This lemon glazed cheesecake recipe has a classic graham cracker base, a cream cheese filling, and lemon glaze and a sour cream topping.
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Preheat oven to 350 degrees F.
Mix together graham cracker crumbs, sugar and melted butter. Press into the bottom of an 10 inch spring form pan.
Bake for 5 minutes. Set to cool.
Beat the cream cheese until light and fluffy. Add eggs one a time, beating after each addition. Add sugar, lemon juice, vanilla and lemon rind, mix until fully incorporated.
Pour filling into prepared crust and bake for 35 - 40 minutes, or until cheesecake has set. Let cool completely, then chill in fridge.
In a small pot bring to a boil sugar, cornstarch, water and lemon juice. Whisking the whole time, until it thickens. Let cool.
Pour cooled glaze over top of chilled cheesecake. Chill in fridge overnight.
Sour Cream Topping
Whisk together sour cream, cream, sugar and vanilla until well combined.
Pour sour cream topping over sliced cheesecake. Serve.