Print Options

Back to Golden Lemon Glazed Cheesecake >

Include these items:

Select reviews >

Taste of Home Logo

Golden Lemon Glazed Cheesecake

 Golden Lemon Glazed Cheesecake
At our church, we give seven performances of a Living Christmas Tree every holiday season—then hold an open house after each one, I've served this lemony cheesecake at those gatherings for years, and it's always gotten raves.
16 ServingsPrep: 20 min. + cooling Bake: 40 min. + chilling


  • 2-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 2/3 cup butter, melted
  • 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 McCormick® Pure Vanilla Extract
  • GLAZE:
  • 1 small lemon, thinly slice, divided
  • 3 cups water, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/3 cup lemon juice


  • In a large bowl, 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 pan on a baking sheet. Bake at 350° for 10 minutes.
  • Cool on a wire rack
  • 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 the crust. Return pan

2 of 2

Golden Lemon Glazed Cheesecake (continued)

Directions (continued)

  • to baking sheet.
  • Bake for 40-45 minutes or until center is almost set. Cool pan on
  • wire rack for 10 minutes. Carefully run a knife around edge of pan
  • to loosen; cool 1 hour longer. Refrigerate overnight.
  • Set aside 1 lemon slice; coarsely chop the remaining lemon slices. In
  • small saucepan, combine the chopped lemon and 2 cups water; bring to
  • a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain and
  • discard liquid.
  • In another saucepan, combine the sugar and cornstarch; stir in the
  • remaining water until smooth. Add lemon juice and lemon pulp. Bring
  • to a boil; cook and stir for 3 minutes or until thickened.
  • Refrigerate until cooled, stirring occasionally.
  • Pour the lemon glaze over the cheesecake; garnish with reserved lemon
  • slice. Refrigerate leftovers. Yield: 16 servings.
Nutritional Facts: 1 serving (1 piece) equals 316 calories, 15 g fat (8 g saturated fat), 76 mg cholesterol, 211 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.