*  Exported from  MasterCook  *
 
                         LUSCIOUS LEMON CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    2       c            Crushed graham crackers
                         -(cinnamon)
    6       tb           Unsalted butter -- melted
                         -----FILLING-----
   24       oz           Cream cheese -- room temp.
    1 1/3   c            Sugar
    3                    Eggs -- room temperature
      1/4   c            Fresh lemon juice
    1       tb           Grated lemon peel
    2       ts           Vanilla extract
                         -----TOPPING-----
    2       c            Sour cream
    3       tb           Sugar
    1       t            Vanilla extract
                         -----GLAZE-----
      3/4   c            Water
      1/3   c            Fresh lemon juice
    1                    Egg yolk
      1/2   c            Sugar
    1 1/2   tb           Cornstarch
      1/4   ts           Salt
    1       tb           Butter
    2       ts           Grated lemon peel
                         -----GARNISH-----
                         Thinly sliced lemon peel,
                         - halved and twisted
 
   FOR CRUST: Preheat oven to 350 F.  Butter 9-inch
   springform pan.  Blend crumbs and melted butter in
   bowl.  Press mixture into bottom and up sides of
   prepared pan.  Bake 5 minutes.  Cool. FOR FILLING:
   Preheat oven to 350 F.  Using electric mixer, beat
   cream cheese until soft. Gradually blend in sugar.
   Beat in eggs 1 at a time. Mix in lemon juice, lemon
   peel and vanilla.  Pour into crust.  Bake until
   slightly puffed, about 40 minutes. Maintain oven
   temperature at 350 F. FOR TOPPING: Blend all
   ingredients in small bowl.  Spread on top of cake.
   Bake 15 minutes; topping will not look set.  Cool 30
   minutes. FOR GLAZE: Combine water, lemon juice and
   yolk in heavy small saucepan. Stir in sugar,
   cornstarch, and salt. Bring to boil over low heat,
   stirring constantly, about 10 minutes. Add butter and
   lemon peel and stir until butter melts. Cool glaze for
   20 minutes. Spread glaze on cake.  Cool completely.
   Refrigerate until well chilled. (Can be prepared 2
   days ahead.)  Garnish with lemon slices.  Serve cold.
  
 
 
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