One slice is never enough of this Lemon Glazed Cheesecake. The rich filling and golden glaze will tempt your taste buds! The perfect 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.
TWO OF YOUR FAVORITE DESSERTS IN ONE! CHEESECAKE AND LEMON PIE!
How to Freeze Lemon Glaze Cheesecake
YES! This incredible cheesecake can be made in advance and frozen! HERE’S HOW→Wrap well before freezing and thaw overnight in the refrigerator before serving. Perfect for leftover 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.
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
DIRECTIONS—FULL PRINTABLE RECIPE BELOW
FOR THE 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-in. springform pan.
Place on a baking sheet.
Bake 10 minutes or until set.
Take out of the oven and set aside for filling.
FOR THE FILLING:
In a large bowl, 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 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.
FOR THE GLAZE:
In a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended.
Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
The rich filling and golden glaze will tempt your taste buds!
Ingredients
For the Crust:
2½ cups graham cracker crumbs
¼ cup granulated sugar
2/3 cup unsalted butter, melted
For the Filling:
3 packages (8 ounces each) 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
For the Glaze:
2 large eggs
1 cup granulated sugar
¼ cup fresh lemon juice
2 tablespoons grated lemon peel
6 tablespoons unsalted butter, melted
Instructions
For the 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-in. springform pan.
Place on a baking sheet.
Bake 10 minutes or until set.
Take out of the oven and set aside for filling.
For the Filling:
In a large bowl, 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 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.
For the Glaze:
In a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended.
Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
Transfer to small bowl; cool for 10 minutes.
Cover and refrigerate until chilled or overnight.
NOTE: I recommend making the lemon glaze the day you make the cheesecake. You want that glaze really cold so it doesn’t run.
Spread glaze over cheesecake.
Store the cheesecake in the refrigerator.
Notes
How to Freeze Lemon Glazed Cheesecake:
Wrap well before freezing and thaw overnight in the refrigerator before serving.
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Comments
Lemon Glazed Cheesecake — 43 Comments
Great dish. I found this through Turning the Clock Back’s What’s Cooking Wednesday. I have linked in bacon and scrambled egg rolls. Have a lovely week.
Sheryl,
I just love Cheesecake and Lemon, this looks delicious. Your recipe looks awesome! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This looks delicious! I just made a batch of lemon curd today… Topping a cheesecake with it sounds great now that I see your pictures! I am visiting from Country Mamma Cooks link up. Thanks for the great idea 🙂
I don’t usually post comments, but I must do so here. This was one of the easiest cheesecake recipes that I’ve tried, and was simply delicious. I used jarred lemon curd for the glaze, and it was divine. Lemon is the best!
My husband requested a berry cheesecake for his birthday dinner, but I think it is going to be this beautiful creation with a blueberry drizzle for him to put over it. I don’t want to eat any other flavor after finding this recipe. Thank goodness he loves lemon.
Great dish. I found this through Turning the Clock Back’s What’s Cooking Wednesday. I have linked in bacon and scrambled egg rolls. Have a lovely week.
Hi, I am visiting via Recipe Box. This sounds like such a refreshing dessert. I love your mini cheese cakes.
You are a very patient and talented cook! This looks so yummy – I especially love lemon-y dessert in the summer!
Now that’s the definition of ooey gooey freshness. I want a big, fat slice!
This looks amazing. I love lemon!!
I love everything lemon! yum! I’d love for you to share this at pin inspiration thursday 🙂 http://www.addhousewife.com/2012/07/pininspiration-thursday-712.html
WOW! That lemon glaze looks fabulous. Loving the mini sugar cookie tarts on the spoon.
Mmmm, I love all things lemon. Looks divine!
That looks so delicious! I love lemon!
I love anything lemon! This looks wonderful….
Looks yum!
Greetings from Australia♥
~Pernilla
This sounds and looks absolutely fabulous. Another great recipe coming out of your kitchen.
Sheryl,
I just love Cheesecake and Lemon, this looks delicious. Your recipe looks awesome! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
That cheesecake is beautiful, and the lemon glaze wow!! My husband would want his own!
This looks delicious! I just made a batch of lemon curd today… Topping a cheesecake with it sounds great now that I see your pictures! I am visiting from Country Mamma Cooks link up. Thanks for the great idea 🙂
That is truly one amazing cheesecake!!! You drew me right in with that yummy looking glaze…I could go for a huge piece right now:-)
I Really Love Lemon! This cheesecake looks amazingly delicious. Visiting from Country Momma Cooks linkup – Have a wonderful weekend 🙂
I have to try your cheese cake, looks fabulous!! Nettie
Ok I had to stop by from TT&J when I saw my two favroite words: lemon and cheesecake- this looks amazing! Thanks 🙂
Does anyone know how long lemon curd keeps in the fridge? How about if you vacuum seal it? How long in the freezer?
I am featuring this at tonights Link party at CountryMommaCooks….stop by tonight and check it out : )
Lemon cheesecake is delicious love it. Baked it this past weekend and it was a hit thanks you!
I don’t usually post comments, but I must do so here. This was one of the easiest cheesecake recipes that I’ve tried, and was simply delicious. I used jarred lemon curd for the glaze, and it was divine. Lemon is the best!
I make a lot of cheesecakes and this one was probably my all time favorite! Absolutely, delicious! Thank you for sharing the recipe with all of us.
You’re welcome Lisa and thanks for the kind words.
We had this at our gourmet group last night. Eight ladies equals sixteen thumbs up! I’m making it again to serve to guests tomorrow night.
Aww…that’s awesome Lindsay. Thanks for letting me know. 🙂
Just made this omg so delicious and lemony!!!!
I’m so glad you liked it Deborah. 🙂
Made several cheesecakes for my daughter’s wedding, this was one of them and, It was a real hit. Thank-you.
Yay C.B. I’m honored that you chose to make one of my recipes for such a special day. 🙂
Made this for my father in law and he loved it, nice easy recipe, thank you a family hit ??
That’s Awesome Anna! Thanks for sharing your story.
My husband requested a berry cheesecake for his birthday dinner, but I think it is going to be this beautiful creation with a blueberry drizzle for him to put over it. I don’t want to eat any other flavor after finding this recipe. Thank goodness he loves lemon.
What a delicious way to celebrate a birthday Sarah!
Just look at this recipe it looks delicious I making out my list right now so I can make it
Enjoy Diane! 🙂
I have just signed up again. Some how I lost you and your site. I am so pleased to have found you again. Ann from Australia.
Yay! I’m glad you found me again too Ann! ?
I been baking cheesecakes for a long time. This recipe is so delicious. It’s becoming a family favorite!!!
Hi Orlando, I’m so glad you and your family approves.
Lemon Curd why didn’t mine come out nice and yellow ? Mine came out more white looking .
Only sub I made was using splendah instead of sugar
Hi Jack, The brightness of yellow color depends on the egg yolks.