Golden-Glazed Lemon Cheesecake

By mirelsonp

Ingredients

• Filling:
• 2 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 2/3 cup butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 1/4 cups sugar
• 3 eggs, lightly beaten
• 3 Tbsp fresh lemon juice
• 1 Tbsp grated lemon peel
• 1 tsp vanilla extract
• Glaze:
• 2 eggs
• 1 cup sugar
• 6 Tbsp butter, melted
• 1/4 cup lemon juice
• 2 Tbsp grated lemon peel
• 1 - 2 drops yellow food color
• Fresh raspberries, optional

Details

Servings 16

Preparation

Step 1

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

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

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.

In a medium saucepan, beat eggs and sugar. Stir in butter, lemon juice and lemon peel. Cook and stir over very low heat for about 10 minutes or until mixture reaches 160 degrees and is thickened. Whisk in food color if desired. cool. Remove sides of springform pan. spread the lemon glaze over the cheesecake; garnish with fresh raspberries if desired. refrigerate leftovers.