Lemon glazed cheesecake squares

3 servings

Ingredients

Quantity Ingredient
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2 cups All purpose flour
½ cup Sifted icing sugar
1 cup Butter
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750 grams Cream cheese, softened
¾ cup Granulated sugar
3 eaches Eggs
⅓ cup Lemon juice
2 teaspoons Vanilla
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2 cups Sour cream
3 tablespoons Granulated sugar
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½ cup Granulated sugar
2 tablespoons Cornstarch
¾ cup Water
⅓ cup Lemon juice
1 each Egg yolk, beaten
1 tablespoon Butter

Directions

CRUST: Combine all ingredients in food processor or with pastry blender, until crumbly. Press firmly in 13x9 inch pan. Bake at 350F for 15-20 minutes, or until light golden. FILLING: Beat cream cheese and sugar on high speed of electric mixer until smooth. Add eggs, lemon juice and vanilla, beating until smooth. Spread over crust.

Bake at 350F for 35 minutes, or until set. TOPPING: Combine sour cream and sugar for topping. Spread over cheesecake. Return to oven for 5 minutes. Cool 1 hour. GLAZE: Combine sugar and cornstarch in saucepan. Stir in water, lemon juice and egg yolk. Cook on medium heat, stirring constatnly until mixture comes to a boil and thickens.

Stir in butter. Cool slightly. Spread over cheesecake. Store in refrigerator. Cut into squares. HELPFUL HINT: Prepare a day ahead for convenience and optimum texture and flavor. Origin: Baking Festival, 1994 Recipes, by Robin Hood and Baker's. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-15-94

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