Lemon Cheesecake

Adapted from Creative Culinary
The original proportion will yield 16 slices so I made only one-third of the original proportion to try it out. I also replaced the graham crackers (got none at home and nowhere to buy any on Christmas day) with giant lady fingers, and used less sugar than the original recipe called for. In retrospective, I would use even less sugar but more butter for the crust (as it was commented as too dry).

For the Crust:

• 3/4 cups giant lady finger crumbs
• 1 tablespoon sugar
• 2 tablespoons melted butter

For the Filling:

• 8·ounce packages cream cheese, softened
• 1 egg
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1/2 + 1/4 teaspoon vanilla extract
• 1/3 teaspoon grated lemon rind

For the Sour Cream Topping

• 2/3 cup sour cream
• 1 tablespoon sugar

For the Glaze

• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/4 cup water (I tried using limoncello as suggested in the original recipe but the result was a bit of a let down)
• 1 tablespoons lemon juice

Prepare the crust:

1. Combine crumbs, sugar and butter. 
2. Press into bottom and 1/2" up sides of an 8 inch pan. 
3. Bake at 350 degrees for 5 minutes. 
4. Cool before adding filling.

Make the cheesecake filling:

1. Beat cream cheese until completely smooth.
2. Add eggs and beat until smooth.
3. Continue to beat, gradually adding sugar, then lemon juice and vanilla.
4. Stir in lemon rind.
5. Pour into cooled crust and bake at 350 degrees for 25 minutes, or until slightly wobbly in the middle.
6. Blend sour cream topping ingredients.
7. Remove cake from oven. Gently spread sour cream over top of cake. Return to oven and bake about 12 minutes.
8. Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.

Make glaze:

1. Combine sugar and cornstarch, blending in water and lemon juice until smooth. 
2. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. 
3. Chill until cool but not set and spread top of cheesecake.
4. Chill several hours or overnight.

I also used some blueberries (about 1/2 pint) to decorate the top of the cheesecake as the color of the glaze did not turn out very nice.