Lemon Cheesecake

ingredients

For the crust:

2 cups crushed graham crackers (about 26 crackers)
6 Tbsp. unsalted butter, melted

For the filling:
3 8-oz. packages cream cheese, room temperature
1 1/3 cups white granulated sugar
3 eggs, at room temperature
1/4 cup fresh lemon juice
1 Tbsp. grated lemon peel
2 tsp. vanilla extract

For the topping:
2 cups sour cream
3 Tbsp. sugar
1 tsp. vanilla extract

For the glaze:
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1/2 cup white granulated sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1 Tbsp. butter
2 tsp. grated lemon peel

Thinly sliced lemon rounds, halved and twisted

method

For the crust: Preheat oven to 350° F.. Butter a 9-inch Springform pan. Blend crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Bake for 5 minutes. Cool thoroughly.

For the filling: Preheat oven to 350° F.. Using anelectric mixer, beat cream cheese until soft. Gradually blend in sugar. Beat in eggs one at a time. Mix in lemon juice, lemon peel and vanilla. Pour into crust. Bake until slightly puffed, about 40 minutes. Leave oven temperature at 350° F.

For the topping: Blend all ingredients in small bowl. Spread on top of cake. Bake 15 minutes; topping will not look set. Cool for 30 minutes.

For the glaze: Combine water, lemon juice and yolk in heavy small saucepan. Stir in sugar, cornstarch and salt. Bring to boil over low heat, stirring constantly, about 10 minutes. Add butter and lemon peel and stir until butter melts. Cool glaze for 20 minutes.

Spread glaze on cake. Cool completely. Refrigerate until well chilled. (Can be prepared 2 days ahead.) Garnish with lemon slices. Serve cold.

Source: Bon Appetit November 1988