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Fresh Lemon Glaze
1 medium to large lemon, unpeeled
3 C. water (divided)
1 C. granulated sugar
2 T. plus 2 t. cornstarch
1/3 C. fresh lemon juice
1 to 2 drops yellow food coloring (optional)
Slice lemon into paper thin cartwheels, removing any seeds. Reserve 1 slice for
garnish. Coarsely chop remaining slices; place in saucepan with 2 cups water.
Bring to boil; simmer, uncovered, 15 minutes. Strain well, discard liquid.
Thoroughly combine sugar and cornstarch; blend in remaining 1 cup water until
smooth. Add strained lemon and juice. Bring to a boil, stirring constantly; cook
3 minutes. Stir in coloring, chill until cool but not set. Spread on cheesecake;
garnish with lemon cartwheels. |
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Ultimate Lemon Cheesecake with Lemon Glaze
Crust:
2 1/4 cups graham cracker crumbs (about 30 crackers)
1/4 C. granulated sugar
6 T. melted butter
Fresh lemon filling:
1 to 2 lemons
3 8-ounce packages cream cheese, softened
3 eggs
1 1/3 C. plus 3 T. granulated sugar (divided)
2 t. vanilla (divided)
2 C. sour cream
To make crust: Preheat oven to 350°F. Combine graham cracker crumbs, sugar and
melted butter or margarine thoroughly. Press onto sides and bottom of 9 inch
springform pan. Bake 5 minutes. Cool.
To make filling: Grate peel from lemon to yield 1 teaspoon; squeeze lemon to
yield 3 tablespoons juice. Set aside.
Cream cheese must be softened to avoid over beating. With mixer, 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°F. for 35 minutes -- no longer.
Blend sour cream with remaining 3 tablespoons sugar and 1 teaspoon 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 (recipe follows).
Chill several hours or overnight before removing from springform pan.
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