Lemon Glazed Cheesecake Recipes

GOLDEN-GLAZED LEMON CHEESECAKE

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.

LEMON GLAZED CHEESECAKE

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.

LEMON GLAZED CHEESECAKE

Steps:

• Preheat oven to 350°F. Combine one package of honey graham crackers which have been crushed with a rolling pin into crumbs with 6 tablespoons melted unsalted butter and 2 tablespoons sugar. Press evenly into bottom and sides of buttered 9x3-inch springform pan. Bake 5 minutes. Set aside and cool but keep oven on at same temperature. In another bowl beat 3 8-ounce packages of cream cheese until soft, add 3/4 cup sugar and three eggs one at a time, beating well after each addition. Mix in 1/4 cup fresh lemon juice, 2 teaspoons lemon zest, and 2 teaspoons vanilla extract. Blend well. Pour mixture into springform pan and bake for 35 minutes. While cake is baking, mix 2 cups sour cream, 3 tablespoons sugar, 1 teaspoon vanilla. After cake has baked for 35 minutes, remove from oven and gently spread the sour cream mixture evenly over the top. Return to the oven and bake for 12 minutes. Remove and cool on rack for at least 30 minutes. While cooling, make lemon glaze by combining 1/2 cup sugar, 1 1/2 tablespoons corn starch, and 1/4 teaspoon salt in a heavy saucepan. In another bowl combine 3/4 cup water, 1 egg yolk, 1/3 cup fresh lemon juice. Mix well and combine with the sugar mixture in the saucepan. Cook all ingredients over low heat, stirring constantly until mixture comes to a slow boil and is thickened. Add 1 tablespoon butter and 1 teaspoon lemon zest. Allow to cool slightly, but spread on cheesecake before glaze sets. Chill cheesecake several hours or overnight before serving.

GOLDEN-GLAZED LEMON CHEESECAKE

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.