Lemon Cheesecake with Glaze
Lemon cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the bright, refreshing flavor of lemon. This recipe is perfect for any occasion, whether it’s a holiday gathering, a birthday celebration, or even just a treat for yourself. With a smooth texture and a luscious glaze on top, this cheesecake is sure to impress anyone who takes a bite.
Why Make This Recipe
Making lemon cheesecake with glaze is a wonderful way to enjoy a classic dessert with a zesty twist. The combination of cream cheese and lemon creates a harmonious balance of tangy and sweet flavors. Plus, the glossy lemon glaze adds a beautiful finish that elevates the cheesecake, making it look and taste like a gourmet treat. It’s an excellent dessert to serve to family or friends and is sure to satisfy your sweet tooth!
How to Make Lemon Cheesecake with Glaze
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1/4 cup fresh lemon juice (for glaze)
- 1/4 cup granulated sugar (for glaze)
- 1 teaspoon cornstarch
- 1/4 cup cold water
- 1 tablespoon unsalted butter
Directions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until everything is combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until lightly golden. Let it cool completely.
- Lower the oven temperature to 300°F (150°C). In a large mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla extract, eggs, sour cream, and heavy cream, beating until everything is smooth. Mix in lemon juice and zest.
- Pour the cheesecake batter into the cooled crust and spread it evenly. Bake for 55–60 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Let the cheesecake cool to room temperature, then refrigerate it for at least 4 hours or overnight.
- For the glaze, combine lemon juice, sugar, and cornstarch in a small saucepan. Stir until dissolved. Add cold water and cook over medium heat until it thickens, stirring constantly. Remove from heat and stir in butter until smooth. Let it cool.
- Once the cheesecake is cooled and set, take it out of the springform pan and pour the lemon glaze over the top, spreading it evenly. Refrigerate for another 30 minutes to set the glaze.
- Slice and serve chilled.
How to Serve Lemon Cheesecake with Glaze
Serve this lemon cheesecake chilled and topped with the glossy lemon glaze. It pairs wonderfully with fresh berries or a dollop of whipped cream on the side. Enjoy it with coffee or tea for a delightful dessert experience!
How to Store Lemon Cheesecake with Glaze
Store leftover lemon cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days, but the glaze is best when enjoyed within the first 3 days for optimal flavor and texture.
Tips to Make Lemon Cheesecake with Glaze
- Make sure the cream cheese is well-softened before mixing to avoid lumps.
- Use fresh lemons for the best flavor. Zesting and juicing them will elevate the taste of your cheesecake.
- Allow the cheesecake to cool completely before adding the glaze to prevent it from melting.
- For a smoother cheesecake, beat the mixture until it’s completely silky and free of lumps.
Variation
For a strawberry lemon cheesecake, add a layer of fresh strawberries on top before pouring the glaze. You can also experiment with other citrus fruits, like lime or orange, to create variations on the classic lemon flavor.
FAQs
1. Can I use a store-bought crust for this recipe?
Yes, you can use a store-bought graham cracker crust to save time, but it’s easy to make one from scratch as described in the recipe.
2. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools.
3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Make sure to wrap it tightly. Thaw in the refrigerator before serving.