Categories: Desserts

Ingredients

• 2-1/2 cups graham cracker crumbs (about 40 squares)
• 1/4 cup sugar
• 2/3 cup butter, melted
• FILLING:
• 3 packages (8 oz. each) cream cheese, softened
• 1-1/4 cup sugar
• 3 eggs, lightly beaten
• 3 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla extract
• GLAZE:
• 1 small lemon, thinly sliced, divided
• 3 cups water, divided
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/3 cup lemon juice

Directions

1. In a bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350 for 10 minutes or until set. Place pan on wire rack (leave oven on).

2. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into the crust. Return pan to baking sheet.

3. Bake for 40-45 minutes or until center is almost set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

4. Set aside 1 lemon slice; coarsely chop the remaining lemon slices. In a saucepan, combine the chopped lemon and 2 cups water; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain and discard the liquid. In another saucepan, combine the sugar and cornstarch; stir in the remaining water until smooth. Add lemon juice and lemon pulp. Bring to a boil; cook and stir for 3 minutes or until thickened. Refrigerate until cooled, stirring occasionally.

5. (The second time I made it, instead of chopping the whole lemon, I used a vegetable peeler to remove all the zest, then scooped out the pulp and boiled just the zest and pulp. It was kind of a pain, but I liked the end result better.)

6. Remove sides of pan. Pour the lemon glaze over the cheesecake; garnish with the reserved lemon slice.

Email to a friend | Print this recipe | Back