A velvety cheesecake with an irresistibly vibrant lemon glaze and buttery crust – smartly pairs the sweetness of cheesecake with the zing of lemon baked in a cookie crust – perfect for any occasions. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Lemon Cheesecake Lemon Cheesecake Recipe | RecipeSavants.com PT2H Serves 12 Ingredients: 5 Ounces Animal Crackers 3 Tablespoons Sugar 4 Tablespoons Unsalted Butter 2.75 Cups Sugar 1 Tablespoon Lemon Zest 0.5 Cup Fresh Lemon Juice 24 Ounces Cream Cheese 4 Large Eggs 2 Teaspoons Vanilla Extract 0.25 Teaspoon Salt 0.5 Cup Heavy Cream 2 Eggs 1 Cup Sugar 0.25 Cup Lemon Juice 2 Tablespoons Grated Lemon Peel 6 Tablespoons Butter For the crust: Pulse together cracker and 3 tablespoons sugar in a food processor until crumbly. Add in 4 tablespoons of butter and process until the mixture comes together. To a 9-inch springform pan, transfer the mixture and press with your hands into the bottom. Bake in a preheated oven for about 10 to 12 minutes or until golden. Let the crust cool after baking and then wrap the pan with 2 pieces of foil 18-inch each. Place in a roasting pan and set aside. For the filling: Process 1 tablespoon lemon zest and ¼ cup of sugar in a food processor until sugar is fragrant and turns bright yellow. Pulse in remaining 1 cup of sugar until just combined. Now, with a hand beater, beat together cream cheese and prepared lemon sugar until smooth and creamy, about 3 minutes. Then beat in 4 large eggs, two at a time over low speed. Whisk in vanilla, ¼ cup lemon juice and salt until just combined. Add cream and beat for 5 seconds until mixture is combined. Scrape the bowl, stir to incorporate everything and pour the mixture into the springform pan. Fill the roasting pan with enough water so it covers half the sides of the springform pan. Place the pan in oven and bake for about 55 to 60 minutes or until the top is no longer shiny and cake is slightly giggly. Turn the heat off and let the cake cool in oven for one hour with the oven door opened with a wooden spoon. Then refrigerate to chill before glazing. After that, remove cake on a wire rack carefully by running a knife all around the edges. Leave to cool another 2 hours. For the glaze: Heat a small saucepan over medium-low heat. Add 2 eggs, 1/4 cup of lemon juice, 1 cup sugar and 2 tablespoons lemon peel and heat until blended. Add 6 tablespoons of butter and let simmer with constant stirring until mixture thickens. Add food coloring to bring about a vibrant colored glaze. Turn the heat off, pour into a bowl and let cool at room temperature for about 10 minutes. Then, refrigerate for 20 minutes until cool completely. Spread the lemon glaze over cooled cake and place in refrigerator for 24 hours before serving.

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