You are here

Glazed Lemon-Cream-Cheese Cake

andreaa's picture
Ingredients
  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)
  Flour 3 Tablespoon
  Eggs 4
  Lemon juice 1⁄2 Cup (8 tbs)
  Blueberry glaze 3 Tablespoon
  Strawberry glaze 3 Tablespoon
  Pineapple glaze 3 Tablespoon
  Dairy sour cream 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Dessert

Rate It

Your rating: None
3.890625
Average: 3.9 (16 votes)