I had several people ask me for the recipe for Cheesecake in a Glass so here it is.  Remember this is not anything sophisticated.  It is easy and homey and tastes like cheesecake without having any cream cheese.  Hope you enjoy it.  I am also including my own full cheese Lemon Cheesecake recipe just in case anyone is interested in it.

Cheesecake in a Glass – Neil Stuart
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4 egg yolks
¼ cup plus 2 tablespoons sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 ¼ cups sour cream
½ cup plain yogurt
2 ½ cups heavy cream

 In a mixing bowl, combine the egg yolks with ¼ cup of the sugar and the lemon juice and zest.  With a whisk, whip the mixture over a double boiler continuously, until it thickens and increases in volume like whipped cream.  Remove from heat and allow to cool to room temperature.

Mix the sour cream and yogurt together and fold into the cooled egg mixture.  Whip the cream and the remaining 2 tablespoons sugar to a soft peak and fold into the sour cream mixture.  Spoon into stemware and chill for 2 hours before serving.

 Serves 6

Lemon Company Cheesecake
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For Crust

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted

For Filling

19 ounces cream cheese
1 cup sugar
2 teaspoons grated lemon peel
1/4 teaspoon vanilla
3 eggs

1 cup Sour Cream, or Cherry Glaze

For Cherry Glaze

1 can pitted red tart cherries, syrup reserved
2 tablespoons cornstarch
1/2 cup sugar
4 drops red food coloring, optional

For the Crust:

 Preheat oven to 350.  Melt the butter.  Mix graham cracker crumbs, 2 tablespoons sugar and melted butter.  Press into the bottom of a 9-inch springform pan.  Bake for 10 minutes.  Cool completely.

 For the Filling:

Preheat oven to 300.  Beat cream cheese in a large mixer bowl.  Add 1 cup sugar gradually,  beating until fluffy.  Add lemon peel and vanilla.  Beat in eggs 1 at a time until just blended, do not over mix..  Pour mixture over cooled crumb crust.

Bake until center is firm, about 1 hour.  When center is firm,  turn off oven and keep door closed.  Allow cheesecake to cool completely in the closed oven.  This will prevent the cheesecake from sinking and cracking.  When completely cool, refrigerate at least 3 hours but no longer than 10 days.  Loosen edge of cheesecake with a knife before removing side of pan.  Top with sour cream or Cherry Glaze, or  both.

 For the Cherry Glaze:

 Add enough water to reserved cherry syrup to measure 1 cup.  Mix sugar and cornstarch in a saucepan.  Stir in  syrup mixture.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir for 1 minute.  Remove from heat and stir in cherries and food color.  Cool completely.

Serves 6