There is nothing quite like a slice of perfectly baked, creamy cheesecake, but when you top it with a bright, zesty lemon glaze, it transcends into pure dessert heaven. This Lemon Glazed Cheesecake balances rich, velvety cream cheese with the tart, refreshing zip of fresh lemons. It is the ultimate dessert for spring gatherings, summer barbecues, or anytime you want to bring a little sunshine to your dessert table. Baking a cheesecake might seem intimidating, but our foolproof method ensures a crack-free, incredibly luscious texture every single time. Grab your springform pan and let’s create a showstopping dessert that your friends and family will be raving about for weeks to come!
Helpful Tips
- Always use room temperature ingredients: Cream cheese, sour cream, and eggs must be at room temperature to prevent lumps and ensure a perfectly silky batter.
- Avoid overmixing: Overbeating the batter once the eggs are added introduces excess air, which can cause the cheesecake to puff up in the oven and then crack as it cools.
- Perfect clean slices: Wipe your knife clean with a warm, damp paper towel between each slice to get beautiful, professional-looking cheesecake slices.
- Glaze variation: For an even richer topping, swap the lemon glaze for a homemade lemon curd swirled with whipped cream.
Step-by-Step Instructions
- Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons of melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and set aside to cool.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese and 1 cup of sugar on medium speed until completely smooth and creamy, about 2 to 3 minutes.
- Add the sour cream, vanilla extract, lemon zest, and 3 tablespoons of lemon juice. Mix on low speed until fully incorporated, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix the batter once the eggs are added to avoid trapping excess air.
- Pour the cream cheese filling over the cooled graham cracker crust. Place the wrapped springform pan inside a large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour and 15 minutes, or until the edges are set and the center has a slight, uniform jiggle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack. Once at room temperature, transfer it to the refrigerator to chill for at least 6 hours.
- While the cheesecake is chilling, prepare the lemon glaze. In a small saucepan, whisk together the remaining 1/2 cup of lemon juice, 1/2 cup of sugar, and 1 tablespoon of cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 3 to 5 minutes.
- Remove the glaze from heat, stir in the remaining 2 tablespoons of butter (and optional food coloring) until melted and smooth. Let the glaze cool to room temperature before pouring it evenly over the chilled cheesecake. Return to the fridge for 30 minutes to set before slicing and serving.
Ingredients
- 1.5 cups graham cracker crumbs
- 1.25 cups granulated sugar, divided
- 8 tablespoons unsalted butter, melted and divided
- 32 oz cream cheese, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest
- 0.5 cup plus 3 tablespoons fresh lemon juice, divided
- 4 large eggs, room temperature
- 1 tablespoon cornstarch
- 1 drop yellow food coloring (optional)
Shopping List
- Produce: 5 medium lemons (for zest and juice)
- Dairy & Eggs: 4 packages (8 oz each) cream cheese, 1 container (8 oz) sour cream, 1 stick unsalted butter, 4 large eggs
- Pantry: 1 box graham crackers, 2 cups granulated sugar, 1 bottle pure vanilla extract, 1 box cornstarch
Equipment Needed
- 9-inch springform pan
- Heavy-duty aluminum foil
- Large roasting pan (for water bath)
- Food processor or zipper bag
- Stand mixer or electric hand mixer
- Medium saucepan
- Zester and juicer
- Silicone spatula
- Wire cooling rack
Variations & Serving Ideas
Present this beautiful Lemon Glazed Cheesecake on a raised cake stand, garnished with fresh raspberries, blueberries, or a sprig of fresh mint for a stunning pop of color. It pairs wonderfully with a cup of hot chamomile tea or a crisp glass of dessert wine. Store any leftovers in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months; simply thaw in the refrigerator overnight before enjoying.
We hope you absolutely fall in love with this bright and creamy Lemon Glazed Cheesecake! If you make it, please leave a comment below and let us know how it turned out—we love hearing about your kitchen adventures!
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