Luscious Lemon Cheesecake
Crust
2 cups crushed cinnamon graham crackers (about 26)
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
3 8-ounce packages cream cheese, room temperature
1-1/3 cups sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
Topping
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Glaze
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup sugar
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
2 teaspoons grated lemon peel
Thinly sliced lemon rounds, halved and twisted
For crust: Preheat oven to 350 Degrees F.
Butter 9-inch springform pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 minutes. Cool.
For filling: Preheat oven to 350 Degrees F. Using electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs 1 at at time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Maintain oven temperature at 350 Degrees F.
For topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.
For glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.
Spread glaze on cake. Cool completely. Refrigerate until well chilled. (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.
"For the best flavor, make this creamy and tangy treat one day ahead."
Yield: 10 Servings
Source: Bon Appetit magazine
Pat's notes: Yummy! When I don't have cinnamon graham crackers on hand I use my usual cheesecake crust (1/2 cube butter, 1/4 cup sugar, 24 graham crackers, crushed) and then add about 1/2 tsp cinnamon.
Crust
2 cups crushed cinnamon graham crackers (about 26)
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
3 8-ounce packages cream cheese, room temperature
1-1/3 cups sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
Topping
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Glaze
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup sugar
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
2 teaspoons grated lemon peel
Thinly sliced lemon rounds, halved and twisted
For crust: Preheat oven to 350 Degrees F.
Butter 9-inch springform pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake 5 minutes. Cool.
For filling: Preheat oven to 350 Degrees F. Using electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs 1 at at time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Maintain oven temperature at 350 Degrees F.
For topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool 30 minutes.
For glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.
Spread glaze on cake. Cool completely. Refrigerate until well chilled. (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.
"For the best flavor, make this creamy and tangy treat one day ahead."
Yield: 10 Servings
Source: Bon Appetit magazine
Pat's notes: Yummy! When I don't have cinnamon graham crackers on hand I use my usual cheesecake crust (1/2 cube butter, 1/4 cup sugar, 24 graham crackers, crushed) and then add about 1/2 tsp cinnamon.