Lemon-Glazed Cheesecake Recipe
2 1/2 cups graham cracker crumbs
1/4 cup sugar
2/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
3 eggs, beaten
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
1 cup sugar
1/4 cup lemon juice
2 tablespoons grated lemon peel
6 tablespoons butter, melted
Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a 9-in. springform pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until set. Place pan on a wire rack (leave oven on).
For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into crust. Return pan to baking sheet.
Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, but do not remove ring; refrigerate overnight. Remove the ring when you are ready to glaze.
For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
Spread glaze over cheesecake. Refrigerate leftovers or freeze individual slices.
NOTE: For all the lemon zest and lemon juice I used approximately 5 lemons.
NOTE: I recommend making the lemon glaze the day you make the cheesecake. You want that glaze really cold so it doesn’t run.
Recipe courtesy of Ladybehindthecurtain.com