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Lemon Cheesecake Recipe

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This recipe for Lemon Cheesecake, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Billie Lundberg


2 1/4 c. graham cracker crumbs (about 25 single crackers, crushed)
1/4 c. sugar
6 Tbsp. melted butter or margarine

3 8-oz. pkg. cream cheese, softened for 8 hours
3 eggs
1 1/3 c. sugar
3 Tbsp. lemon juice
2 tsp. vanilla extract
1 tsp. grated lemon rind
1 pt. sour cream
3 Tbsp. sugar

1/2 c. sugar
1 Tbsp. plus 1 tsp. cornstarch
1/2 c. water
2 Tbsp. lemon juice

Combine cracker crumbs, sugar and butter. Press into sides of an 11-12 inch springform pan. Bake at 350 for 5 min.. Cool before adding filling.
Beat cream cheese with electric mixer at high speed until completely smooth. Add eggs, one at a time, beating until smooth after each addition. Continue to beat, gradually adding 1 1/3 c/ sugar. then lemon juice and 1 tsp. vanilla. Stir in lemon rind. Pour into cooled crust and bake a 350 for 35 min.. Blend sour cream with remaining 1 tsp. vanilla and 3 tbsp. sugar. Set in warm place. Remove cake from oven. Gently spread sour cream over top of cake. Return to oven and bake about 12 min.. Cool on rack for 30 min.. Refrigerate until topping is cool but not completely chilled. Make glaze by combing sugar and cornstarch, blending in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 min.. Chill until cool but not set. Spread top of cheesecake with lemon glaze. Chill several hours or overnight. Can also be frozen. Makes 12-16 servings.




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