Day 5: Lemon Cheesecake

This recipe is also from Heart & Soul. It is one of my favorite cheesecake recipes. It has never failed me. The nice thing is that it is very gracious since it involves two toppings to hide any cracks in the cake. My recommendation is to pull the eggs, cheese and lemons out of the fridge about 30 minutes before you start the cake. They all to better at room temperature.

2 c cinnamon graham cracker crumbs
(1/2 c finely chopped walnuts)--I don't always use this ingredient
6 T butter, melted
1 c sugar, divided
24 oz cream cheese, softened
3 eggs
2 t lemon zest
1/4 c lemon juice
1 T vanilla
2 c dairy sour cream
Lemon glaze, see below

Preheat oven to 350. Butter a 9-inch springform pan. In a medium bowl, stir together cracker crumbs, walnuts, butter and 2 T of sugar. Press mixture evenly onto bottom and sides of prepared pan. Bake for 5 minutes. Cool.

In a large bowl, beat together cream cheese and 3/4 c of sugar with an electric mixer. Add eggs one at a time, beating well after each addition. Mix in lemon zest, juice and 1 t of vanilla until blended. Pour into cooled crust. Bake at 350 for 35 minutes.

While the cake is baking, in a small bowl, stir together sour cream, 2 T sugar, and 2 t vanilla. Remove cheesecake from oven and gently spread topping over cheesecake. Bake 12 minutes more. Cool on rack for 30 minutes.

Spread Lemon Glaze on cheesecake. Chill several hours before removing sides of pan.

Serves 12-16.

Lemon Glaze
1/2 c sugar
4 t cornstarch
1/4 t salt
1/4 c water
1 t lemon zest
1/3 c lemon juice
1 slightly beaten egg yolk
1 T butter

In a heavy 1-qt saucepan, combine first three ingredients. In a small bowl, combine the water, juice and egg yolk. Add to sugar mixture. Cook over low heat, stirring constantly, until mixture is thick and bubbly. Remove from heat and stir in butter and zest. Pour over cooled crust.