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Lady Behind the Curtain

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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 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!

How to Freeze Lemon Glaze Cheesecake

The rich filling and golden glaze of thei Lemon Glazed Cheesecake will tempt your taste buds!
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.
    • Transfer to small bowl; cool for 10 minutes.
    • Cover and refrigerate until chilled or overnight.
    • Spread glaze over cheesecake.
    • Store the cheesecake in the refrigerator.

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 Cheesecake
Yield: Serves 12 to 16

Lemon Glazed Cheesecake

Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes

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:

  1. Preheat oven to 350°.
  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.

Notes

How to Freeze Lemon Glazed Cheesecake:

Wrap well before freezing and thaw overnight in the refrigerator before serving.

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© Sheryl
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Comments

Lemon Glazed Cheesecake — 43 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.

    Reply ↓

  13. 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

    Reply ↓

  15. 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 🙂

    Reply ↓

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

      Reply ↓

  22. 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!

    Reply ↓

  23. 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.

    Reply ↓

  24. 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.

    Reply ↓

  28. 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.

    Reply ↓

  30. 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.

    Reply ↓

  32. 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

    Reply ↓

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