-CRUST-
2 1/2 c Graham cracker crumbs — (30 10 tb Butter or margarlne —
Crackers) Melted
1/4 c Sugar
FLLLING
3 pk Cream cheese — softened 8oz 3 tb Fresh lemon juice
Each 1 ts Vanilla extract
3 Eggs 1 tb Grated lemon peel
1 1/4 c Sugar
-GLAZE-
1 Lemon — sliced paper-thin 2 tb Cornstarch — plus 2
3 c Water — divided Teaspoons
1 c Sugar 1/3 c Fresh lemon juice
For crust, combine all ingredients and press into the bottom and 2
in. up the sides of a 9-in. springform pan. Bake at 350 deg. for 5
minutes. Cool. In a mixing bowl, beat cream cheese at medium high
until smooth. Add eggs, one at a time, beating well after each
addition. Gradually add sugar, then lemon juice and vanilla. Mix
well. Fold in lemon peel; pour into crust. Bake at 350 deg. for 40
minutes. Cool to room temperature; refrigerate until thoroughly
chilled, at least 4 hours. For the glaze, remove any seeds from lemon
slices. Reserve 1 slice for garnish; coarsely chop remaining slices.
Place in a saucepan with 2 cups water. Bring to a boil; simmer,
uncavered, for 15 minutes. Drain and discard liquid. In a saucepan,
combine sugar and cornstarch; stir in remaining water, lemon juice
and lemon pulp. Bring to a boil, stirring constantly, and boil 3
minutes. Chill until cool, stirring occasionally. Pour over
cheesecake and garnish with reserved lemon slice. Chill until ready
to serve. Yield: 16 servings
Yields
1 servings