Lemon Glazed Cheesecake Recipe

A perfect cheesecake recipe with a tangy lemon glaze.


3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 teaspoon cocao powder

1 tablespoon butter, softened
40 ounces cream cheese, softened
1 2/3 cups granulated sugar
5 eggs
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice

2 eggs
1 cup sugar
1/4 cup lemon juice
2 tablespoons grated lemon peel
6 tablespoons butter, melted
1 to 2 drops yellow food coloring (optional)


Combine the first 3 ingredients; stir well, then set aside.

Grease the bottom and sides of a 10-inch springform pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill.

Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add the 1 2/3 cups sugar, beating well at high speed.

Add sugar, beating well at high speed.

Add eggs, one at a time, beating well after each addition.

Stir in salt, vanilla extract and lemon juice.

Pour mixture into the prepared crust.

Bake at 300 degrees F for 1 hours and 20 minutes.

Cover and chill before adding glaze.

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 over cooled cheesecake and refrigerate before serving.