Friday, December 28, 2012

Sunshine Lemon Cheesecake

So, I'm still going through photos of things I've made over the past six months.

I made this wonderful cheesecake last June for a student's birthday. Camilla ALWAYS has a positive attitude. I seriously don't know how she does it, but I'm in awe. And, she influences all who are around her. Therefore, I thought this sunny yellow lemon cheesecake would be the perfect way to wish her a happy birthday.

My favorite part is the lemon curd-like glaze on top. Yum.

I'm not sure why the side of cheese cake looks more brown than it actually was in real life. I was using someone else's camera to take this photo. Maybe that's it.
A happy cake for a happy Camilla!



Sunshine Lemon Cheesecake

  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
Preheat ove to 325°. Combine crumbs, sugar and butter. Press onto bottom of 9-in. springform pan. Bake at 325° for 10 minutes.

  • 3 8-oz. packages cream cheese at room temperature
  • 1 cup sugar
  • 3 tablespoons flour
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla
  • 4 eggs (one separated)
Raise temperature of oven to 450°. Combine cream cheese, sugar, flour, juice, zest and vanilla, mixing at medium speed until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white and reserve yolk for glaze. Pour over crust. Bake 450° for 10 minutes. Reduce oven temperature to 250° and continue baking for 30 minutes. Loosen cake from rim of pan. Cool before removing rim of pan.

  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • ½ cup cold water
  • ¼ cup lemon juice
Combine sugar and cornstarch in saucepan. Stir in water and juice. Cook, stirring constantly, until clear and thickened. Beat reserved egg yolk in small bowl. Add small amount of hot mixture to yolk. Return to mixture in saucepan. Cook 3 minutes, stirring constantly. Cool Slightly. Spoon over cheesecake and then chill for several hours.

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