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.   If you don’t want to be tempted (trust me you will be)  by having a delicious cheesecake in your house.  After dinner is over cut the cheesecake into individual serving sizes and freeze in separate containers.  GREAT for portion control, for hubby to take in his lunch or to have next week after dinner!

The rich filling and golden glaze of thei Lemon Glazed Cheesecake will tempt your taste buds!

Not just lemon cheesecake but also a wonderful thick lemon glaze that screams SUMMER!

The rich filling and golden glaze of thei Lemon Glazed Cheesecake will tempt your taste buds!

Lemon Glazed Cheesecake

Preparation 1 hour 2017-10-18T01:00:00+00:00 Cook Time 45 minutes 2017-10-18T00:45:00+00:00


For the Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 2/3 cup butter, melted

For the Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 1/4 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
  • 1/4 cup fresh lemon juice
  • 2 tablespoons grated lemon peel
  • 6 tablespoons unsalted butter, melted


    For the Crust:

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

    For the Filling:

    1. In a large bowl, beat cream cheese and sugar until smooth.
    2. Add eggs; beat on low speed until combined; Stir in the lemon juice, lemon peel and vanilla just until blended.
    3. Pour into crust; return pan to baking sheet.
    4. Bake for 40-45 minutes or until center is almost set.
    5. 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.
    6. Remove the ring when you are ready to glaze.

    For the Glaze:

    1. In a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended.
    2. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
    3. Transfer to small bowl; cool for 10 minutes.
    4. 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.

    1. Spread glaze over cheesecake.
    2. Store the cheesecake in the refrigerator.






    Lemon Glazed Cheesecake — 33 Comments

    1. 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.

    2. 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

    3. 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 🙂

      • Does anyone know how long lemon curd keeps in the fridge? How about if you vacuum seal it? How long in the freezer?

    4. 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!

    5. 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.

    6. 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.

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