Luscious Lemon Cheesecake Recipe
This Luscious Lemon Cheesecake is the perfect balance of creamy and tangy, making it a refreshing treat for dessert lovers. The rich cream cheese filling is infused with freshly squeezed lemon juice and zest, giving it a vibrant citrus flavor. A buttery graham cracker crust adds a delightful crunch, while the smooth lemon glaze on top takes it to the next level. Ideal for special occasions or everyday indulgence, this cheesecake is sure to impress. With simple ingredients and easy steps, you’ll have a show-stopping dessert in no time!
Ingredients
Graham Cracker Crust:
2 ⅔ cups graham crackers, crushed into crumbs
⅓ cup organic sugar
⅔ cup butter, melted
Lemon Cheesecake Filling:
24 oz cream cheese, room temperature
1 ¼ cup organic sugar
3 large cage-free eggs
2 tbsp grated lemon zest
3 tbsp freshly squeezed lemon juice
1 tsp vanilla extract
Lemon Glaze:
1 cup organic sugar
2 large cage-free eggs
¼ cup freshly squeezed lemon juice
3 tbsp grated lemon zest
6 tbsp butter, melted
Instructions:
Graham Cracker Crust:
1. Preheat Oven: Set your oven to 350°F (175°C).
2. Crush Graham Crackers: Crush 2 ⅔ cups graham crackers into fine crumbs using a plastic bag and rolling pin.
3. Mix Ingredients: Combine the graham cracker crumbs with ⅓ cup sugar, then add the melted butter, mixing until fully incorporated.
4. Form the Crust: Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
5. Bake the Crust: Bake for 13-15 minutes until the crust turns golden. Set aside to cool.
Lemon Cheesecake Filling:
1. Whisk Eggs: Lightly whisk the eggs and set them aside.
2. Beat Cream Cheese: In a large bowl, beat the cream cheese and sugar on medium speed until smooth.
3. Add Eggs: Slowly add the whisked eggs to the cream cheese mixture, mixing just until combined.
4. Flavor with Lemon: Stir in the lemon juice, grated lemon zest, and vanilla extract until everything is well blended.
5. Bake Cheesecake: Pour the lemon cheesecake filling over the cooled crust. Bake for about 45 minutes until the center is set.
6. Cool & Refrigerate: Let the cheesecake cool for 10-15 minutes before refrigerating it for at least 6 hours or overnight for best results.
Lemon Glaze:
1. Cook Glaze: In a saucepan, whisk together sugar, eggs, lemon juice, and lemon zest. Add melted butter and cook over medium-low heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
2. Cool Glaze: Once thickened, transfer the glaze to a bowl and refrigerate until chilled.
Assemble & Serve:
Once the cheesecake has chilled, top it with the cold lemon glaze.
Slice and serve this refreshing Lemon Cheesecake and enjoy the zesty, tangy flavors!
Storage: Refrigerate any leftovers to keep your cheesecake fresh.
Yield: 8-10 servings
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Course: Dessert, Cheesecake
Cuisine: American
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