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
Scale
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
