Strawberry lemon cheesecake

Strawberry Lemon Cheesecake is a refreshing and delicious dessert that combines the tartness of lemon with the sweetness of strawberries, all on a creamy cheesecake base. Here’s a simple recipe to make this delightful dessert:

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• 1 tbsp lemon zest (from about 1 lemon)
• ¼ cup fresh lemon juice

For the strawberry topping:

• 2 cups fresh strawberries, hulled and sliced
• ¼ cup sugar
• 1 tbsp lemon juice

Instructions:

1. Prepare the crust:

   • Preheat your oven to 325°F (165°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
   • Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust.
   • Bake for 8-10 minutes, or until lightly golden, then remove from the oven and allow it to cool completely.

2. Make the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer (about 2 minutes).
   • Add the sugar and vanilla extract, and beat again until fully combined.
   • Add the eggs one at a time, mixing well after each addition.
   • Stir in the sour cream, lemon zest, and lemon juice until the mixture is smooth.
   • Pour the cheesecake filling over the cooled crust in the springform pan.

3. Bake the cheesecake:

   • Bake the cheesecake at 325°F (165°C) for about 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This will help prevent cracking.
   • After an hour, remove from the oven and let it cool completely at room temperature.
   • Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set.

4. Make the strawberry topping:

   • In a small saucepan, combine the sliced strawberries, sugar, and lemon juice.
   • Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries release their juice and the mixture thickens slightly.
   • Remove from the heat and let the topping cool to room temperature before placing it on the cheesecake.

5. Assemble the cheesecake:

   • Once the cheesecake is fully chilled and set, remove it from the springform pan.
   • Spoon the strawberry topping over the cheesecake and spread it evenly.

6. Serve:

   • Slice and serve chilled. Enjoy this refreshing, tangy, and creamy strawberry lemon cheesecake!

Tips:

• For a smoother topping, you can mash the strawberries a little more or use a blender for a smoother texture.
• If you’d like a thicker crust, you can use more graham cracker crumbs or press it more firmly into the pan.
• You can garnish with extra fresh strawberries or lemon zest for an added touch of color and flavor.

Enjoy your Strawberry Lemon Cheesecake—a perfect balance of creamy, tangy, and sweet!