Golden Lemon-Glazed Cheesecake

Crust:

2 1/2 cups graham cracker crumbs
1/4 cup sugar
10 TBSP. butter, melted

Filling:

3 8 oz. pkg. cream cheese, softened
3 eggs
1 1/4 cups sugar
3 TBSP. fresh lemon juice
1 tsp. vanilla
1 TBSP. grated lemon

Glaze:

1 lemon, sliced paper thin
3 cups water, divided
1 cup sugar
2 TBSP. plus 2 tsp. cornstarch
1/3 cup fresh lemon juice


To Make crust: Combine the graham cracker crumbs, sugar and melted butter and press it into the bottom and 2 inches up the sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Cool.

For the filling, in a mixing bowl, beat the cream cheese at medium high until smooth. Add the eggs, one at a time, beating well after each addition. Gradually add sugar, lemon juice and vanilla. Mix well. fold in the lemon peel. Pour this mixture into the crust and bake at 350 degrees for 40 to 50 minutes. Cool to room temperature; refrigerate until chilled.

For the glaze, reserve a lemon slice for garnish. Coarsely chop the lemon slices. Boil with 2 cups water for 15 minutes. Drain and discard the liquid. In a saucepan, combine the sugar, cornstarch, 1 cup water, lemon juice and lemon pulp. Bring to a boil, stirring constantly and boil 3 minutes. Cool, stirring occasionally. Pour over cheesecake and garnish center with lemon slice. Chill until ready to serve. Remove cheesecake from pan.