- 2 c Graham cracker crumbs 6 T Butter, melted 2 T Sugar, white 1/2 t Cinnamon, ground Cake Filling:
- 1 1/2 lb Cream cheese 3/4 c Sugar 3 Eggs 1/4 c Lemon juice 2 t Lemon rind, grated 2 t Vanilla Topping:
- 2 c Sour cream 3 T Sugar 1 t Vanilla Glaze:
- 1/2 c Sugar 1 1/2 t Cornstarch 1/4 t Salt 3/4 c Water 1/3 c Lemon juice 1 Egg yolk, Well beaten 1 T Butter
1.Preheat oven to 350 degrees F. Combine crust ingredients. Press crust on bottom and sides of buttered 10-inch spring form pan. Bake 5 minutes and cool.
2.Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each.
3.Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre baked crust and bake 35 minutes.
4.Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. Bake 10-12 minutes and remove from oven.
5.Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add about 1 T of butter. Cool and spread this glaze on the cake before the glaze thickens too much.