Lemon Dream Cheesecake
Indulge in the tangy decadence of Lemon Dream Cheesecake, a luscious dessert that perfectly balances creamy richness with zesty brightness. This show-stopping cheesecake features a buttery graham cracker crust as the foundation for a velvety-smooth filling made with cream cheese, fresh lemon juice, and fragrant lemon zest. Baked to perfection in a water bath to ensure a crack-free top, it’s crowned with a glossy lemon glaze that adds an extra burst of citrus flavor. With every bite, you'll savor the irresistible combination of sweet and tangy, making it an ideal centerpiece for any occasion. Perfectly chilled and easily prepared ahead, this cheesecake is a dream dessert for lemon lovers. Keywords: lemon cheesecake, tangy dessert, lemon glaze, creamy cheesecake recipe, citrus cheesecake.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1.25 cups granulated sugar
- 24 ounces cream cheese, softened
- 1 cup sour cream
- 0.5 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs
- 1.5 tablespoons cornstarch
- 3 tablespoons water
- 0.25 cup lemon juice (for topping)
- 1 teaspoon lemon zest (for topping)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leakage.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until evenly combined. Press the mixture into the bottom of the prepared pan to form a crust. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and remaining 1 cup of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, 1/2 cup of lemon juice, lemon zest, and vanilla extract to the bowl. Mix until fully incorporated.
Beat in the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to prevent air bubbles.
Pour the cheesecake batter over the cooled crust in the pan. Smooth the top with a spatula.
Place the springform pan inside a larger baking dish, and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan (creating a water bath).
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the lemon glaze topping, whisk together the cornstarch and water in a small saucepan until smooth. Add the 1/4 cup lemon juice, 2 tablespoons sugar, and 1 teaspoon lemon zest.
Cook over medium heat, stirring constantly, until the mixture thickens into a glossy glaze, about 3-5 minutes. Let it cool to room temperature.
Once the cheesecake is fully chilled, spread the lemon glaze evenly over the top.
Slice, serve, and enjoy the tangy, creamy Lemon Dream Cheesecake!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 30.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 127 mg | 3% | |
*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.
