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Glazed Lemon-Cream-Cheese Cake Recipe
|Graham cracker crumbs||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Soft cream cheese||24 Ounce|
|Grated lemon peel||3 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Blueberry glaze||3 Tablespoon|
|Strawberry glaze||3 Tablespoon|
|Pineapple glaze||3 Tablespoon|
|Dairy sour cream||1 Tablespoon|
Serving size: Complete recipe
Calories 5406 Calories from Fat 3108
% Daily Value*
Total Fat 352 g542.3%
Saturated Fat 197.1 g985.4%
Trans Fat 0 g
Cholesterol 1843.9 mg614.6%
Sodium 2931.2 mg122.1%
Total Carbohydrates 512 g170.7%
Dietary Fiber 6.5 g25.9%
Sugars 411.2 g
Protein 76 g152%
Vitamin A 250.5% Vitamin C 191.3%
Calcium 89.5% Iron 49%
*Based on a 2000 Calorie diet
With back of spoon, press crumb mixture to the bottom and sides of a greased 12-by-8-by-2-inch baking dish.
Preheat the oven to 350F.
Make Filling: In large bowl of electric mixer, at medium speed, beat cream cheese, grated lemon peel, sugar, and flour until they are smooth and well combined.
Beat in eggs, one at a time.
Then beat in the lemon juice.
Pour filling into crust-lined dish.
Bake 35 to 40 minutes, or until center of filling seems firm when dish is shaken.
Cool completely on wire rack.
Refrigerate 4 hours, or overnight—until it is very well chilled.
Meanwhile, make Glazes.
Lightly mark filling in half crosswise.
Then mark each half diagonally, forming 8 sections in all.
Spoon glaze evenly over each section.
Refriger- ate 1 hour before cutting into squares to serve.
Pass the sour cream.
Wonderful for a large buffet or dessert party.
Makes 12 to 16 servings.