LUSCIOUS Lemon Cheesecake Recipe

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Lemon cheesecake is SO DELICIOUS! This luscious lemon cheesecake is definitely to die for.

The first time I ever made a totally from scratch lemon cheesecake, my daughter and I waited for it to set up in the fridge overnight and when I took it out the next morning, the springform pan gave way and the whole thing flipped over. The lemon glaze was kissing the ground. Needless to say, we were very disappointed. So, here is another luscious lemon cheesecake that I want to share with you. This time I made it in a nice, solid deep dish pie plate. Mainly because the dish matched the color of the cheesecake. 😉

Why You’ll Love This Recipe

This Luscious Lemon Cheesecake is a perfect blend of creamy, tangy, and sweet. The fresh lemon juice and zest add a refreshing twist to the traditional cheesecake, making it a delightful treat for any occasion. It’s an easy recipe that looks impressive, and the taste is simply unforgettable!

Kitchen Equipment You’ll Need

  • Rolling pin
  • Large baggie
  • Medium mixing bowl
  • Large mixing bowl
  • Small bowl
  • Small pan
  • 9-inch springform pan or 9-inch deep dish pie plate
  • Whisk
  • Electric mixer
  • Cooling rack

Ingredients

Graham Cracker Crust

  • 2â…” cups graham crackers, crushed into crumbs
  • â…“ cup organic sugar
  • â…” cup butter, melted

Lemon Cheesecake Filling

  • 24 oz cream cheese
  • 1¼ cup organic sugar
  • 3 eggs, cage free
  • 2 Tbs grated lemon peel
  • 3 Tbs lemon juice, freshly squeezed
  • 1 tsp vanilla

Lemon Glaze

  • 1 cup organic sugar
  • 2 eggs, cage free
  • ¼ cup lemon juice, freshly squeezed
  • 3 Tbs grated lemon peel
  • 6 Tbs butter, melted

Step-by-Step Instructions

Graham Cracker Crust

  1. Preheat oven to 350°.
  2. In a large baggie, add graham crackers, a few at a time, and roll with a rolling pin to get fine crumbs. Continue this step until you have 2â…” cups.
  3. Add to medium mixing bowl, along with the sugar. Stir until combined.
  4. Whisk in melted butter until graham cracker crumbs are well coated.
  5. Press graham cracker crumbs into either a 9-inch springform pan or a 9-inch deep dish pie plate.
  6. Bake for 13-15 minutes. Remove from oven and set aside.

Lemon Cheesecake Filling

  1. Whisk eggs in a small bowl and set aside.
  2. In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth.
  3. Beat in eggs on low speed.
  4. Stir in lemon juice, grated lemon peel, and vanilla. Stir until blended.
  5. Add lemon cheesecake mixture to graham cracker crust.
  6. Bake for 45 minutes.
  7. Remove from oven and place on a cooling rack. Cool for 10-15 minutes.
  8. Put cheesecake in the fridge for approximately 6 hours or overnight.

Lemon Glaze

  1. In a small pan, whisk together eggs, sugar, lemon peel, and juice until combined well.
  2. Add butter to pan and continue stirring constantly. Mixture will thicken and will be done when the lemon glaze mixture sticks to the back of a metal spoon.
  3. Remove from pan, put into a small bowl, and let glaze cool for 15 minutes. Refrigerate covered until cold.
  4. Once cheesecake has chilled, remove from springform pan, if using, and add lemony glaze. If using a deep dish pie plate, top cheesecake with lemon glaze and enjoy!
  5. Keep refrigerated.

Tips for Success

  • Ensure the cream cheese is at room temperature for a smooth filling.
  • Be patient with cooling and chilling times for best results.
  • Taste the glaze before topping to adjust the sweetness or tartness to your liking.

Additional Tips and Variations

  • For a more intense lemon flavor, add extra lemon zest to the filling.
  • Try garnishing with fresh berries for a pop of color and flavor.
  • Substitute the graham cracker crust with a shortbread crust for a buttery twist.

Nutritional Highlights (Per Serving)

Note: Nutritional values will vary based on portion size and specific ingredient brands used.

Frequently Asked Questions (FAQ)

Can I make this cheesecake ahead of time? Yes, this cheesecake can be made a day in advance. Just keep it chilled until ready to serve.

How do I store leftovers? Store leftover cheesecake covered in the refrigerator for up to 5 days.

Can I freeze this cheesecake? Yes, this cheesecake can be frozen for up to 2 months. Make sure it is well wrapped to prevent freezer burn.

Conclusion

This Luscious Lemon Cheesecake is a delightful dessert that brings a burst of citrus flavor to any table. I invite you to try this recipe and experience the creamy, tangy goodness for yourself. Don’t forget to share your creations and any tweaks you might have made. Enjoy!

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