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Golden-Glazed Lemon Cheesecake Recipe

Golden-Glazed Lemon Cheesecake Recipe

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 YIELD: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

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.

Nutritional Facts

1 serving (1 slice) equals 357 calories, 20 g fat (11 g saturated fat), 114 mg cholesterol, 262 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.

Wine Pairings

Sweet White Wine

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