Everytime I come to my mom's house to visit, she makes me bake her something. I don't mind at all; afterall, it's what I go to school for. Any opportunity I get to whip up something in the kitchen, I jump at it. Only problem with my mom is that she likes what she likes..period! Her favorite thing in the world is Lemon. Lemon Lemon Lemon. So instead of the usual lemon curd tart I ALWAYSSS make, I decided for her birthday I would switch it up. I googled around for inspiration and I found a recipe for a golden glazed lemon cheesecake from taste of home website. I decided to try it out and add a few adjustments in the preparation.
I don't understand why people try to limit on lemon flavor. I am anti-artificial lemon flavor. The lemon is a beautiful fruit that should be embraced for its fantastic tartness. The whole point is the tang in the back of your tongue that makes your mouth water, and the tartness that gives you the pucker face. So when it comes to recipes, I use as much lemon zest as I want, as opposed to the measly 1tsp or tbsp of zest. Enough yapping, here is my modified version of the Golden Glazed Lemon Cheesecake.
Directions
- Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on). I've found this makes too much crust. I would cut out the extra half cup for a 9in pan...but that's my opinion
- For filling, in a large bowl, beat cream cheese until completely smooth. Scrape bowl. Add sugar in batches. Scrape bowl. Blend until smooth. Add eggs one at a time, scraping between each addion; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into crust. Return pan to baking sheet.
- Bake for 40-45 minutes or until center is almost set.I like to bake my cheesecake in a waterbath. (If you choose to do so, make sure you wrap your pan with foil.) This makes the baking time much longer, but the reward of a creamy cheesecake is worth it! Even without the waterbath, the cooking time is atleast 20min longer than this. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
- Spread glaze over cheesecake;
garnish with raspberries if desired. Refrigerate leftovers. Yield: 16 servings.
As you can see I had some additions and changes. My cheesecake comes out delish and creamy everytime :) Try it out!
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