The best delicious Lemon Glazed Cheesecake Squares recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Glazed Cheesecake Squares recipe today!
Hello my friends, this Lemon Glazed Cheesecake Squares recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Glazed Cheesecake Squares is amazingly delicious, and addictive, everyone will be asking for more Lemon Glazed Cheesecake Squares.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Glazed Cheesecake Squares.
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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 %%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%%% %%%%% GLAZE %%%%%
%%%%% 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
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