Lemon Cheesecake

Name: Lemon Cheesecake
Total time: 4500 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/4 cup Graham crackers crumbs; 1/4 cup sugar; 6 tbsp melted butter; 3 packages cream cheese; 3 eggs; 1 1/4 cup sugar; 3 tbsp lemon juice; 1 tsp vanilla extract; 1 tsp grinded lemon rind; 1 pints sour cream; 3 tbsp sugar; 1 tbsp vanilla extract; 1/2 cup sugar; 1 tbsp cornstarch; 1/2 cup water; 2 tbsp lemon juice

ttmarcondes @cook_3932560

Lemon Cheesecake

ttmarcondes @cook_3932560

Saved

Ingredients

1 hour 15 mins

8 servings

Crust
2 1/4 cupGraham crackers crumbs
1/4 cupsugar
6 tbspmelted butter
Filling
3 packagescream cheese
3eggs
1 1/4 cupsugar
3 tbsplemon juice
1 tspvanilla extract
1 tspgrinded lemon rind
Sour cream topping
1 pintssour cream
3 tbspsugar
1 tbspvanilla extract
Glaze
1/2 cupsugar
1 tbspcornstarch
1/2 cupwater
2 tbsplemon juice

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Steps

1 hour 15 mins

1

Combine crackers crumbs, sugar and butter. Bake at 350°F for 5 minutes. Cool before adding filling.
2

Beat cream cheese with electric mixer at high speed until completely smooth.
3

Add eggs and gradually add the sugar, lemon juice and vanilla. Stir in lemon rind.
4

Pour into cooled crust and bake at 350°F for 35 minutes.
5

Blend sour cream, sugar and vanilla extract.
6

Remove cake from oven. Spread the sour cream mix over the top of cake. Return to oven and bake about 12 minutes.
7

Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.
8

Make glaze by combining sugar and cornstarch, bleeding in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.
9

Spread top of cheesecake with lemon glaze. Chill several hours or overnight.