Ingredients
2-1/2 cups graham cracker crumbs1/4 cup sugar2/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1-1/4 cups sugar3 large eggs, lightly beaten3 tablespoons lemon juice1 tablespoon grated lemon zest1 teaspoon vanilla extractGLAZE:2 large eggs1 cup sugar1/4 cup lemon juice2 tablespoons grated lemon zest6 tablespoons butter, melted1 to 2 drops yellow food coloringFresh raspberries
Preparation
Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on).
For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon zest and vanilla just until blended. Pour into crust. Return pan to baking sheet.
Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers.
