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Strawberry Lemon Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 194 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://slsrecipes.com/strawberry-lemon-cheesecake-recipe/