Tuesday, July 21, 2009

Jodi's Lemon or Lime Cheesecake

Several years ago a co-worker's wife gave me this recipe. I wish I had a scanner at home, because the recipe is written out very beautifully and artistically (which makes perfect sense since Jodi is a very talented block print artist). I've been meaning to make this for a while, but I just never seem to have a reason to make an entire cheesecake. Now that I've finally gotten around to making it I'm not quite sure why I waited so long. It's a delicious, albeit a bit laborious, result.

Note: If you are looking for a low-calorie cheesecake, this is NOT it.

J'adore: Jodi's Lemon/Lime Cheesecake


2 sleeves cinnamon graham crackers
3/4 stick melted butter

3 8oz. pkgs. cream cheese, softened
1 1/3 cups sugar
3 eggs, room temp.
1/4 cup fresh lemon or lime juice
1 Tbs. lemon or lime zest
2 tsp. vanilla

2 cups sour cream
3 Tbs. sugar
1 tsp. vanilla

3/4 cup water
1/3 cup lemon or lime juice
1/2 cup sugar
1 egg yolk
1 1/2 Tbs. corn starch
1/4 tsp. salt

1 Tbs. butter
2 tsp. lemon or lime zest

1. Preheat oven to 350°F.
2. For the crust: blend graham crackers and butter together. Press mixture into the bottom of a spring form pan. Bake for five minutes.
3. For the filling: gradually blend sugar into cream cheese. Beat the eggs in one at a time. Mix in lemon/lime juice, zest, and vanilla. Pour mixture onto crust. Bake for approx. 40 minutes until lightly puffed and slightly brown. Remove from oven and let cool 10-15 minutes.
4. For the topping: mix all ingredients together. Pour/spread topping over cooled cake. Bake for 15 minutes. Remove from oven and let cool 1 hour.
5. For the glaze: in a small saucepan slowly heat all glaze ingredients except butter and zest, stirring constantly until thick (approx. 20 mins.) Once thick, remove from heat and mix in butter and zest. Allow to cool.
6. When both cake and glaze are cool, spread glaze over cake. Refrigerate at least 2 hours.

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