Lemon Cheesecake with Glaze

Add the lemon juice and zest, and mix until incorporated.
Pour the cheesecake batter into the cooled crust and spread it out evenly.
Tap the pan on the counter to remove any air bubbles.
Bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
After 1 hour, remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the lemon glaze:
In a small saucepan, combine the lemon juice, sugar, and cornstarch. Stir until the cornstarch is dissolved.
Add the cold water and bring the mixture to a simmer over medium heat, stirring constantly.
Once it thickens (about 3–5 minutes), remove from heat and stir in the 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 another 30 minutes to set the glaze.
Slice and serve chilled.