If you’re craving a dessert that feels like a burst of sunshine on your plate, this Strawberry Lemon Cheesecake Recipe will be your new best friend. It masterfully balances the tangy zing of fresh lemons with the natural sweetness of strawberries, all wrapped up in a luxuriously creamy cheesecake filling set atop a buttery graham cracker crust. This dessert is not just pretty to look at but genuinely refreshing, making it a perfect centerpiece for spring and summer gatherings where everyone will be asking for seconds.
Ingredients You’ll Need
To create this delightful Strawberry Lemon Cheesecake Recipe, you’ll use simple, everyday ingredients that each play a crucial role. From the buttery graham cracker crust providing a crunchy base to the velvety cream cheese filling infused with bright lemon flavors and topped with luscious strawberries, every component contributes to making this cheesecake irresistible.
- 1 ½ cups graham cracker crumbs: Offers a crunchy, buttery base to hold the cheesecake together.
- ¼ cup granulated sugar (for crust): Sweetens the crust just enough without overpowering.
- 6 tablespoons unsalted butter (melted): Binds the crust crumbs and adds rich flavor.
- 3 (8 oz) packages cream cheese (softened): The creamy star of the cheesecake that makes it rich and smooth.
- 1 cup granulated sugar (for filling): Sweetens the filling to a perfect balance.
- 3 large eggs: Adds structure and helps the cheesecake set.
- ½ cup sour cream: Contributes tanginess and creamy texture.
- ¼ cup heavy cream: Enhances richness and silkiness.
- 2 tablespoons all-purpose flour: Stabilizes the cheesecake filling for a perfect consistency.
- 1 tablespoon lemon zest: Packs a fragrant, citrusy punch that’s unmistakable.
- ⅓ cup fresh lemon juice: Brings a vibrant tang that lifts the whole dessert.
- 1 teaspoon vanilla extract: Adds warmth and depth to the filling’s flavor.
- 2 cups fresh strawberries (hulled and chopped): The fresh topping that makes this cheesecake shine.
- ¼ cup sugar (for strawberry topping): Sweetens the fresh strawberries and helps develop the compote.
- 1 tablespoon lemon juice (for strawberry topping): Enhances the brightness of the berries.
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional): Thickens the strawberry topping for a glossy finish.
How to Make Strawberry Lemon Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and look like wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Baking it for 10 minutes sets the crust nicely, giving you a crisp foundation that will hold all that creamy goodness perfectly. Let it cool while you move on to the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it becomes smooth and lump-free. Gradually add in the sugar, mixing until fully blended. Then, beat in the eggs one at a time — this helps to prevent cracks and ensures a silky texture. Stir in the sour cream, heavy cream, flour, lemon zest, lemon juice, and vanilla extract until everything is lovingly incorporated. This filling is where the magic happens: it manages to be both luxuriously creamy and wonderfully bright with lemon.
Step 3: Bake the Cheesecake
Pour your luscious cheesecake filling over the cooled crust and smooth the top with a spatula for an even surface. Bake in the preheated oven for about 55 to 65 minutes. You’ll want to look out for a center that is just set but still slightly jiggly — this softness will firm up as it cools. To avoid sudden temperature changes that cause cracks, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for an hour.
Step 4: Chill the Cheesecake
After the cheesecake has cooled in the oven, it’s essential to refrigerate it for at least 4 hours, preferably overnight. This chilling time lets the flavors meld beautifully and ensures a firm, creamy bite every single time you serve it.
Step 5: Prepare the Strawberry Topping
While the cheesecake chills, combine fresh chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries release their juices and the mixture thickens slightly, about 10 minutes. If you prefer a thicker topping, add the cornstarch-water mixture and stir for another minute until glossy and luscious. Let it cool completely before spooning over your chilled cheesecake.
How to Serve Strawberry Lemon Cheesecake Recipe
Garnishes
While the strawberry topping is the star garnish, you can elevate your cheesecake with a few extra touches. Fresh mint leaves scattered on top add a burst of green and a refreshing aroma. A light dusting of powdered sugar or edible flower petals can make your presentation as charming as the flavors.
