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Delicious zesty lemon cheesecake slice with a creamy topping and garnished with lemon zest

Luscious Lemon Cheesecake

This Luscious Lemon Cheesecake features a perfect balance of creamy richness and zesty brightness, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 2/3 cups graham crackers, crushed These will be crushed into crumbs for a crispy and aromatic base.
  • 1/3 cup organic sugar Enhances the sweetness of the crust.
  • 2/3 cup butter, melted Binds the crumbs perfectly.
For the cheesecake filling
  • 24 oz cream cheese Provides rich, creamy texture.
  • 1 1/4 cup organic sugar Balances the tartness of the lemon.
  • 3 pieces eggs, cage-free Helps to set the cheesecake.
  • 2 tbsp grated lemon peel Adds citrusy flavor.
  • 3 tbsp lemon juice, freshly squeezed Brightens the flavor.
  • 1 tsp vanilla Enhances overall flavor.
For the glaze
  • 1 cup organic sugar Creates a glossy finish.
  • 2 eggs eggs Helps thicken the glaze.
  • 1/4 cup lemon juice, freshly squeezed Adds tartness to the glaze.
  • 3 tbsp grated lemon peel Infuses glaze with vibrant flavors.
  • 6 tbsp butter, melted Gives shine to the topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare the graham cracker crust by crushing the graham crackers in a large baggie.
  3. In a medium mixing bowl, combine the graham cracker crumbs with 1/3 cup organic sugar and mix well.
  4. Whisk the melted butter into the crumb mixture until all crumbs are well coated.
  5. Transfer the crumb mixture to a 9-inch springform pan or 9-inch deep-dish pie plate, pressing it evenly.
  6. Bake the crust for 13-15 minutes and then set aside to cool.
Making the Cheesecake Filling
  1. In a large mixing bowl, blend the cream cheese and 1 1/4 cups organic sugar on medium speed until creamy.
  2. In a small bowl, whisk the eggs until well mixed and then add to the cream cheese mixture.
  3. Add the freshly squeezed lemon juice, grated lemon peel, and vanilla extract to the mixture.
  4. Pour the cheesecake mixture into your cooled graham cracker crust, spreading it evenly.
Baking
  1. Bake the cheesecake for 45 minutes.
  2. Remove from oven and cool on a cooling rack for 10-15 minutes.
  3. Refrigerate the cheesecake for about 6 hours or overnight.
Preparing and Serving the Glaze
  1. In a small pan, whisk together 2 eggs, 1 cup of sugar, lemon peel, and juice until well combined.
  2. Stir in melted butter over medium heat until the mixture thickens.
  3. Allow the glaze to cool for 15 minutes before refrigerating.
  4. Once chilled, remove the cheesecake from the springform pan and top with lemon glaze.
  5. Serve the cheesecake cold.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Avoid overmixing to maintain a light texture. Use a microplane grater for zesting lemons.