Golden-Glazed Lemon Cheesecake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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One slice is never enough of this dreamy cheesecake. The rich filling and golden glaze tempt your taste buds with a delicate hint of lemon. Ingredients:
2-1/2 cups graham cracker crumbs |
1/4 cup sugar |
2/3 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1-1/4 cups sugar |
3 eggs, lightly beaten |
3 tablespoons lemon juice |
1 tablespoon grated lemon peel |
1 teaspoon vanilla extract |
glaze: |
2 eggs |
1 cup sugar |
1/4 cup lemon juice |
2 tablespoons grated lemon peel |
6 tablespoons butter, melted |
1 to 2 drops yellow food coloring |
fresh raspberries |
Directions:
1. Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on).
2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into crust. Return pan to baking sheet.
3. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
5. Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers. Yield: 16 servings.
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