| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
** CRUST
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