Golden-Glazed Lemon Cheesecake

Name: Golden-Glazed Lemon Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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 large eggs, lightly beaten; 3 tablespoons lemon juice; 1 tablespoon grated lemon zest; 1 teaspoon vanilla extract; GLAZE:; 2 large eggs; 1 cup sugar; 1/4 cup lemon juice; 2 tablespoons grated lemon zest; 6 tablespoons butter, melted; 1 to 2 drops yellow food coloring; Fresh raspberries

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

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 large eggs, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
GLAZE:
2 large eggs
1 cup sugar
1/4 cup lemon juice
2 tablespoons grated lemon zest
6 tablespoons butter, melted
1 to 2 drops yellow food coloring
Fresh raspberries

Directions

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).
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 zest and vanilla just until blended. Pour into crust. Return pan to baking sheet.
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.
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.
Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers.

Nutrition Facts

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

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Reviews

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Average Rating:

Snowpuppy

May 19, 2015

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

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!
GRNADE

Aug 29, 2011

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