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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Golden Lemon Glazed Cheesecake Recipe

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This recipe for Golden Lemon Glazed Cheesecake is from Buckwalter, Jaff, Johnson, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
2 1/2 c. graham cracker crumbs
1/4 c. sugar
10 T. butter, melted
Filling
3-8oz pkgs cream cheese, softened
3 eggs
1 1/4 c. sugar
3 T. fresh lemon juice
1 t. vanilla
1 T. grated lemon peel
Glaze
1 lemon, sliced paper-thin
3 c. water, divided
1 c. sugar
2 T. plus 2 t. cornstarch
1/3 c. fresh lemon juice
Directions:
Directions:
For crust, combine all ingredients and press into the bottom and 2 inches up the sides of a 9 inch springform pan. Bake at 350º for 5 minutes. Cool. In a mixing bowl, beat cream cheese at medium high speed until smooth. Add eggs, on 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 350º 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 c. water. Bring to a boil; simmer, uncovered, 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.
Number Of Servings:
Number Of Servings:
16

 

 

 

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