Triple Lemon Cheesecake
Indulge in the zesty perfection of this Triple Lemon Cheesecake, a citrus lover's dream boasting three layers of lemony goodness! Starting with a buttery graham cracker crust, this creamy cheesecake is infused with fresh lemon juice and bright lemon zest, giving each bite the perfect balance of tangy and sweet. Topped with a glossy lemon glaze and a sprinkle of lemon zest for an added burst of flavor, it's the ultimate dessert for any occasion. With its smooth texture, hint of vanilla, and no-fail water bath method to prevent cracking, this show-stopping treat is as stunning as it is delicious. Whether you're hosting a dinner party or craving a refreshing dessert, this triple-layered lemon cheesecake is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar (for filling)
- 1 cup Sour cream
- 3 Eggs
- 0.333 cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Lemon juice (for glaze)
- 1 teaspoon Lemon zest (for garnish)
Instructions
Preheat the oven to 325°F (163°C). 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 2 tablespoons of granulated sugar. Press the mixture evenly into the bottom of the springform pan to form the crust.
Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer on medium speed 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 well combined and smooth.
Pour the filling into the cooled crust, spreading it into an even layer.
Place the springform pan in a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the springform pan. This water bath will help prevent cracks in the cheesecake.
Bake the cheesecake for 55-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps to prevent sinking.
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it from the pan, then refrigerate for at least 4 hours or overnight.
To make the lemon glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Spread the glaze evenly over the top of the chilled cheesecake.
Garnish the top with 1 teaspoon of lemon zest for an extra pop of color and flavor. Slice and serve chilled.
Nutrition Facts
Calories |
6365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.6 g | 537% | |
| Saturated Fat | 245.4 g | 1227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1685 mg | 562% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 599.7 g | 218% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 449.1 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1242 mg | 96% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1421 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.
