Recipe - Luscious Lemon Cheesecake

CRUST
2 cup Crushed graham crackers
(cinnamon)
6 tablespoon Unsalted butter; melted

FILLING
24 ounce Cream cheese; room temp.
1 1/3 cup Sugar
3 Eggs; room temperature
One fourth cup Fresh lemon juice
1 tablespoon Grated lemon peel
2 teaspoon Vanilla extract

TOPPING
2 cup Sour cream
3 tablespoon Sugar
1 teaspoon Vanilla extract

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

GARNISH
Thinly cut or sliced up lemon peel,
halved and twisted

FOR CRUST: Preheat oven to 350 F. Butter 9inch springform pan. Blend
crumbs and melted butter in bowl. Press mixture into bottom and up sides of
prepared pan. Bake 5 minutes. Cool. FOR FILLING: Preheat oven to 350 F.
Using electric mixer, beat cream cheese until soft. Gradually blend in
sugar. Beat in eggs 1 at a time. Mix in lemon juice, lemon peel and
vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes.
Maintain oven temperature at 350 F. FOR TOPPING: Blend all ingredients in
small bowl. Spread on top of cake. Bake 15 minutes; topping will not look
set. Cool 30 minutes. FOR 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini