Title: Lemon Glazed Cheesecake
Categories: Cheesecake
Yield: 6 Servings
| 2 1/2 | c | GRAHAM CRACKER CRUMBS |
| 1/4 | c | SUGAR |
| 10 | tb | BUTTER, melted |
| | | Combine all ingredients and press onto the bottom and 2 |
| | | Inches up sides of a 9-inch springform pan. Bake at |
| 350 | | Degrees for 5 minutes. Cool. |
| | | FILLING |
| 3 | | (8-oz.) pkgs CREAM CHEESE, softened |
| 3 | | EGGS |
| 1 1/4 | c | SUGAR |
| 3 | tb | LEMON JUICE |
| 1 | ts | VANILLA |
| 1 | tb | LEMON PEEL, grated |
| | | In a mixing bowl, beat cream cheese till smooth. Add your |
| | | Eggs, one at a time, and beat well after each addition. |
| | | Gradually add sugar, lemon juice, and vanilla. Mix well; |
| | | Fold in lemon peel and pour into crust. |
| | | Bake at 350-degrees for 40 minutes. |
| | | Cool and then chill for at least 4 hours. |
| | | GLAZE |
| 1 | | LEMON, cut into thin slices |
| 3 | c | WATER, divided |
| 1 | c | SUGAR |
| 2 | tb | CORNSTARCH |
| 2 | ts | CORNSTARCH |
| 1/3 | c | LEMON JUICE |
** CRUST