"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Glazed Cheesecake Deluxe Recipe

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This recipe for Lemon Glazed Cheesecake Deluxe, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, June 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 1/4 cups graham cracker crumbs ( about 30 crackers)
1/4 cup sugar
6 tablespoons melted butter or margarine

Fresh Lemon Filling:
1 to 2 lemons
3 8-ounce packages cream cheese, softened
3 eggs
1 1/3 cups sugar
2 teaspoons vanilla
1 pint dairy sour cream
3 tablespoons sugar

Directions:
Directions:
Crust:
Combine ingredients thoroughly. Press onto sides and bottom of 9x3-Inch spring-form pan. Bake at 350 degrees for 5 minutes. Cool.

Fresh Lemon Filling:
Grate peel from lemon to yield 1 teaspoon; ream to yield 3 tablespoons juice. Set aside cream cheese (must be softened to avoid overheating). Beat softened cream cheese at high speed 1 to 2 minutes, until completely smooth. Add eggs, one at a time, scraping sides of bowl and beaters; beat until smooth after each addition. Continue to beat, gradually adding 1 1/3 cups sugar, then lemon juice and 1 teaspoon vanilla. Stir in grated peel. Pour into cooled crust.

Bake at 350 for 35 minutes only. Blend sour cream with remaining sugar and vanilla; set in warm place. Remove cake from oven; gently spread sour cream over top of cake. Return to oven; bake 12 minutes. Cool on rack 30 minutes. Then refrigerate until topping is cool, not completely chilled, before spreading with Fresh Lemon Glaze. Chill several hours or overnight before removing from spring form.

 

 

 

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