For the Crust:
Preheat oven to 350°.
Combine the cracker crumbs, sugar and butter.
Press onto the bottom and 2 in. up the sides of a 9-in. springform pan.
Place on a baking sheet.
Bake 10 minutes or until set.
Take out of the oven and set aside for filling.
For the 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 peel 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, but do not remove ring; refrigerate overnight.
Remove the ring when you are ready to glaze.
For the Glaze:
In a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended.
Add butter; cook, whisking constantly, cook on medium until mixture is thickened, bubbly, and coats the back of a metal spoon.
Transfer to small bowl; cool for 10 minutes.
Cover and refrigerate until chilled or overnight.
NOTE: I recommend making the lemon glaze the day you make the cheesecake. You want that glaze really cold so it doesn’t run.
Spread glaze over cheesecake.
Store the cheesecake in the refrigerator.
Notes
How to Freeze Lemon Glazed Cheesecake:
Wrap well before freezing and thaw overnight in the refrigerator before serving.
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