Glazed Lemon-Cream-Cheese Cake
|Graham cracker crumbs||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Soft cream cheese||24 Ounce|
|Grated lemon peel||3 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Blueberry glaze||3 Tablespoon|
|Strawberry glaze||3 Tablespoon|
|Pineapple glaze||3 Tablespoon|
|Dairy sour cream||1 Tablespoon|
Make Crust: In medium bowl, with hands or back of metal spoon, mix graham-cracker crumbs with sugar and butter until well combined.
With back of spoon, press crumb mixture to the bottom and sides of a greased 12-by-8-by-2-inch baking dish.
Preheat the oven to 350F.
Make Filling: In large bowl of electric mixer, at medium speed, beat cream cheese, grated lemon peel, sugar, and flour until they are smooth and well combined.
Beat in eggs, one at a time.
Then beat in the lemon juice.
Pour filling into crust-lined dish.
Bake 35 to 40 minutes, or until center of filling seems firm when dish is shaken.
Cool completely on wire rack.
Refrigerate 4 hours, or overnight—until it is very well chilled.
Meanwhile, make Glazes.
Lightly mark filling in half crosswise.
Then mark each half diagonally, forming 8 sections in all.
Spoon glaze evenly over each section.
Refriger- ate 1 hour before cutting into squares to serve.
Pass the sour cream.
Wonderful for a large buffet or dessert party.
Makes 12 to 16 servings.