Cooking Instructions
- 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.
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