| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Desserts |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Crushed graham crackers |
|
|
cinnamon |
| 6 |
T |
Unsalted butter, melted |
| 24 |
oz |
Cream cheese, room temp. |
| 1 1/3 |
c |
Sugar |
| 3 |
|
Eggs, room temperature |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
T |
Grated lemon peel |
| 2 |
t |
Vanilla extract |
| 2 |
c |
Sour cream |
| 3 |
T |
Sugar |
| 1 |
t |
Vanilla extract |
| 3/4 |
c |
Water |
| 1/3 |
c |
Fresh lemon juice |
| 1 |
|
Egg yolk |
| 1/2 |
c |
Sugar |
| 1 1/2 |
T |
Cornstarch |
| 1/4 |
t |
Salt |
| 1 |
T |
Butter |
| 2 |
t |
Grated lemon peel |
|
|
Thinly sliced lemon peel |
|
|
halved and twisted |
INSTRUCTIONS
FOR CRUST: Preheat oven to 350 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 F. Using electric mixer, beat cream cheese until soft.
Gradually blend in sugar. Beat in eggs 1 at a time. Mix in lemon
juice, lemon peel and vanilla. Pour into crust. Bake until slightly
puffed, about 40 minutes. Maintain oven temperature at 350 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. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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