Side Dishes
Pair your Strawberry Lemon Cheesecake Recipe with light, complementary sides like a crisp green salad with a citrus vinaigrette to balance the sweetness or a scoop of vanilla bean ice cream for those who want a little extra indulgence. Fresh berries on the side are always welcome and keep the dessert feeling fresh.
Creative Ways to Present
For a crowd-pleaser, cut the cheesecake into neat slices and serve each one in clear glass dessert cups with a drizzle of the strawberry compote. Another idea is mini cheesecake jars for individual servings—perfect for parties or potlucks. You could also create a layered parfait version using the crust, filling, and topping in small glasses for a stunning visual effect.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake deserves to be treated with care. Store any uneaten slices in an airtight container in the refrigerator for up to 4 days. This will keep the cheesecake fresh and maintain the perfect creamy texture without drying out.
Freezing
To enjoy the Strawberry Lemon Cheesecake Recipe later, wrap the cheesecake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When you’re ready to eat, thaw it slowly in the refrigerator overnight—this gentle thaw keeps the texture spot-on.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t typically recommended. However, if you prefer a warmer dessert, let slices sit at room temperature for about 30 minutes. Avoid microwaving, which can alter the creamy texture and cause separation.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just thaw them first and drain any excess juice before cooking to avoid a watery compote. Cooking time might be a minute or two longer as the strawberries release their juices.
What’s the best way to prevent cracks in the cheesecake?
Beating in the eggs one by one, avoiding over-mixing, and cooling the cheesecake gradually in the oven with the door ajar all help keep the surface smooth and crack-free.
Can I make this cheesecake dairy-free or vegan?
While this recipe relies heavily on dairy for its texture and flavor, you can experiment with plant-based cream cheese and sour cream alternatives, but be aware the texture and taste will vary from the traditional version.
Is it necessary to use a springform pan?
Yes, a springform pan is highly recommended because it allows you to release the cheesecake easily without disturbing its delicate structure.
How long does the Strawberry Lemon Cheesecake Recipe keep in the fridge?
It stays fresh and delicious for up to 4 days when stored properly in an airtight container in the refrigerator.
Final Thoughts
If you’re ready to add a show-stopping dessert to your recipe lineup, you simply must try this Strawberry Lemon Cheesecake Recipe. Its refreshing tang, creamy texture, and sweet strawberry topping make every bite feel like a celebration. Once you taste it, you’ll understand why this cheesecake has such a special place in my heart. Happy baking and even happier indulging!
Print
Strawberry Lemon Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This strawberry lemon cheesecake is the perfect balance of tangy and sweet, featuring a creamy lemon-infused filling on a buttery graham cracker crust, topped with a fresh strawberry compote. Ideal for spring and summer gatherings, this dessert offers a refreshing and elegant way to enjoy seasonal flavors.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
Strawberry Topping
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and allow it to cool.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and mix until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, heavy cream, flour, lemon zest, lemon juice, and vanilla extract, blending until the mixture is smooth and uniform.
- Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan and smooth the surface with a spatula. Bake at 325°F (163°C) for 55 to 65 minutes, or until the center is just set and the edges turn lightly golden. Once baked, turn off the oven, crack open the oven door, and let the cheesecake cool inside for 1 hour. Afterward, refrigerate for at least 4 hours or overnight to fully set.
- Prepare the Strawberry Topping: In a saucepan over medium heat, combine the chopped strawberries, ¼ cup sugar, and 1 tablespoon lemon juice. Cook the mixture until the strawberries release their juices and the topping thickens, about 10 minutes. If a thicker topping is desired, stir in the cornstarch slurry and cook for an additional minute until thickened. Remove from heat and allow to cool completely.
- Assemble and Serve: Once the cheesecake is chilled and the strawberry topping is cool, spoon the topping over the cheesecake just before serving. Slice into 12 portions and enjoy.
Notes
- The cheesecake can be made a day ahead to allow flavors to meld and develop more depth.
- Use the optional cornstarch slurry for a firmer strawberry topping that holds its shape better when served.
- Ensure cream cheese is fully softened before beating to avoid lumps in the filling.
- Let the cheesecake cool gradually in the oven to prevent cracking.
