Lemon Cheesecake with Glaze

In a small saucepan, combine lemon juice, sugar, and cornstarch. Stir until the cornstarch dissolves.

Add cold water and bring to a simmer over medium heat, stirring constantly.

Once the glaze thickens (about 3-5 minutes), remove from heat and stir in butter until melted and smooth.

Let the glaze cool to room temperature.

Assembling the Cheesecake:

Once the cheesecake has fully cooled and set, remove it from the springform pan.

Pour the lemon glaze over the top of the cheesecake, spreading it evenly with a spatula.

Refrigerate the cheesecake for at least 30 minutes to set the glaze.

Slice and serve chilled.

Serving and Storage Tips: