Lemon Cheesecake is a perfect spring dessert. So fresh and flavorful! This cheesecake is topped with lemon curd and adds a little extra tartness to this dessert.
Like the saying says, “When life gives you lemons, make lemonade”! Well, I do make lemonade, but I also make Lemon Cheesecake! If you ask me, I would rather have cheesecake. For many years Big was not a fan of cheesecake – then I made Salted Caramel Cheesecake and a new lover of cheesecake was born!
If you are a lover of lemon then this cheesecake is for you. There is a hint of lemon in each bite! Although there are 3 different steps to making this recipe, it is really pretty easy. I used whole graham crackers, but you could easily purchase graham cracker crumbs that are ready.
- 2-1/2 cups graham cracker crumbs (about 2 sleeves)
- 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 fresh lemon juice
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons grated lemon peel
- 6 tablespoons butter, melted
- 1 to 2 drops yellow food coloring
- For Crust: Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Place pan 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 peel 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, on low heat, 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. Refrigerate leftovers.
I hope you give this cheesecake a try. I think it would be perfect for a Sunday dinner or a special occasion like Easter, Mother’s Day, Birthdays and more. Of course, I know I will be sneaking a thin slice to have with a cup of tea in the afternoon!
Here are a few other sweet treats you may love: