Lemony Cheesecake with Graham Cracker Crust
Lemony Cheesecake recipe
Yield
16 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
graham cracker crumbs
|
|
| 100 | grams |
butter
melted |
|
| 20 | grams |
sugar
white |
|
| 2 ½ | ml |
cinnamon
ground |
*
|
| 700 | grams |
cream cheese
|
|
| 150 | grams |
sugar
|
|
| 3 | large |
eggs
|
|
| 60 | ml |
lemon juice
|
*
|
| 10 | ml |
lemon zest
grated |
*
|
| 10 | ml |
vanilla extract
|
*
|
| 500 | ml |
sour cream
|
*
|
| 30 | grams |
sugar
|
|
| 5 | ml |
vanilla extract
|
*
|
| 100 | grams |
sugar
|
|
| 25 | ml |
cornstarch
|
*
|
| 1 | ml |
salt
|
*
|
| 170 | ml |
water
|
*
|
| 75 | ml |
lemon juice
|
*
|
| 1 | each |
egg yolks
well beaten. |
*
|
| 15 | grams |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
graham cracker crumbs
|
|
| 1E+2 | grams |
butter
melted |
|
| 2E+1 | grams |
sugar
white |
|
| 2.5 | ml |
cinnamon
ground |
*
|
| 7E+2 | grams |
cream cheese
|
|
| 1.5E+2 | grams |
sugar
|
|
| 3 | large |
eggs
|
|
| 6E+1 | ml |
lemon juice
|
*
|
| 1E+1 | ml |
lemon zest
grated |
*
|
| 1E+1 | ml |
vanilla extract
|
*
|
| 5E+2 | ml |
sour cream
|
*
|
| 3E+1 | grams |
sugar
|
|
| 5 | ml |
vanilla extract
|
*
|
| 1E+2 | grams |
sugar
|
|
| 25 | ml |
cornstarch
|
*
|
| 1 | ml |
salt
|
*
|
| 1.7E+2 | ml |
water
|
*
|
| 75 | ml |
lemon juice
|
*
|
| 1 | each |
egg yolks
well beaten. |
*
|
| 15 | grams |
butter
|
|
Directions
Preheat oven to 175 ?C . Combine crust ingredients. Press crust on bottom and sides of buttered 25 cm springform pan. Bake 5 minutes, and cool.
Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each. Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre-baked crust, and bake 35 minutes.
Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. Bake 10 to 12 minutes and remove from oven.
Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add 15 g of butter. Cool, and spread this glaze on the cake before the glaze thickens too much.
