Lemon Cheesecake
TheHoneycombHome.com
Servings
12
Servings
12
Ingredients
Filling
Sauce
Instructions
  1. In a small bowl, combine cookie crumbs and butter, mix well. Press onto the bottom and 2 inches up the sides of a greased 9-in. springform pan and set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low until just combined. Add lemon juice and vanilla, beat until just blended. Pour into crust. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool on wire rack of 10 mins. Run a knife around the edge of pan to loosen. Let cool for another hour.
Sauce
  1. In a saucepan, combine sugar and cornstarch. Stir in water until smooth, bring to a boil. Reduce heat, cook and stir over meduim heat for 2 minutes or until thickened. Remove from heat, stir in butter, lemon juice and peel. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.