Heavenly Lemon Cheesecake
Indulge in the zesty delight of this Heavenly Lemon Cheesecake, a dessert that perfectly balances creamy richness with refreshing citrus notes. Featuring a buttery graham cracker crust, a velvety cream cheese filling infused with fresh lemon juice and zest, and a glossy, homemade lemon glaze, this cheesecake is a show-stopping treat for any occasion. With its tangy-sweet flavor profile and an irresistibly smooth texture, it’s the perfect choice for lemon lovers. The recipe includes a clever baking technique to prevent cracking, ensuring a flawless presentation every time. Serve chilled and garnished with a sprinkle of lemon zest for a bright, elegant finishing touch. This dessert is destined to be the star of your dessert table!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 680 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 3 large eggs
- 120 grams sour cream
- 120 milliliters lemon juice, freshly squeezed
- 1 tablespoon lemon zest, finely grated
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 60 milliliters water
- 100 grams granulated sugar (for glaze)
- 60 milliliters lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish, optional)
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.
In a large mixing bowl, beat the cream cheese and 200 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
To make the lemon glaze, mix the cornstarch and water in a small saucepan until smooth. Add the 100 grams of granulated sugar and 60 milliliters of lemon juice.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool for 10 minutes.
Pour the cooled glaze over the cheesecake, spreading it evenly with a spoon or spatula.
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.
Garnish with lemon zest if desired. Remove the springform pan sides before slicing and enjoy your Heavenly Lemon Cheesecake!
Nutrition Facts
Calories |
5764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.9 g | 484% | |
| Saturated Fat | 220.3 g | 1102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1589 mg | 530% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 545.3 g | 198% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 412.7 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1066 mg | 82% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
