Description
This luscious strawberry lemon cheesecake is the perfect balance of creamy, tangy, and sweet. The smooth, rich cream cheese filling is brightened by the zest and juice of fresh lemons, while the strawberry topping adds a burst of natural sweetness and color. With a crunchy graham cracker crust as the base, this cheesecake is not only a showstopper in taste but also in presentation. Whether you’re hosting a summer gathering or simply indulging in a sweet treat, this cheesecake is sure to impress!
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 cups sliced strawberries
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 lemon, zested and juiced
- Whipped cream
- Fresh strawberries and lemon slices for garnish
Instructions
Preheat oven to 325°F (165°C).
Mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Arrange sliced strawberries over the crust.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, vanilla extract, lemon zest, and lemon juice until well combined.
Pour the cream cheese mixture over the strawberries in the crust.
Bake in the preheated oven for 50-60 minutes, or until the center is almost set.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Refrigerate for at least 3 hours or overnight before serving.
Garnish with whipped cream, fresh strawberries, and lemon slices.
Notes
- Water Bath for Baking: Using a water bath (bain-marie) when baking the cheesecake helps maintain a consistent temperature, which prevents cracks in the surface and keeps the cheesecake moist. If you skip the water bath, be extra cautious not to overbake.
- Cooling Time: Cheesecake requires a long cooling time to set properly. Allow it to cool at room temperature first, then refrigerate for several hours or overnight for the best results.
- Topping Options: The recipe suggests simmering fresh strawberries for the topping, but you can also use fresh strawberry slices or store-bought topping. For a more decadent touch, consider adding a layer of lemon curd beneath the strawberries.
- Storing the Cheesecake: Store any leftovers in an airtight container in the refrigerator for up to 5 days. If freezing, wrap individual slices in plastic wrap and foil for up to 3 months.
- Customizable Crust: While the graham cracker crust is classic, you can easily switch it up with an Oreo crust or a nut-based crust for different textures and flavors.