Golden lemon glazed cheesecake

1 servings

Ingredients

Quantity Ingredient
2½ cup Graham cracker crumbs -- (30
Crackers)
¼ cup Sugar
3 packs Cream cheese -- softened 8oz
Each
3 Eggs
1¼ cup Sugar
1 Lemon -- sliced paper-thin
3 cups Water -- divided
1 cup Sugar
10 tablespoons Butter or margarlne --
Melted
3 tablespoons Fresh lemon juice
1 teaspoon Vanilla extract
1 tablespoon Grated lemon peel
2 tablespoons Cornstarch -- plus 2
Teaspoons
⅓ cup Fresh lemon juice

Directions

CRUST

FLLLING

GLAZE

For crust, combine all ingredients and press into the bottom and 2 in. up the sides of a 9-in. springform pan. Bake at 350 deg. for 5 minutes. Cool. In a mixing bowl, beat cream cheese at medium high until smooth. Add eggs, one at a time, beating well after each addition. Gradually add sugar, then lemon juice and vanilla. Mix well. Fold in lemon peel; pour into crust. Bake at 350 deg. for 40 minutes. Cool to room temperature; refrigerate until thoroughly chilled, at least 4 hours. For the glaze, remove any seeds from lemon slices. Reserve 1 slice for garnish; coarsely chop remaining slices.

Place in a saucepan with 2 cups water. Bring to a boil; simmer, uncavered, for 15 minutes. Drain and discard liquid. In a saucepan, combine sugar and cornstarch; stir in remaining water, lemon juice and lemon pulp. Bring to a boil, stirring constantly, and boil 3 minutes. Chill until cool, stirring occasionally. Pour over cheesecake and garnish with reserved lemon slice. Chill until ready to serve. Yield: 16 servings

Recipe By : Country Woman

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