Lemon Glazed Cheesecake

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One slice is never enough of this Lemon Glazed Cheesecake. The rich filling and golden glaze will tempt your taste buds! The perfect creamy cheesecake for a summer dinner. With a buttery crust, the traditional cheesecake (with a pop of lemon) filling we all love and a pucker up lemon glaze that will leave your guests wanting another slice.

The rich filling and golden glaze of thei Lemon Glazed Cheesecake will tempt your taste buds! — TWO OF YOUR FAVORITE DESSERTS IN ONE! CHEESECAKE AND LEMON PIE! Do you have a sweet tooth that just can’t be tamed? Are you on a constant search for the ultimate dessert that combines tangy and creamy flavors in one delectable bite? Look no further, because we have the perfect treat for you: lemon glazed cheesecake. This mouthwatering dessert is a heavenly fusion of tart lemon and rich cheesecake, with a buttery graham cracker crust to tie it all together. Get ready to tantalize your taste buds and learn how to create this irresistible treat for yourself.

How to Store Lemon Glazed Cheesecake

WHY DID MY LEMON CURD TURN GREEN?

If your lemon curd turns green, it’s likely had a reaction something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd and could even cause a slightly metallic aftertaste.

HOW TO STORE HOMEMADE LEMON CURD

REFRIGERATOR: The Lemon Curd Recipe will keep in the refrigerator in an airtight container or jar for one to two weeks.

FREEZER: To store longer, store lemon curd in an airtight container or freezer safe bag up to 3 months. Defrost overnight in the refrigerator or at room temperature for an hour. Stir until smooth.

HOW TO FREEZE CHEESECAKE

Place cheesecake on a cardboard round or leave on the removable bottom of the springform pan. Start with at least two layers of plastic wrap, pressed to the surface of the cheesecake, followed by a layer of heavy-duty aluminum foil. Label and date your well-wrapped cheesecake and pop it on a level shelf in the freezer, where it can stay for up to a month for optimal flavor, 2 months is the max.

You Might Also Like This Cheesecake: Lemon Dream Cheesecake

How to Slice Cheesecake

Before slicing hold your knife under hot water—this makes slicing a cheesecake a lot easier.

If making a cheesecake leaves you in a panic try making a mini version.

semi homemade lemon glazed mini cheesecakes — If you love this lemon cheesecake recipe and you are going to love this mini version. These delicious mini cheesecakes are perfect for entertaining. With a traditional graham cracker crust, creamy filling and a dollop of tart lemon on top. It’s everything you love about a lemon dessert and more! Not only is this dessert elegant and delicious but it’s also semi homemade….AND….you can totally freeze it! CLICK HERE FOR THE RECIPE→MINI LEMON GLAZED CHEESECAKES

How to Make Lemon Glazed Cheesecake

Lemon Glaze Cheesecake — Calling all you lemon lovers, this lemon curd cheesecake packs the amount of lemon flavor and will quickly become one of your favorite cheesecakes! Add a garnish of fresh lemon slices or lemon peel curls.

LEMON GLAZED CHEESECAKE INGREDIENT LIST-full printable recipe below in recipe card

THE GRAHAM CRACKER CRUST

2½ cups graham cracker crumbs
¼ cup granulated sugar
2/3 cup unsalted butter, melted

THE CHEESECAKE BATTER

3 packages (8 ounces each) full fat cream cheese, softened
1¼ cups granulated sugar
3 large eggs, beaten
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 teaspoon vanilla extract

THE LEMON GLAZE

2 large eggs
1 cup granulated sugar
¼ cup fresh lemon juice
2 tablespoons grated lemon zest
6 tablespoons unsalted butter, melted

LEMON GLAZED CHEESECAKE INSTRUCTIONS

THE GRAHAM CRACKER CRUST

Preheat oven to 350°.
Combine the cracker crumbs, sugar and butter.
Press onto the bottom and 2 in. up the sides of a 9-inch cheesecake springform pan.
Place on a baking sheet.
Bake 10 minutes or until set.
Take out of the oven and set aside for filling.

THE CHEESECAKE FILLING

In a large bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese and sugar until smooth.
Add eggs; beat on low speed until combined; Stir in the lemon juice, lemon peel and vanilla just until blended.
Pour into crust; return pan to baking sheet.
Bake cheesecake for 40-45 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, but do not remove ring; refrigerate overnight.
Remove the ring when you are ready to glaze.

