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Golden Lemon Glazed Cheesecake

At our church, we give seven performances of a Living Christmas Tree every holiday season—then hold an open house after each one, I've served this lemony cheesecake at those gatherings for years, and it's always gotten raves.

16 ServingsPrep: 20 min. + cooling Bake: 40 min. + chilling

Ingredients

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

Directions

In a large bowl, combine the cracker crumbs, sugar and 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.
Cool on a wire rack
In a large 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

2 of 2

Golden Lemon Glazed Cheesecake (continued)

Directions (continued)

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.
Set aside 1 lemon slice; coarsely chop the remaining lemon slices. In
small saucepan, combine the chopped lemon and 2 cups water; bring to
a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain and
discard 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.
Pour the lemon glaze over the cheesecake; garnish with reserved lemon
slice. Refrigerate leftovers. Yield: 16 servings.

Nutrition Facts: 1 serving (1 piece) equals 316 calories, 15 g fat (8 g saturated fat), 76 mg cholesterol, 211 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.