Title: Lemon Glazed Cheesecake
Categories: Cheesecake
Yield: 6 Servings
2 1/2 | c | GRAHAM CRACKER CRUMBS |
1/4 | c | SUGAR |
10 | tb | 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 |
1 1/4 | c | SUGAR |
3 | tb | LEMON JUICE |
1 | ts | VANILLA |
1 | tb | 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 | c | WATER, divided |
1 | c | SUGAR |
2 | tb | CORNSTARCH |
2 | ts | CORNSTARCH |
1/3 | c | LEMON JUICE |
** CRUST