Lemon Glazed Cheesecake

• Vegetarian

• Produce

  • 3 tbsp Lemon peel

• Refrigerated

  • 5 Egg, large

• Condiments

  • 7 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract

• Snacks

  • 2 1/2 cups Graham cracker crumbs

• Dairy

  • 3 packages (8 ounces each cream cheese
  • 2/3 cup Butter
  • 6 tbsp Butter, unsalted

Found on ladybehindthecurtain.com

Ingredients

• 2 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 2/3 cup butter, melted
• For the Filling:
• 3 packages (8 ounces each) cream cheese, softened
• 1 1/4 cups granulated sugar
• 3 large eggs, beaten
• 3 tablespoons fresh lemon juice
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 2 tablespoons grated lemon peel
• 6 tablespoons unsalted butter, melted

Directions

• Preheat oven to 350 degrees.
• Combine the cracker crumbs, sugar and butter.
• Press onto the bottom and 2 in. up the sides of a 9-in. springform pan.
• Place on a baking sheet.
• Bake 10 minutes or until set.
• Take out of the oven and set aside 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 peel 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, but do not remove ring; refrigerate overnight.
• Remove the ring when you are ready to 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.
• Transfer to small bowl; cool for 10 minutes.
• Cover and refrigerate until chilled or overnight.
• Spread glaze over cheesecake.
• Store the cheesecake in the refrigerator.