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Lemon-glazed Cheesecake

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Pie 8 Servings

INGREDIENTS

2 c Graham cracker crumbs
6 T Butter, melted
2 T Sugar
3 8-oz cream cheese
3/4 c Sugar
3 Eggs, room temperature
1/4 c Fresh lemon juice
2 t Grated lemon rind
2 t Vanilla
2 c Sour cream
3 T Sugar
1 t Vanilla
Curled lemon strip, large
strawberry and mint
leaves
for garnish
1/2 c Sugar
1 1/2 T Cornstarch
1/4 t Salt
3/4 c Water
1/3 c Fresh lemon juice
1 Egg yolk
1 T Butter
1 t Grated lemon rind

INSTRUCTIONS

From: arielle@taronga.com (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 5    minutes. Allow to  cool.  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.  REC.FOOD.RECIPES ARCHIVES  /DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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