Lemon-glazed Cheesecake

Course : Cheesecakes
Serves: 12
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2 cups graham cracker crumbs
6 tablespoons butter -- melted
2 tablespoons sugar
24 ounces cream cheese
3/4 cup sugar
3 large eggs -- room temperature
1/4 cup lemon juice -- fresh
2 teaspoons lemon rind -- grated
2 teaspoons vanilla
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla

Preparation / Directions:

Lemon Glaze Curled lemon strip, large strawberry and mint leaves for garnish Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press crust evenly onto bottom and sides of buttered 9 inch springform pan. Bake crust 5 minutes. Allow to cool. Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs one at a time, beating well after each addition. Mix in lemon juice, rind and vanilla. Blen well. turn into pan and bake 35 minutes. Meanwhile, blend sour cream and remaining sugar and vanilla. Remove cake from oven after baking 35 minutes. Gently spread sour cream mixture over top. Return to oven and bake 12 more minutes. Cool cheesecake on wire rack 30 minutes. Spread with slightly cooled lemon glaze (before glaze sets). Chill several hours or overnight before removing sides of pan. [Note this recipe did not include recipe for Lemon Glaze]

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