Tuesday, November 22, 2011

Lemon Cheesecake with a Graham Cracker Crust

2 1/4 cups graham cracker crumbs (about 25 single crackers, crushed)
1/4 cup sugar
6 tablespoons melted butter
3 8·ounce packages cream cheese, softened
3 eggs
1-1/3 cups sugar
3 tablespoons lemon juice
1 teaspoons vanilla extract
1 teaspoon grated lemon rind
Sour Cream Topping:
1 pint sour cream
1 tsp vanilla
3 tablespoons sugar
1/2 cup sugar
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup water
2 tablespoons lemon juice

1.Combine cracker crumbs, sugar and butter. Press into bottom and up sides of an 11 to 12 inch springform pan. Bake at 350 degrees for 5 minutes. Cool before adding filling.
2.Beat cream cheese with electric mixer at high speed until completely smooth.
3.Add eggs, one at a time, beating until smooth after each addition.
4.Continue to beat, gradually adding 11/3 cups sugar, then lemon juice and 1 teaspoon vanilla.
5.Stir in lemon rind.
6.Pour into cooled crust and bake at 350 degrees for 35 minutes.
7.Blend sour cream topping ingredients.
8.Remove cake from oven. Gently spread sour cream over top of cake. Return to oven and bake about 12 minutes.
9.Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.
10.Make glaze by combining sugar and cornstarch, blending in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.
11.Spread top of cheesecake with lemon glaze. Chill several hours or over­night. Can also be frozen.