lauries lemon cheesecake
By seraphim61
Ingredients
- CRUST: 2 1/2 C graham cracker crumbs (30 crackers)
- 1/4 C sugar
- 10 T melted butter
- FILLING: 3 8 ounce cream cheese, softened
- 3 eggs
- 1 1/4 C sugar
- 3 T fresh lemon juice
- 1 teas vanilla
- 1 T grated lemon peel
- GLAZE: 1 lemon sliced paper thin
- 3 C water, DIVIDED
- 1 C sugar
- 2 T plus 2 teas cornstarch
- 1/3 C fresh lemon juice
Details
Preparation
Step 1
For crust, combine all ingredients and press into the bottom and 2 inches up the sides of a 9 in springform pan. Bake at 350 for 5 min. Cool. Beat cream cheese at med-high speed until smooth. Add eggs, one at a time, beating well after each addition. Gradually add sugar, then lemon juice and vanilla. Mix well. Fold in lemon peel; pour into crust. Bake at 350 for 40 min. Cool to room temp; refrigerate at least 4 hours. for glaze, remove any seeds from lemon slices. reserve 1 slice for garnish; coursley chop remaing slices. place in a saucepan with 2 C water. Bring to a boil; simmer 15 min. drain and discard liquid. in a saucepan, combine sugar,and cornstarch, and lemon pulp. bring to a boil, stirring constantly, boil 3 min. Chill until cool, stirring occasionally. pour over cheesecake
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