Lemon Cheesecake. This Lemon Cheesecake is smooth, thick and creamy! It's got a light lemon flavor in the cheesecake and big lemon punch from the lemon curd on top! A great combination of sweet and tart!

Tart Lemon Cheesecake sits atop an almond-graham cracker crust to add a delightful nuttiness to the traditional graham cracker crust. These lemon cheesecake bars are so creamy, so rich and lemony. Easy and refreshing dessert that you must try! You can cook Lemon Cheesecake using 20 ingredients and 9 steps. Here is how you cook it.

Ingredients of Lemon Cheesecake

1. It's of Crust.
2. Prepare 2 1/4 cup of Graham crackers crumbs.
3. You need 1/4 cup of sugar.
4. Prepare 6 tbsp of melted butter.
5. Prepare of Filling.
6. You need 3 packages of cream cheese.
7. You need 3 of eggs.
8. You need 1 1/4 cup of sugar.
9. Prepare 3 tbsp of lemon juice.
10. Prepare 1 tsp of vanilla extract.
11. It's 1 tsp of grinded lemon rind.
12. You need of Sour cream topping.
13. Prepare 1 pints of sour cream.
14. It's 3 tbsp of sugar.
15. You need 1 tbsp of vanilla extract.
16. It's of Glaze.
17. Prepare 1/2 cup of sugar.
18. You need 1 tbsp of cornstarch.
19. You need 1/2 cup of water.
20. You need 2 tbsp of lemon juice.

If you are a lemon dessert lover. These individual Lemon Cheesecakes have a graham cracker crust. a New York stye cheesecake filling, and are topped with a layer of lemon curd. Lemon Cream Cheesecake Topped with Layers of Lemon Mousse and Meringue. Add lemon zest and juice, lime zest and juice, and vanilla; mix well.

Lemon Cheesecake step by step

1. Combine crackers crumbs, sugar and butter. Bake at 350°F for 5 minutes. Cool before adding filling..
2. Beat cream cheese with electric mixer at high speed until completely smooth..
3. Add eggs and gradually add the sugar, lemon juice and vanilla. Stir in lemon rind..
4. Pour into cooled crust and bake at 350°F for 35 minutes..
5. Blend sour cream, sugar and vanilla extract..
6. Remove cake from oven. Spread the sour cream mix over the top of cake. Return to oven and bake about 12 minutes..
7. Cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled..
8. Make glaze by combining sugar and cornstarch, bleeding in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set..
9. Spread top of cheesecake with lemon glaze. Chill several hours or overnight..

BEAT cream in small bowl with mixer on high speed until stiff peaks. This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. Lemon Curd Cheesecake Recipe photo by Taste of Home. These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling.