Lemon Cheesecake

Per Lorraine's request, here is Mom's recipe for lemon cheesecake. A neighbor shared it with her years ago in Twin Falls, Idaho, but Mom thinks that the recipe originally came from an issue of Bon Appetite magazine. It may look like a long list of ingredients, but it's well worth it! The graham cracker crust is filled with smooth lemon cheesecake and topped with sweetened sour cream. As a grand finishing touch, everything is covered with a layer of tangy lemon glaze. In the past, I've replaced the graham cracker crumbs in the crust with an equal amount of Nilla Wafer or animal cracker crumbs. They have a lighter and more delicate taste that bring out the creamy and tangy lemon flavors of the filling and toppings. Enjoy!

INGREDIENTS:

Crust -
2 c. graham cracker crumbs
6 T. melted butter
2 T. granulated sugar

Filling -
3 (8 oz.) packages of cream cheese, softened
3/4 c. granulated sugar
3 eggs
1/4 c. fresh lemon juice
2 tsp. fresh lemon zest
2 tsp. vanilla extract

Topping -
2 c. sour cream
3 T. granulated sugar
1 tsp. vanilla extract

Glaze -
1/2 c. sugar
1 1/2 T. cornstarch
1/4 tsp. salt
1/4 c. cold water
1/2 c. boiling water
1 egg yolk
1/3 c. fresh lemon juice
1 T. cold butter
1 T. fresh lemon zest

DIRECTIONS:

Preheat the oven to 350 degrees F. Combine the ingredients for the crust. Press the crust into the bottom and halfway up the sides of a 9 inch spring form pan. Bake for 5 minutes.

As the crust bakes, beat the cream cheese and sugar with an electric mixer in a large bowl until they are well mixed and fluffy. Beat in the eggs one at a time on a low speed, making sure to scrape the sides and bottom of the bowl between each addition. Mix in the lemon juice, zest, and vanilla. Pour the filling over the hot crust and bake for another 30 minutes.

Blend the ingredients for the sour cream topping. Pour over the hot cheesecake and bake for an additional 10 minutes. Cool the cheesecake on a rack for 30 minutes before adding the glaze.

To make the glaze, mix the sugar, cornstarch, and salt in a microwave safe container. (I like to use a 2 or 4 cup Pyrex measuring cup.) Whisk in the 1/4 cup cold water and stir into a smooth paste. Add the 1/2 cup boiling water and stir well. Microwave the glaze on high for 60-90 seconds until it is clear and bubbly. In a small bowl, whisk the egg yolk. Add about 2 Tablespoons of the hot glaze to the egg and mix until smooth. This tempering will keep the glaze smooth and free of scrambled eggs. Pour the egg mixture back into the glaze and whisk it all together with the lemon juice. Microwave for another 30-60 seconds. Be careful at this stage, because overcooking the glaze will make it thick and clumpy. Stir in the butter and lemon zest and microwave the glaze one last time for about 30 seconds. Pour the warm glaze over the top of the cooled cheesecake. Cover with plastic wrap and refrigerate at least 6 hours, but preferably overnight, before serving.