Lemon Glazed Cheesecake

Submitted by Chef mariajane

"Light and Creamy, these lemon glazed cheesecake squares are simply delicious and simple to make. Enjoy with a tall pitcher of iced tea and sunshine!! This cheesecake cannot be frozen."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 12

ingredients

• CRUST

• 2 cups all-purpose flour
• 1⁄2 cup icing sugar
• 1 cup butter

• FILLING

• 3 (250 g) packages cream cheese, softened
• 3⁄4 cup sugar
• 3 eggs
• 1⁄3 cup lemon juice
• 2 teaspoons vanilla

• TOPPING

• 2 cups sour cream
• 3 tablespoons sugar

• GLAZE

• 1⁄2 cup sugar
• 2 tablespoons cornstarch
• 3⁄4 cup water
• 1⁄3 cup lemon juice
• 1 egg yolk, beaten
• 1 tablespoon butter

directions

1. CRUST: Combine all ingredients in food processor or with pasry blender until crumbly. Press firmly in 13x9-inch pan. Bake at 350F for 15-20 minutes, or until light golden.
2. FILLING: Beat cream cheese and sugar on high speed of electric mixer until smooth. Add eggs, lemon juice, and vanilla, beating until smooth. Spread over crust. Bake at 350F for 35 minutes or until set.
3. TOPPING: Combine sour cream and sugar. Spread over cheesecake. Return to oven for 5 minutes. Cool 1 hour.
4. GLAZE: Combine sugar and cornstarch in saucepan. Stir in water, lemon juice, and egg yolk. Cook on medium heat, stirring constantly until mixture comes to a boil and thickens. Stir in butter.
5. Cool slightly. Spread over cheesecake. Store in refrigerator.
6. Cut into squares.