GOLDEN-GLAZED LEMON CHEESECAKE
One slice is never enough of this dreamy cheesecake. The rich filling and golden glaze tempt your taste buds with a delicate hint of lemon.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- 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)., 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 zest and vanilla just until blended. Pour into crust. Return pan to baking sheet., 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., 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., Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers.
Nutrition Facts : Calories 357 calories, Fat 20g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 262mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
GOLDEN-GLAZED LEMON CHEESECAKE
"One slice is never enough of this dreamy cheesecake. The rich filling and golden glaze tempt your taste buds with a delicate hint of lemon." From taste of home. Plan ahead, this needs to be refrigerated overnight.
Provided by Courtly
Categories Cheesecake
Time 12h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine cracker crumbs and sugar; stir in butter. Press onto bottom and 2 inches up the sides of a greased 9 inch springform pan. Place the pan on a baking sheet. Bake at 350 for 10 minutes or until set.
- In a large mixing 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 the crust. Return pan to baking sheet.
- Bake for 40-45 minutes or until center is almost set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- In a medium saucepan, beat eggs and sugar. Stir in butter, lemon juice and lemon peel. Cook and stir over very low heat for about 10 minutes or until mixture reaches 160 and is thickened. Whisk in food color if desired. Cool. Remove sides of springform pan. Spread the lemon glaze over the cheesecake; garnish with fresh raspberries if desired. Refrigerate leftovers.
Nutrition Facts : Calories 456.8, Fat 29.7, SaturatedFat 17.6, Cholesterol 144.7, Sodium 312.5, Carbohydrate 43.4, Fiber 0.5, Sugar 35.8, Protein 6.2
LEMON GLAZED CHEESECAKE
Light and Creamy, these lemon glazed cheesecake squares are simply delicious and simple to make. Enjoy with a tall pitcher of iced tea and sunshine!! This cheesecake cannot be frozen.
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- CRUST: Combine all ingredients in food processor or with pasry blender until crumbly. Press firmly in 13x9-inch pan. Bake at 350F for 15-20 minutes, or until light golden.
- FILLING: Beat cream cheese and sugar on high speed of electric mixer until smooth. Add eggs, lemon juice, and vanilla, beating until smooth. Spread over crust. Bake at 350F for 35 minutes or until set.
- TOPPING: Combine sour cream and sugar. Spread over cheesecake. Return to oven for 5 minutes. Cool 1 hour.
- GLAZE: Combine sugar and cornstarch in saucepan. Stir in water, lemon juice, and egg yolk. Cook on medium heat, stirring constantly until mixture comes to a boil and thickens. Stir in butter.
- Cool slightly. Spread over cheesecake. Store in refrigerator.
- Cut into squares.
Nutrition Facts : Calories 665.3, Fat 47.9, SaturatedFat 29.6, Cholesterol 197.4, Sodium 340.3, Carbohydrate 50.8, Fiber 0.6, Sugar 29.6, Protein 10.1
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