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Lemon Cheesecake

Serves: 5
Total Calories: 1,455

Ingredients

Crust:
1 1/2 cups graham crackers, processed very fine
1 1/2 cups walnuts, processed very fine
9 tablespoons butter, melted
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Filling:
3 (8-ounce) packages cream cheese, very soft
1 1/3 cups sugar
3 eggs
1/4 cup lemon juice
2 teaspoons vanilla extract
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Topping:
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
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Glaze:
3/4 cup water
1/3 cup lemon juice
1 egg yolk
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter

Directions:

Crust:
Combine, press into bottom and up sides of a springform pan, and bake 5 minutes at 350°.

Filling:
Beat together, fill partly baked Crust, and bake 40 minutes at 350°.

Topping:
Stir Topping ingredients together. Spread Topping on cheesecake after it has baked 40 minutes. Continue to bake 15 minutes longer (will not look set). Cool 30 minutes.

Glaze:
Combine liquids of Glaze in saucepan. Stir in sugar, cornstarch, and salt. Boil over low heat and stir until thick. Remove from heat and add butter. Cool 20 minutes. Spread Glaze on the cheesecake, then cool and refrigerate until well chilled.

Nutritional Facts:

Serves: 5
Total Calories: 1,455
Calories from Fat: 1,008

This Lemon Cheesecake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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