Glazed Lemon Cheesecake RecipeOrigin: America Period: Traditional |
Ingredients:
For the Crust: 
Glazed Lemon Cheesecake Preparation:Method:Combine all the crust ingredints in a bowl and stir to mix thoroughly. Press the mixture into the base and 5cm up the sides of a well-buttered 25cm diameter springform cake tin. Transfer to an oven pre-heated to 170°C and bake for 5 minutes before removing from the oven and setting aside to cool. In the meantime, beat the cream cheese for the filling in a bowl until smooth. Add the sugar and beat thoroughly to blend before adding the eggs, one at a time, beating thoroughly to mix after each addition. Now mix in the lemon juice, lemon zest and vanilla extract. Beat well then turn the filling into the prepared crust. Transfer to the oven and bake for about 35 minutes. Combine the topping ingredients then pour over the top of the cheesecake. Immediately return to the oven and bake for a further 12 minutes. Remove from the oven then prepare the glaze. Combine all the dry glaze ingredients in a bowl. In a separate bowl, combine all the wet glaze ingredients. Whisk the liquid ingredients into the dry ingredients until smooth then pour into a small saucepan. Cook over low heat until the mixture is thick then add about 1 tbsp butter. Cook until the butter has melted and blended in then take off the heat and set aside to cool. When the glaze has cooled, but is not too thick so that it cannot be spread, pour the glzed over the cake then spread out evenly over the top of the cheesecake. Allow to cool completely then chill in the refrigerator for at least 3 hours before removing the sides of the pan and serving. |
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