The Ultimate Cheesecake
I promise this cheesecake will please all lemon lovers, cheesecake lovers and just plain old dessert lovers! It was a touch finicky to make, but well worth it!!
For the crust:
2 cups crushed graham crackers (about 26 crackers)
6 Tbsp. unsalted butter, melted
For the filling:
3 8-oz. packages cream cheese, room temperature
1 1/3 cups white granulated sugar
3 eggs, at room temperature
1/4 cup fresh lemon juice
1 Tbsp. grated lemon peel
2 tsp. vanilla extract
For the topping:
2 cups sour cream
3 Tbsp. sugar
1 tsp. vanilla extract
For the glaze:
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup white granulated sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1 Tbsp. butter
2 tsp. grated lemon peel
Thinly sliced lemon rounds, halved and twisted
For the crust: Preheat oven to 350° F. Butter a 9-inch spring form pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake for 5 minutes. Cool thoroughly.
For the filling: Preheat oven to 350° F. Using, an electric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs one at a time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Leave oven temperature at 350° F.
For the topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool for 30 minutes.
For the glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.
Spread glaze on cake. Cool completely. Refrigerate until well chilled, (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.