Jack Youngblood's Marvelous Lemon Cheesecake

A community recipe by ChefLamb

Not tested or verified by Nigella.com

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Introduction

This recipe assumes that you already have a favorite crust (graham crackers for me, but you more creative souls may use something else - even a pastry-like crust would work with this). I can't take total credit for this recipe, however - it came from my late husband, who was already famous for it when I met him.

Ingredients

Serves: 4-6

For the Cheesecake Filling

24 ounces cream cheese
¾ cup sugar
3 eggs
¼ cup lemon juice
1 tablespoon grated lemon peel

For the Topping

1 cup sour cream
1 tablespoon vanilla
1 tablespoon sugar

For the Lemon Glaze

½ cup sugar
2 tablespoons cornstarch
⅓ cup lemon juice
¾ cup water
1 tablespoon grated lemon peel

Method

Jack Youngblood's Marvelous Lemon Cheesecake is a community recipe submitted by ChefLamb and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Be sure to leave the cake in the springform pan until it is completely cooled/chilled. The glaze can be put on the cake while it is still warm, and all layers cool down together. Kelly-Jane baked the perfect version of this -- see her picture of a slice on the MSN forum

Prepare your favourite graham cracker or crushed cookie crust recipe for a 9â€� springform pan.

Combine all filling ingredients and beat until smooth. Pour over crust and bake at 350F for 35 minutes.

Remove from cheesecake from the oven; cover with topping and return to oven for 10 minutes.

Remove and top with glaze.

Refrigerate in the pan overnight before serving for best consistency.

To garnish, I use thin slices of lemon (remove the seeds) cut and twisted into pinwheels.