minutes.
Meanwhile, blend sour cream and remaining sugar and vanilla. Remove cake from oven after baking 35 minutes. Gently spread sour cream mixture over top. Return to oven and bake 12 more minutes. Cool cheesecake on wire rack 30 minutes.
Spread with slightly cooled lemon glaze (before glaze sets). Chill several hours or overnight before removing sides of pan.
Lemon Glaze: In heavy 1-quart squcepan mix sugar, cornstarch and salt.
Combine water, lemon juice and egg yolk and add to sugar mixture. Cook over low heat, stirring constantly, until mixture comes to a slow boil and thickens. Add butter and lemon rind. Allow to cool slightly, but spread on cheesecake before glaze sets.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .