Lemony Cheesecake with Graham Cracker Crust

Lemon lovers, this cheesecake hits the citrus note three times over. A tangy cream cheese filling brightened with lemon juice and zest sits on a cinnamon-spiced graham cracker crust, gets a silky sour cream layer, then a final crown of glossy, curd-like lemon glaze. Each layer builds the bright, creamy, just-tart character.

The baking is done in stages, and that’s intentional. The cheesecake bakes first until just set, then the sweetened sour cream topping goes on and bakes only briefly, which sets it into a smooth, tangy layer without overcooking the filling beneath. Adding the eggs one at a time, beating well between each, keeps the batter silky and lump-free.

The lemon glaze is the showpiece: a quick cooked mixture of lemon juice, sugar, cornstarch, and egg yolk thickened on the stove, like a glossy lemon curd, then finished with a little butter and spread over the cooled cake. Spread it while it’s still loose enough to flow but cool enough not to melt the cheesecake. For the cleanest slices, chill the whole cake thoroughly before cutting, and wipe your knife between cuts. It’s a stunner for any spring or summer celebration.

Chef Tips

• Add the eggs one at a time, beating well between each, for a smooth, lump-free filling.
• Bake the sour cream topping only briefly. It needs just enough heat to set without overcooking the filling.
• Spread the lemon glaze while it’s still flowable but cooled, so it covers smoothly without melting the cake.
• Chill the cheesecake thoroughly before slicing, and wipe the knife between cuts for clean wedges.

Variations

• Use lime or orange in place of lemon for a different citrus.
• Top with fresh berries or a berry sauce instead of, or with, the lemon glaze.
• Add a little lemon extract to the filling for an even more pronounced lemon punch.