Cheesecake of the Month

For February I made the golden-glazed lemon cheesecake recipe from my Taste of Home magazine. If you like lemon then you will love this cheesecake. 

Golden-Glazed Lemon Cheesecake 

Ingredients

2-1/2 cups graham cracker crumbs

1/4 cup sugar

2/3 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese, softened

1-1/4 cups sugar

3 eggs, lightly beaten

3 tablespoons lemon juice

1 tablespoon grated lemon peel

1 teaspoon vanilla extract

GLAZE:

2 eggs

1 cup sugar

1/4 cup lemon juice

2 tablespoons grated lemon peel

6 tablespoons butter, melted

1 to 2 drops yellow food coloring

 

Directions

Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on).

• 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; cool 1 hour longer. Refrigerate overnight.
• For 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. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
• Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers. Yield: 16 servings.