Golden-Glazed Lemon Cheesecake Recipe
- 2-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 2/3 cup butter, melted
- 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
- 2 eggs
- 1 cup sugar
- 1/4 cup lemon juice
- 2 tablespoons grated lemon peel
- 6 tablespoons butter, melted
- 1 to 2 drops yellow food coloring
- Fresh raspberries
- 1. 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 on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on).
- 2. For filling, 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 crust. Return pan to baking sheet.
- 3. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- 4. For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
- 5. Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers. Yield: 16 servings.
1 serving (1 slice) equals 357 calories, 20 g fat (11 g saturated fat), 114 mg cholesterol, 262 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.