Description
A creamy and tangy cheesecake that captures the bright flavors of fresh lemons with a crispy graham cracker crust.
Ingredients
Scale
- 2 2/3 cups graham crackers, crushed into crumbs
- 1/3 cup organic sugar
- 2/3 cup butter, melted
- 24 oz cream cheese, room temperature
- 1 1/4 cup organic sugar
- 3 large cage-free eggs
- 2 tbsp grated lemon peel
- 3 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup organic sugar (for glaze)
- 2 large cage-free eggs (for glaze)
- 1/4 cup freshly squeezed lemon juice (for glaze)
- 3 tbsp grated lemon peel (for glaze)
- 6 tbsp butter, melted (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Crush graham crackers into fine crumbs and mix with sugar and melted butter.
- Press the mixture into a 9-inch springform pan and bake for 13-15 minutes until golden. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs, lemon juice, lemon peel, and vanilla extract. Blend until mixed.
- Pour cream cheese mixture over cooled crust and bake for 45 minutes until set. Cool for 10-15 minutes and refrigerate for at least 6 hours.
- For the glaze, whisk eggs, sugar, lemon juice, and grated lemon peel in a saucepan. Cook with melted butter until thick. Cool before refrigerating.
- Once chilled, top the cheesecake with the glaze and serve.
Notes
Serve chilled and garnish with a lemon slice or berries. Store leftovers in the refrigerator for 3 to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, lemon, dessert, sweet, refreshing, creamy