LUSCIOUS LEMON CHEESECAKE
Lemon cheesecake is SO DELICIOUS! This luscious lemon cheesecake is definitely to die for.
Author: Greatgrubdelicioustreats/Photo credit to greatgrubdelicioustreats.com
Ingredients
- Graham Cracker Crust
- 2⅔ cups graham crackers, crushed into crumbs
- ⅓ cup organic sugar
- ⅔ cup butter, melted
- Lemon Cheesecake Filling
- 24 oz cream cheese
- 1¼ cup organic sugar
- 3 eggs, cage free
- 2 Tbs grated lemon peel
- 3 Tbs lemon juice, freshly squeezed
- 1 tsp vanilla
- Lemon Glaze
- 1 cup organic sugar
- 2 eggs, cage free
- ¼ cup lemon juice, freshly squeezed
- 3 Tbs grated lemon peel
- 6 Tbs butter, melted
Instructions
- Preheat oven to 350°.
- Graham Cracker Crust
- In a large baggie, add graham crackers, a few at a time, and roll with a rolling pin to get fine crumbs. Continue this step until you have 2⅔ cups.
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- Add to medium mixing bowl, along with the sugar. Stir until combined.
- Whisk in melted butter until graham crackers crumbs are well coated.
- Press graham cracker crumbs into either a 9 inch springform pan or a 9 inch deep dip pie plate.
- Cook for 13-15 minutes.
- Remove from oven and set aside.
- Lemon Cheesecake Filling
- Whisk eggs in a small bowl and set aside.
- In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth.
- Beat in eggs on low speed.
- Stir in lemon juice, grated lemon peel and vanilla. Stir until blended.
- Add lemon cheesecake mixture to graham cracker crust.
- Bake for 45 minutes.
- Remove from oven and place on a cooling rack and cool for 10-15 minutes.
- Put cheesecake in the fridge for approximately 6 hours or overnight.
- Lemon Glaze
- In a small pan, whisk together eggs, sugar, lemon peel and juice until combined well.
- Add butter to pan and continue stirring constantly. Mixture will thicken and will be done when then lemon glaze mixture sticks to the back of a metal spoon.
- Remove from pan, put into a small bowl and let glaze cool for 15 minutes.
- Refrigerate covered until cold.
- Once cheesecake has chilled, remove from springform pan, if using, and add lemony glaze. If using a deep dish pie plate, top cheesecake with lemon glaze and enjoy!
- Keep refrigerated.
