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Home -> Baked Goods -> Cakes and Tortes

Lemon-Lemon Cheesecake Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
Crust:
2 cups graham cracker crumbs
6 tbsp. melted butter

Filling:
24 ounces cream cheese, room temperature
1 1/3 cup sugar
3 large eggs
1/4 cup fresh lemon juice
1 tbsp. finely grated lemon peel
2 tsp. vanilla extract

Topping:
2 cups sour cream
1/4 cup sugar
1 tsp. vanilla extract

Glaze:
3/4 cup water
1/3 cup fresh lemon juice
1 large egg yolk
1/3 cup sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1 tbsp. butter
2 tsp. finely grated lemon peel

Directions
For Crust:
Preheat oven to 350 degrees. Stir together graham crumbs and butter in a medium bowl until moistened. Press into the bottom and 1 inch up sides of a 9 inch springform pan. Bake 5 minutes. Refrigerate while preparing filling.

For Filling:
Beat cream cheese with sugar in a large bowl until fluffy. Add eggs 1 at a time. Add lemon juice, peel and vanilla. Wrap outside of springform tightly with foil. Place springform in a roasting pan. Pour filling over crust. Add hot water to roasting pan to come halfway up sides of springform. Bake 50 to 60 minutes until set. Remove springform from water bath and discard foil. Refrigerate 60 minutes.

For Topping:
Preheat oven to 400 degrees. Stir together sour cream, sugar and vanilla in a small bowl. Spread evenly over top of cheesecake. Bake 10 minutes. Refrigerate 1 hour.

For Glaze:
Combine water, lemon juice and yolk in a small saucepan. Stir in sugar, cornstarch and salt. Cook, stirring, over low heat until mixture boils. Add butter and lemon peel and stir until butter is melted. Cool 20 minutes. Spread glaze evenly over top of cheesecake. Refrigerate overnight.

To Serve:
Carefully release sides of springform pan. Slice cheesecake with a hot knife. Garnish with whipped cream if desired.

Serves 10 to 12.



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