Lemon Supreme Cheesecake
Indulge in the citrusy perfection of Lemon Supreme Cheesecake, a dessert that combines creamy elegance with bright, zesty flavors. Featuring a buttery graham cracker crust and a silky, lemon-infused cheesecake filling, this recipe strikes the perfect balance between tangy and sweet. A glossy homemade lemon glaze adds an extra layer of tart sophistication, while optional garnishes like whipped cream and fresh lemon zest elevate its visual appeal. Baked to perfection in a water bath for a crack-free finish, this cheesecake is a show-stopping treat that’s ideal for special occasions or simply satisfying your sweet cravings. With straightforward steps and make-ahead convenience, this crowd-pleaser is as delightful to prepare as it is to eat. Perfect for lemon lovers, it’s time to bring sunshine to your dessert table!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 3 large eggs
- 0.333 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.333 cup lemon juice (for glaze)
- 2 tablespoons granulated sugar (for glaze)
- 1 teaspoon lemon zest (for garnish, optional)
- 1 cup whipped cream (optional)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside of the pan with aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, eggs one at a time, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until just combined, being careful not to overmix.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake for 70-80 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for an additional 1 hour.
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
To make the lemon glaze, whisk together the cornstarch and water in a small saucepan until smooth. Add the 1/3 cup lemon juice and 2 tablespoons granulated sugar, then heat over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 2-3 minutes. Let it cool slightly.
Pour the cooled lemon glaze over the chilled cheesecake and spread it evenly. Refrigerate for another 30 minutes to set the glaze.
Before serving, garnish the cheesecake with lemon zest and whipped cream, if desired. Carefully remove the sides of the springform pan, slice, and serve.
Nutrition Facts
Calories |
6930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.5 g | 628% | |
| Saturated Fat | 291.0 g | 1455% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1936 mg | 645% | |
| Sodium | 4109 mg | 179% | |
| Total Carbohydrate | 594.0 g | 216% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 435.5 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1402 mg | 108% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1706 mg | 36% | |
*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.
