Recipe - Lemon-Glazed Cheesecake

2 cup Graham cracker crumbs
6 tablespoon Butter; melted
2 tablespoon Sugar
3 pack (8oz) cream cheese
Three fourths cup Sugar
3 Eggs; room temperature
One fourth cup Fresh lemon juice
2 teaspoon Grated lemon rind
2 teaspoon Vanilla
2 cup Sour cream
3 tablespoon Sugar
1 teaspoon Vanilla
Curled lemon strip; large
strawberry and mint leaves
for garnish

LEMON GLAZE
One half cup Sugar
1 One half tablespoon Cornstarch
One fourth teaspoon Salt
Three fourths cup Water
1/3 cup Fresh lemon juice
1 Egg yolk
1 tablespoon Butter
1 teaspoon Grated lemon rind

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:29:33 CDT
Preheat oven to 350F. Combine first 3 ingredients thoroughly. Press crust
evenly onto bottom and sides of buttered 9 inch springform pan. Bake crust
5 minutes. Allow to cool.

Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs
one at a time, beating well after each addition. Mix in lemon juice, rind
and vanilla. Blen well. turn into pan and bake 35 minutes.

Meanwhile, blend sour cream and remaining sugar and vanilla. Remove cake
from oven after baking 35 minutes. Gently spread sour cream mixture over
top. Return to oven and bake 12 more minutes. Cool cheesecake on wire rack
30 minutes.

Spread with slightly cooled lemon glaze (before glaze sets). Chill several
hours or overnight before removing sides of pan.

Lemon Glaze: In heavy 1quart squcepan mix sugar, cornstarch and salt.
Combine water, lemon juice and egg yolk and add to sugar mixture. Cook
over low heat, stirring constantly, until mixture comes to a slow boil and
thickens. Add butter and lemon rind. Allow to cool slightly, but spread
on cheesecake before glaze sets.

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