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%%%%% CRUST %%%%% %%%%% TOPPING %%%%%
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2 c All purpose flour 2 c Sour cream
1/2 c Sifted icing sugar 3 T Granulated sugar
1 c Butter %%%%%%%%%%%%%%%%%%%
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%%%%% FILLING %%%%% %%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%%% 1/2 c Granulated sugar
750 g Cream cheese, softened 2 T Cornstarch
3/4 c Granulated sugar 3/4 c Water
3 ea Eggs 1/3 c Lemon juice
1/3 c Lemon juice 1 ea Egg yolk, beaten
2 t Vanilla 1 T Butter
CRUST: Combine all ingredients in food processor or with pastry
blender, until crumbly. Press firmly in 13×9 inch pan. Bake at 350F
for 15-20 minutes, or until light golden. 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. TOPPING: Combine sour
cream and sugar for topping. Spread over cheesecake. Return to oven
for 5 minutes. Cool 1 hour. GLAZE: Combine sugar and cornstarch in
saucepan. Stir in water, lemon juice and egg yolk. Cook on medium
heat, stirring constatnly until mixture comes to a boil and thickens.
Stir in butter. Cool slightly. Spread over cheesecake. Store in
refrigerator. Cut into squares. HELPFUL HINT: Prepare a day ahead
for convenience and optimum texture and flavor. Origin: Baking
Festival, 1994 Recipes, by Robin Hood and Baker’s. Shared by: Sharon
Stevens, Nov/94.
Yields
3 servings