If you are on the hunt for a dessert that perfectly marries tangy citrus with sweet, luscious fruit, this Strawberry Lemon Cheesecake Recipe is going to become your new favorite. Imagine a creamy, velvety cheesecake bursting with fresh lemon zest and juice, sitting on a buttery graham cracker crust, all topped with a vibrant, homemade strawberry glaze that sings with natural sweetness. Every bite feels like a celebration of summer’s best flavors, making this cheesecake not only a showstopper but also incredibly comforting. Whether you’re treating yourself or delighting guests, this Strawberry Lemon Cheesecake Recipe is an absolute must-try!
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this cheesecake’s delightful balance of flavors and creamy texture. Each component plays a key role, from the smooth cream cheese to the bright lemon zest and the juicy strawberries that crown the cake with a fresh finish.
- Cream cheese (24 oz, softened): Provides the rich and creamy base essential for that classic cheesecake texture.
- Granulated sugar (1 cup): Balances the tanginess with just the right amount of sweetness.
- Fresh lemon juice (1/4 cup): Adds a refreshing, zesty brightness that elevates the entire dessert.
- Lemon zest (1 tablespoon): Intensifies the citrus flavor with fragrant oils from the lemon peel.
- Eggs (3 large): Bind all the ingredients together and give the cheesecake structure.
- Vanilla extract (1 teaspoon): Adds subtle depth and warmth to the filling.
- Sour cream (1 cup): Keeps the filling smooth and adds a slight tanginess that balances sweetness.
- Graham cracker crumbs (1 1/2 cups): Form a crunchy, buttery crust foundation.
- Melted butter (6 tablespoons): Binds the crust crumbs and enriches the base.
- Strawberries (2 cups sliced): Fresh fruit for a juicy topping that complements the lemon perfectly.
- Strawberry jam (1/2 cup): Sweetens and thickens the fruit topping while enhancing the strawberry flavor.
- Cornstarch (1 teaspoon mixed with 1 tablespoon water): Thickens the strawberry topping into a glossy finish.
How to Make Strawberry Lemon Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. Mix the graham cracker crumbs with melted butter until the texture resembles wet sand. Press this mix firmly and evenly into the bottom of a 9-inch springform pan to create a sturdy crust that will hold the creamy filling. Bake it for 8 minutes to let it set and develop a toasty flavor before letting it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese with granulated sugar until the mixture is silky smooth and free of lumps. Add in the fresh lemon juice, lemon zest, and vanilla extract, blending everything until perfectly combined. Beat the eggs one at a time into the mix, making sure each is fully incorporated before adding the next. Finally, fold in the sour cream gently for that signature rich but tangy consistency.
Step 3: Bake the Cheesecake
Pour the luscious filling over the prepared crust and smooth the top with a spatula. To avoid cracks and ensure even baking, wrap the bottom of the springform pan in foil and place it inside a larger baking pan. Pour hot water halfway up the sides of the larger pan to create a water bath. Bake for about 55 to 65 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks and keeps the texture creamy.
Step 4: Chill Thoroughly
Once cooled, remove the cheesecake from the oven and refrigerate it for at least 4 hours, or ideally overnight. Chilling allows the flavors to deepen and the cheesecake to set completely, making it easier to slice cleanly and enjoy every bite.
Step 5: Prepare the Strawberry Topping
While the cheesecake chills, gently heat sliced strawberries and strawberry jam in a saucepan over medium heat until the strawberries begin to soften. Stir in the cornstarch slurry and simmer until thickened to a shiny glaze. Let this fruit topping cool fully before spreading it over the chilled cheesecake to finish it off with a beautiful, fresh burst of strawberry.
How to Serve Strawberry Lemon Cheesecake Recipe
Garnishes
For added elegance and flavor, sprinkle finely grated lemon zest on top of your strawberry glaze or add a few extra fresh strawberry slices right before serving. A small dollop of whipped cream can also add a light, fluffy contrast to the creamy cake and glossy fruit topping.
Side Dishes
A lightly brewed cup of green tea or a crisp glass of sparkling lemonade pairs wonderfully with this cheesecake, balancing the richness with refreshing notes. Fresh mint leaves on the side can also enhance the citrusy, fruity flavors for an invigorating treat.