THE LEMON GLAZE

In a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended.
Add butter; cook, whisking constantly, cook on medium until mixture is thickened, bubbly, and coats the back of a metal spoon.
Transfer to small bowl; cool for 10 minutes.
Cover and refrigerate until chilled or overnight.
TIP: I RECOMMEND MAKING THE LEMON GLAZE (LEMON CURD) THE DAY YOU MAKE THE CHEESECAKE. YOU WAN THE GLAZE REALLY COLD SO IT DOESN’T RUN
Spread a layer of lemon curd over cheesecake.
Store the cheesecake in the refrigerator.

Garnish Ideas

WHAT IS A GARNISH? A garnish makes food items more visually appealing. The garnish is not necessary to the recipes success, but in some cases will enhance the recipe. For instance the lemon peel and lemon slices are only meant to add a visual appeal while the whipped cream (listed below) will not only enhance the recipe visually but will also give the lemon cheesecake added flavor.

LEMON PEEL: Lemon curls placed in the center of the cheesecake will offer a nice visual.

FRESH LEMON SLICES: Fresh lemon slices are also meant as a visual garnish.

HOMEMADE WHIPPED CREAM: This Sweet Vanilla Whipped Cream Topping is all you will ever need or use! Made with thick rich heavy whipping cream and vanilla paste (or extract) this is what you need to put that something special on top of your creamy cheesecake. Click here for all my tips, tricks, and recipe→SWEET VANILLA WHIPPED CREAM TOPPING. Add fresh lemon slices to the top of the cheesecake.

LEMON MERINGUE: If you love lemon meringue pie then you’re sure to love this lemon curd cheesecake recipe with MERINGUE TOPPING! CLICK HERE TO LEARN HOW TO MAKE MERINGUE→THE ULTIMATE GUIDE TO MAKING MERINGUE

WATER BATH METHOD

Wrap the springform pan TWICE with heavy duty aluminum foil or a larger roasting pan on the bottom and up the sides.
Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.

MORE CHEESECAKE RECIPES

PECAN PIE CHEESECAKE 2. APPLE CRUMB CHEESECAKE 3. S’MORE CHEESECAKE 4. RUM CARAMEL DRIZZLES EGGNOG CHEESECAKE 5. BERRY CHEESECAKE 6. RED VELVET SWIRL CHEESECAKE 7. MORE CHEESECAKE RECIPES

LEMON GLAZED FAQ’s

WHY IS MY LEMON CURD GREEN?

CAN I FREEZE LEMON CURD?

Yes, Store lemon curd in an airtight container or freezer safe bag up to 3 months. Defrost overnight in the refrigerator or at room temperature for an hour. Stir until smooth.

CAN I FREEZE CHEESECAKE?

Yes, Place cheesecake on a cardboard round or leave on the removable bottom of the springform pan. Start with at least two layers of plastic wrap, pressed to the surface of the cheesecake, followed by a layer of heavy-duty aluminum foil. Label and date your well-wrapped cheesecake and pop it on a level shelf in the freezer, where it can stay for up to a month for optimal flavor, 2 months is the max.

I CAN’T FIND GRAHAM CRACKER CRUMBS, CAN I USE SHEETS OF GRAHAM CRACKERS?

Yes, you can. It will take almost 2 full graham cracker sleeves for this recipe.

WHAT’S THE DIFFERENCE BETWEEN A SHEET OF GRAHAM CRACKERS AND A SLEEVE OF GRAHAM CRACKERS?

A sheet is one piece with four crackers attached. A Sleeve is 9 full sheet crackers wrapped together. A box come with 3 sleeves.

HOW MANY GRAHAM CRACKERS DOES IT TAKE TO MAKE A GRAHAM CRACKER CRUST?

Standard graham cracker boxes (14.4 oz) come with 3 sleeves of 9 crackers each. If you crush an entire standard box of graham crackers you will have approximately 4 cups of crumbs. You can also roughly estimate that each sleeve equals about 1 1/3 cups of crumbs. You will need a little less than 2 full sleeves of graham crackers to make 2½ cups of graham cracker crumbs.

CAN I USE THE WATER BATH METHOD OF BAKING THIS LEMON CHEESECAKE?

Yes, Wrap the springform pan TWICE with heavy duty aluminum foil or a larger roasting pan on the bottom and up the sides. Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.

WHAT CREAM CHEESE SHOULD I USE FOR THIS CHEESECAKE RECIPE?

First, make sure you are using full-fat cream cheese. Second, you don’t have to use an expensive brand like Philadelphia cream cheese. The generic brand of cream cheese is just as good.

I DON’T LIKE GRAHAM CRACKER, IS THERE ANOTHER OPTION FOR THE CRUST?

Yes, Vanilla Wafers would be delicious. For the Vanilla Wafer Crust you will need.
2½ cups vanilla wafer crumbs
¼ cup granulated sugar
2/3 cup unsalted butter, melted

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