Lemon Cheesecake

Lemon cheesecake is a delightful dessert that combines the smooth creaminess of cheesecake with the zesty brightness of lemon. It’s a perfect treat for gatherings, celebrations, or just a sweet ending to any meal. This recipe brings a refreshing twist to the classic cheesecake and is sure to impress anyone who tries it.

Why Make This Recipe

This lemon cheesecake is not just delicious; it’s also easy to make! With a simple crust made from graham crackers, a rich and creamy filling, and a tasty lemon glaze on top, this recipe combines classic flavors in a new way. You can make it ahead of time, which saves you precious moments on the big day. Plus, the combination of tangy lemon and sweet cream cheese creates a balance that is hard to resist!

How to Make Lemon Cheesecake

Ingredients

2 2⁄3 cups graham crackers, crushed into crumbs
1⁄3 cup organic sugar (for crust)
2⁄3 cup butter, melted (for crust)
24 oz cream cheese, softened
1 1⁄4 cup organic sugar (for filling)
3 cage-free eggs (for filling)
2 tablespoons grated lemon peel (for filling)
3 tablespoons freshly squeezed lemon juice (for filling)
1 teaspoon vanilla extract
1 cup organic sugar (for glaze)
2 cage-free eggs (for glaze)
1⁄4 cup freshly squeezed lemon juice (for glaze)
3 tablespoons grated lemon peel (for glaze)
6 tablespoons butter, melted (for glaze)

Directions

Preheat your oven to 350°F (175°C).
Prepare the Crust: Crush the graham crackers into fine crumbs. Mix with sugar and melted butter, then press the mixture into a 9-inch springform pan. Bake for 13-15 minutes. Set aside to cool.
Make the Filling: In a small bowl, whisk the eggs. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, lemon juice, lemon peel, and vanilla, mixing well. Pour this mixture over the cooled crust and bake for 45 minutes. Allow it to cool on a rack for 10-15 minutes.
Chill the cheesecake in the refrigerator for about 6 hours or overnight.
Prepare the Lemon Glaze: In a saucepan, whisk together the eggs, sugar, lemon peel, and lemon juice. Stir in the melted butter and heat until the mixture thickens, then cool and refrigerate.
Assemble: Pour the cooled glaze over the cheesecake.
Serve chilled and enjoy!

How to Serve Lemon Cheesecake

Serve your lemon cheesecake cold, straight from the refrigerator. It can be sliced into wedges and garnished with lemon slices or fresh berries for a pop of color. A dollop of whipped cream on top can also enhance its appeal!

How to Store Lemon Cheesecake

Store any leftovers in the refrigerator, covered to prevent drying out, for up to five days. If you want to keep it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, and it can last for up to 2 months in the freezer.

Tips to Make Lemon Cheesecake

Ensure the cream cheese is at room temperature so it blends smoothly.
For an extra lemony flavor, add more grated lemon peel to the filling and glaze.
Make sure to cool the cheesecake completely before adding the glaze to avoid melting.

Variation

You can replace the lemon with other citrus fruits like lime or orange for a different twist. You could also add a fruit topping, such as fresh berries or a fruit compote, for added flavor and color.

FAQs

Q: Can I make this cheesecake ahead of time?
A: Yes! It’s perfect to make a day in advance and chill overnight for the best flavor.

Q: How do I know when the cheesecake is done baking?
A: The cheesecake should be set in the center but still have a slight jiggle when you gently shake the pan.

Q: Can I use a different type of crust?
A: Yes, you can use crushed cookies like Oreos or vanilla wafers for a unique crust flavor.