Creative Ways to Present
Try serving this Strawberry Lemon Cheesecake Recipe as mini cheesecakes in individual ramekins for a charming single-serving presentation. Alternatively, slice it and serve with a drizzle of honey or a sprinkle of toasted almonds for extra texture and sweetness that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container. This keeps it fresh and moist for up to 4 days, maintaining that luscious texture and delightful flavors.
Freezing
To freeze your cheesecake, wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw it overnight in the refrigerator when ready to enjoy, preserving the creamy texture and fresh taste.
Reheating
Cheesecake is best enjoyed chilled, so avoid reheating to preserve the texture. If desired, let slices come to room temperature for 15 to 20 minutes before serving to bring out the flavors fully.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just make sure to thaw and drain any excess water from the frozen strawberries before cooking them with the jam. This will keep your topping thick and flavorful without becoming watery.
Is there a substitute for sour cream in this recipe?
You can replace sour cream with Greek yogurt for a similar tang and texture, but sour cream will give the best creamy richness that complements the lemon perfectly.
How do I prevent cracks on the cheesecake surface?
Using a water bath when baking and letting the cheesecake cool gradually inside the oven with the door slightly open are both key to avoiding cracks. Also, avoid over-mixing the batter to prevent too much air from creating bubbles that can crack during baking.
Can I double this recipe for a larger cheesecake?
Yes, just make sure to use a larger pan and adjust the baking time accordingly. Keep an eye on the cheesecake’s doneness and increase baking time in 10-minute increments to avoid over or under-baking.
What is the best way to slice the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry before each cut. This method warms the blade slightly, making smooth slices without tearing or crumbling the cake.
Final Thoughts
There is something incredibly rewarding about making and sharing this Strawberry Lemon Cheesecake Recipe. With its silky smooth filling, bright citrus notes, and sweet-tart strawberry topping, it’s a dessert that brings smiles every time. Don’t hesitate to try this recipe and make it your own—it’s truly a delicious way to celebrate any occasion or simply treat yourself to something spectacular.
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Strawberry Lemon Cheesecake Recipe
- Total Time: 6 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Lemon Cheesecake combines a creamy lemon-flavored cream cheese filling with a buttery graham cracker crust, topped with a luscious strawberry glaze. Perfect for summer desserts, this cheesecake offers a refreshing balance of tart citrus and sweet berry flavors with a smooth, rich texture.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Topping
- 2 cups sliced strawberries
- 1/2 cup strawberry jam
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture holds together when pressed. Firmly press this mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 minutes to set, then remove from oven and let cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. Add the fresh lemon juice, lemon zest, and vanilla extract, mixing well until combined. Add eggs one at a time, beating thoroughly after each to fully incorporate. Fold in the sour cream gently until the batter becomes smooth and uniform.
- Assemble and bake the cheesecake: Pour the cream cheese filling evenly over the cooled crust and smooth the surface. Wrap the bottom of the springform pan with aluminum foil to prevent water leaks. Place the pan inside a larger baking dish and pour hot water into the baking dish halfway up the side of the springform pan to create a water bath. Bake for 55 to 65 minutes, until the center is nearly set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and crack the door open. Leave the cheesecake inside to cool gradually for 1 hour to prevent cracking. Remove the pan from the water bath and allow to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight for best texture and flavor.
- Prepare the strawberry topping: In a small saucepan over medium heat, combine the sliced strawberries and strawberry jam. Simmer until the berries soften and release their juices. Stir in the cornstarch slurry and continue gently simmering until the mixture thickens to a sauce-like consistency. Remove from heat and let cool fully.
- Serve: Spoon the cooled strawberry topping evenly over the chilled cheesecake before slicing and serving.
Notes
- For a more pronounced lemon flavor, increase lemon zest to 2 tablespoons.
- Chilling the cheesecake overnight helps it set better and slice more cleanly.
- Make sure to wrap the springform pan well to avoid water seeping into the crust from the water bath.
- If you don’t have fresh lemons, bottled lemon juice can be used, but fresh zest is preferred for brightness.
- The strawberry topping can be prepared a day in advance and refrigerated until ready to use.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
