Cheesecake With Lemon Glazed

Ingredients :

For make Crust :

2 + 1/2 cups biscuits cracker crumbs

1/4 cup granulated sugar

2/3 cup melted butter

For make the Filling :

3 packages (8 ounces each) softened cream cheese

1 1/4 cups sugar

3 eggs

3 tblps mushy lemon juice

1 tblsp grated lemon peel

1 teaspoon vanilla extract

For make the Glaze:

2 eggs

1 cup sugar

1/4 cup fresh lemon juice

2 tblsp grated lemon peel

6 tbsp unsalted butter, melted

Instructions :

For the Crust:

1. Preheat oven to 350 degrees.

2. Combine the cracker crumbs, sugar and butter.

3. Press onto the bottom and 2 in up the sides of a 9-in. spring form pan.

4. Put everything on a baking sheet.

5. Bake for 10 minutes or so until set.

6. Take out of the oven and set aside to prepare the filling.

For the Filling:

1. In a large bowl, beat cream cheese with sugar until it softens.

2. Add eggs; beat with low speed until blended; add lemon juice and stir,

3. Add lemon peel and vanilla and keep stirring until everything is well combined.

4. Pour the mixture into crust; return pan to baking sheet.

5. Bake for 40-45 minutes or until center is almost set.

6. Let it cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, but do not remove ring; keep it in the refrigerator for one night.

7. Remove the ring when you are ready to glaze.

For the Glaze:

1. In a small heavy saucepan, beat the eggs, sugar, and lemon juice and keep mixing until blended.

2. Add butter; cook the mixture, and stir constantly, until mixture is thick and covers the back of a metal spoon.

3. Transfer the mixture to small bowl; cool for 10 minutes.

4. Cover and keep it in the refrigerator until cooled for one night.


I recommend preparing the lemon glaze the day you make the cheesecake if you like the glaze really cold and doesn’t run

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