Best 3 Golden Glazed Lemon Cheesecake Recipes
Indulge in a culinary masterpiece with our Golden Glazed Lemon Cheesecake recipe, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the tangy zest of lemon with the creamy richness of cheesecake, all enveloped in a glistening golden glaze. Embark on a delightful journey as we unveil the secrets behind this extraordinary treat, guiding you through the steps of crafting the perfect cheesecake crust, a luscious lemon filling, and a glaze that adds an irresistible finishing touch. Along the way, discover variations and alternatives to suit your preferences, including a gluten-free crust option and a zesty lemon curd filling. Get ready to wow your friends and family with this stunning Golden Glazed Lemon Cheesecake, a centerpiece that will elevate any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
GOLDEN-GLAZED LEMON CHEESECAKE
"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." From taste of home. Plan ahead, this needs to be refrigerated overnight.
Provided by Courtly
Categories Cheesecake
Time 12h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine cracker crumbs and sugar; stir in butter. Press onto bottom and 2 inches up the sides of a greased 9 inch springform pan. Place the pan on a baking sheet. Bake at 350 for 10 minutes or until set.
- In a large mixing 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 the crust. Return pan to baking sheet.
- Bake for 40-45 minutes or until center is almost set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- In a medium saucepan, beat eggs and sugar. Stir in butter, lemon juice and lemon peel. Cook and stir over very low heat for about 10 minutes or until mixture reaches 160 and is thickened. Whisk in food color if desired. Cool. Remove sides of springform pan. Spread the lemon glaze over the cheesecake; garnish with fresh raspberries if desired. Refrigerate leftovers.
Nutrition Facts : Calories 456.8, Fat 29.7, SaturatedFat 17.6, Cholesterol 144.7, Sodium 312.5, Carbohydrate 43.4, Fiber 0.5, Sugar 35.8, Protein 6.2
CLASSIC LEMON CHEESECAKE
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!
Provided by Donna Hay
Categories Cake Dessert Bake Kid-Friendly Cream Cheese Ricotta Lemon Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly greased 8" round springform pan lined with non-stick parchment paper. Bake the crust for 30 minutes or until golden and just cooked. Set aside.
- To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and zest, and vanilla in a food processor and process until smooth. Place the cornstarch and water in bowl and mix until smooth. Add the cornstarch mixture to the cheese mixture and mix to combine. Pour over the crust and bake for 1 hour and 10 minutes or until light golden and just set. Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with the whipped cream to serve.
LEMON GLAZED CHEESECAKE
Light and Creamy, these lemon glazed cheesecake squares are simply delicious and simple to make. Enjoy with a tall pitcher of iced tea and sunshine!! This cheesecake cannot be frozen.
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- CRUST: Combine all ingredients in food processor or with pasry blender until crumbly. Press firmly in 13x9-inch pan. Bake at 350F for 15-20 minutes, or until light golden.
- FILLING: Beat cream cheese and sugar on high speed of electric mixer until smooth. Add eggs, lemon juice, and vanilla, beating until smooth. Spread over crust. Bake at 350F for 35 minutes or until set.
- TOPPING: Combine sour cream and sugar. Spread over cheesecake. Return to oven for 5 minutes. Cool 1 hour.
- GLAZE: Combine sugar and cornstarch in saucepan. Stir in water, lemon juice, and egg yolk. Cook on medium heat, stirring constantly until mixture comes to a boil and thickens. Stir in butter.
- Cool slightly. Spread over cheesecake. Store in refrigerator.
- Cut into squares.
Nutrition Facts : Calories 665.3, Fat 47.9, SaturatedFat 29.6, Cholesterol 197.4, Sodium 340.3, Carbohydrate 50.8, Fiber 0.6, Sugar 29.6, Protein 10.1
Tips:
- To achieve a smooth and creamy cheesecake filling, make sure the cream cheese is at room temperature before mixing.
- Use fresh lemon zest for the best flavor. Zest the lemons finely to release the aromatic oils.
- For a golden and shiny glaze, brush the top of the cheesecake with melted butter before baking.
- Bake the cheesecake in a water bath to prevent the top from cracking and to ensure even baking.
- Chill the cheesecake for at least 4 hours or overnight before serving to allow the flavors to meld.
Conclusion:
The Golden Glazed Lemon Cheesecake is a delightful and refreshing dessert that is perfect for any occasion. The combination of tangy lemon and creamy cheesecake is a classic flavor combination that is sure to please everyone. With its golden glaze and creamy filling, this cheesecake is a showstopper that will impress your guests. Follow the tips provided to ensure a perfect cheesecake every time. Happy baking!
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