Tue 15 Apr 2008
Ingredients:
-1/4 cup butter, melted
-3 packages (8 oz. each) Cream Cheese, softened
-1 1/2 cups sugar, divided
-6 eggs, divided
-2 tablespoons grated lemon peel, divided
-1/2 cup fresh lemon juice
-2 tablespoons butter
1. Preheat oven to 350°F
2. Mix graham crumbs and melted butter until well blended; press firmly onto bottom of pan
3. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended
4. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended
5. Stir in 1 tablespoon of the lemon peel and pour over crust
6. Bake 45 to 50 minutes or until center is almost set
7. Run knife around rim of pan to loosen cake; cool before removing rim
8. Refrigerate at least 4 hours before serving
9. Meanwhile, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended
10. Add remaining 1 tablespoon lemon peel, the lemon juice and 2 tablespoons butter; mix well
11. Microwave on high 2 minutes; beat until butter is completely melted and mixture is well blended
12. Microwave an additional 2 minutes or until mixture just comes to boil and is slightly thickened; stir
13. Cool completely
14. Cover and refrigerate until ready to use
15. Drizzle sauce evenly over cheesecake slices before serving
