Lemony Cheesecake with Graham Cracker Crust

• 500 grams graham cracker crumbs
• 100 grams butter melted
• 20 grams sugar white
• 2 1/2 ml cinnamon ground
• 700 grams cream cheese
• 150 grams sugar
• 3 large eggs
• 60 ml lemon juice
• 10 ml lemon zest grated
• 10 ml vanilla extract
• 500 ml sour cream
• 30 grams sugar
• 5 ml vanilla extract
• 100 grams sugar
• 25 ml cornstarch
• 1 ml salt
• 170 ml water
• 75 ml lemon juice
• 1 each egg yolks well beaten.
• 15 grams butter

1. Preheat oven to 175 ?C .
2. Combine crust ingredients.
3. Press crust on bottom and sides of buttered 25 cm springform pan.
4. Bake 5 minutes, and cool.
5. Beat cheese until soft.
6. Add sugar and blend well.
7. Add eggs, one at a time, beating well after each.
8. Mix in the lemon rind and the vanilla, and add to the mixture.
9. Pour into the pre-baked crust, and bake 35 minutes.
10. Combine topping ingredients, spread on top of cheesecake, and return to oven immediately.
11. Bake 10 to 12 minutes and remove from oven.
12. Combine dry glaze ingredients; add liquid glaze ingredients.
13. Cook over low heat until thick.
14. Add 15 g of butter.
15. Cool, and spread this glaze on the cake before the glaze thickens too much.

butter, sugar, cinnamon ground, cream cheese, sugar, eggs, lemon juice, vanilla, sugar, vanilla, sugar, cornstarch, salt, water, lemon juice, egg yolks, butter

Taken from recipeland.com/recipe/v/lemony-cheesecake-graham-cracke-45575 (may not work)