Lemon Glazed Cheesecake

Directions

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the pan. Bake crust for 8 minutes, then cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon zest, and lemon juice. Pour over the cooled crust.
4. Bake cheesecake for 50–55 minutes, or until the center is almost set. Turn off oven, leave cheesecake inside with the door slightly open for 1 hour. Refrigerate at least 4 hours or overnight.
5. For the glaze, in a saucepan whisk sugar and cornstarch. Slowly add water, whisking until smooth. Stir in lemon zest and juice. Cook over medium heat until thickened and glossy. Cool slightly before spreading over chilled cheesecake.
6. Garnish with lemon slices or whipped cream if desired.

Nutritional Information (per slice, 12 servings)

• Calories: 420
• Fat: 25g
• Carbs: 42g
• Protein: 7g
• Sugar: 31g

Common Mistakes to Avoid

• Overmixing the batter, which can cause cracks.
• Not allowing the cheesecake to chill properly before glazing.
• Using bottled lemon juice instead of fresh—fresh juice makes the flavor pop.

Helpful Tips

• Wrap the springform pan in foil and bake in a water bath for an ultra-smooth texture.
• Chill the glaze before spreading for easier application.
• Store leftovers covered in the fridge for up to 4 days.

Conclusion

This Lemon Glazed Cheesecake is creamy, tangy, and absolutely delightful. It strikes the perfect balance between richness and freshness, making it a standout dessert for any occasion. Serve it chilled, and watch it disappear slice by slice.