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Golden-Glazed Lemon Cheesecake Recipe
Golden-Glazed Lemon Cheesecake Recipe photo by Taste of Home
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Golden-Glazed Lemon Cheesecake Recipe

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One slice is never enough of this dreamy cheesecake. The rich filling and golden glaze tempt your taste buds with a delicate hint of lemon.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 40 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + chilling
MAKES: 16 servings

Ingredients

  • 2-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 2/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 3 eggs, lightly beaten
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla extract
  • GLAZE:
  • 2 eggs
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons grated lemon peel
  • 6 tablespoons butter, melted
  • 1 to 2 drops yellow food coloring
  • Fresh raspberries

Nutritional Facts

1 slice: 357 calories, 20g fat (11g saturated fat), 114mg cholesterol, 262mg sodium, 43g carbohydrate (33g sugars, 1g fiber), 4g protein

Directions

  1. Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on).
  2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into crust. Return pan to baking sheet.
  3. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
  5. Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers. Yield: 16 servings.
Originally published as Golden-Glazed Lemon Cheesecake in Taste of Home Cooking School Collection Spring 2007, p64

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Golden-Glazed Lemon Cheesecake

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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3 Star
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MY REVIEW
Snowpuppy
Reviewed May. 19, 2015

"My mouth started watering before I even made this. It was heavenly :-)"

MY REVIEW
aliciabez
Reviewed Sep. 5, 2014

"My family loves anything lemon. This cheesecake is the 'bomb'! Not only does it satisfy the lemon lover in you, it's a show stopper!"

MY REVIEW
GRNADE
Reviewed Aug. 29, 2011

"MY 1ST CHEESECAKE. IT CAME OUT WOUNDERFUL. THANK YOU!!!"

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