Lemon Cheesecake

Ingredients

Crust
  • 2 1/4 cupGraham crackers crumbs
  • 1/4 cupsugar
  • 6 tbspmelted butter
Filling
  • 3 packagescream cheese
  • 3eggs
  • 1 1/4 cupsugar
  • 3 tbsplemon juice
  • 1 tspvanilla extract
  • 1 tspgrinded lemon rind
Sour cream topping
  • 1 pintssour cream
  • 3 tbspsugar
  • 1 tbspvanilla extract
Glaze
  • 1/2 cupsugar
  • 1 tbspcornstarch
  • 1/2 cupwater
  • 2 tbsplemon juice

Instructions

1_ Combine crackers crumbs, sugar and butter. Bake at 350°F for 5 minutes. Cool before adding filling.

2_ Beat cream cheese with electric mixer at high speed until completely smooth.

3_ Add eggs and gradually add the sugar, lemon juice and vanilla. Stir in lemon rind.

4_ Pour into cooled crust and bake at 350°F for 35 minutes.

5_ Blend sour cream, sugar and vanilla extract.

6_ Remove cake from oven. Spread the sour cream mix over the top of cake. Return to oven and bake about 12 minutes.


7_ Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.

8_ Make glaze by combining sugar and cornstarch, bleeding in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.

9_ Spread top of cheesecake with lemon glaze. Chill several hours or overnight.

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