Luscious Lemon Cheesecake Recipe
Servings: 10
Ingredients
- 2 c. Crushed graham crackers (cinnamon)
- 6 Tbsp. Unsalted butter, melted
- 24 ounce Cream cheese, room temp.
- 1 1/3 c. Sugar
- 3 x Large eggs, room temperature
- 1/4 c. Fresh lemon juice
- 1 Tbsp. Grated lemon peel
- 2 tsp Vanilla extract
- 2 c. Lowfat sour cream
- 3 Tbsp. Sugar
- 1 tsp Vanilla extract
- 3/4 c. Water
- 1/3 c. Fresh lemon juice
- 1 x Egg yolk
- 1/2 c. Sugar
- 1 1/2 Tbsp. Cornstarch
- 1/4 tsp Salt
- 1 Tbsp. Butter
- 2 tsp Grated lemon peel Thinly sliced lemon peel, halved and twisted
Directions
- FOR CRUST: Preheat oven to 350 F. Butter 9-inch springform pan. Blend crumbs and melted butter in bowl. Press mix into bottom and up sides of prepared pan. Bake 5 min. Cold. FOR FILLING: Preheat oven to 350 F. Using electric mixer, beat cream cheese till soft. Gradually blend in sugar. Beat in Large eggs 1 at a time. Fold in lemon juice, lemon peel and vanilla. Pour into crust. Bake till slightly puffed, about 40 min.
- Maintain oven temperature at 350 F. FOR TOPPING: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 min; topping won't look set. Cold 30 min. 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 min. Add in butter and lemon peel and stir till butter melts. Cold glaze for 20 min. Spread glaze on cake. Cold completely. Chill till well chilled. (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 10 servings | |
| Calories 783 | |
| Calories from Fat 411 | 52% |
| Total Fat 46.64g | 58% |
| Saturated Fat 24.72g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 656mg | 27% |
| Potassium 287mg | 8% |
| Total Carbs 83.35g | 22% |
| Dietary Fiber 1.8g | 6% |
| Sugars 55.75g | 37% |
| Protein 10.31g | 16% |
