Lisa Hillman’s Lemon Cheesecake


1 package chocolate cookie wafers (thin package)
6 tablespoons melted butter
2 teaspoons sugar

3 8-ounce packages (1½ pounds)  cream cheese, softened
3⁄4   cup sugar
3 eggs
1⁄4 cup lemon juice
2 teaspoons grated lemon rind
2 teaspoons vanilla
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla

Lemon glaze
1⁄2 cup sugar
11⁄2 tablespoon cornstarch
1⁄4 teaspoon salt
3⁄4 cup water
1⁄3 cup lemon juice
1 egg yolk
1 tablespoon butter
1 teaspoon grated lemon rind
Lemon slices to decorate

Preheat oven to 350 degrees. Combine crust ingredients thoroughly and press onto bottom and sides of a buttered 9-by-3-inch springform pan. Bake 5 minutes. Let cool.

Beat cream cheese until soft. Add sugar, blending thoroughly. Add eggs one at a time, beating well to blend each. Mix in lemon juice, rind, and vanilla. Blend well. Turn into springform pan. Bake 35 minutes.

While cake is baking, blend sour cream, sugar, and vanilla. Remove cake from oven. Gently spread sour cream mixture over top. Return to oven and bake 12 minutes. Cool on rack 30 minutes.

To make lemon glaze, in heavy 1-quart saucepan, mix sugar, cornstarch, and salt. Combine water, lemon juice, and egg yolk and add to sugar mixture. Cook over low heat, stirring constantly until the mixture comes to a slow boil and is thickened. Add butter and lemon rind. Allow to cool slightly but spread on cheesecake before glaze sets. Chill cake several hours or overnight before removing sides of pan. Garnish with slices of lemon.

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