If you’re craving a dessert that brings together the bright zing of lemon and the sweet, luscious burst of strawberries, this Strawberry Lemon Cheesecake Recipe is your new best friend. It’s creamy, tangy, and oh-so-refreshing, perfect for warm days or whenever you want to impress friends and family with a stunning homemade treat. The velvety cheesecake base blends with citrus notes and a perfectly balanced strawberry topping, making every bite a delight. Trust me, once you try this, it’ll become a go-to favorite in your dessert rotation.
Ingredients You’ll Need
This Strawberry Lemon Cheesecake Recipe uses simple, wholesome ingredients that each play a starring role. From the rich cream cheese providing smooth texture to fresh lemon juice adding a zesty pop, every ingredient is essential for that perfect harmony of flavor and consistency.
- Cream cheese (24 oz, softened): The foundation of our cheesecake, lending a creamy and rich base.
- Granulated sugar (1 cup): Balances the tanginess while sweetening the cheesecake beautifully.
- Fresh lemon juice (1/4 cup): Gives the cheesecake its refreshing citrus brightness.
- Lemon zest (1 tablespoon): Adds concentrated lemon flavor and aromatic notes for depth.
- Eggs (3 large): Provide structure and help the cheesecake set perfectly.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, sweet fragrance.
- Sour cream (1 cup): Keeps the texture smooth and adds a subtle tangy creaminess.
- Graham cracker crumbs (1 1/2 cups): The buttery, crunchy base that perfectly complements the cheesecake.
- Melted butter (6 tablespoons): Binds the crust crumbs for that firm, golden foundation.
- Strawberries (2 cups sliced): Fresh fruit for the luscious topping, bursting with natural sweetness.
- Strawberry jam (1/2 cup): Intensifies the strawberry flavor and adds a glossy finish.
- Cornstarch (1 teaspoon mixed with 1 tablespoon water): Thickens the fruit topping to the perfect consistency.
How to Make Strawberry Lemon Cheesecake Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F. Mix the graham cracker crumbs with melted butter in a medium bowl until every crumb is evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create a sturdy, buttery crust. Bake it for 8 minutes to set, then remove and let it cool completely. This base is essential because it provides a satisfying crunch that contrasts beautifully with the creamy filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with granulated sugar until the mixture is silky smooth and free of lumps. Next, stir in fresh lemon juice, lemon zest, and vanilla extract, which combine to infuse the cheesecake with bright, complex flavors. Add the eggs one at a time, blending well after each addition to ensure a smooth batter. Finally, fold in the sour cream to give the filling a velvety texture that will bake up light and delicate.
Step 3: Bake in a Water Bath
Pour the luscious filling over your cooled crust and smooth the top with a spatula. Wrap the bottom of your springform pan with foil to prevent water leaks, then place it inside a larger baking dish. Fill the larger dish with hot water halfway up the sides of the springform pan. Baking in this water bath helps the cheesecake cook evenly and prevents cracks. Bake for 55 to 65 minutes, until the center is almost set but still slightly jiggly. Then turn off the oven and let the cheesecake rest inside with the door cracked open for an hour—this gentle cooling stage ensures a perfectly creamy texture.
Step 4: Chill the Cheesecake
After cooling in the oven, remove the cheesecake and let it cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours, ideally overnight. Chilling allows the flavors to meld together and the filling to firm up fully, ensuring every slice cuts cleanly and tastes spectacular.
Step 5: Prepare the Strawberry Topping
While the cheesecake is chilling, prepare the topping by heating sliced strawberries and strawberry jam in a saucepan over medium heat. As the berries soften and the jam melts, stir in the cornstarch slurry to thicken the mixture. Simmer gently until the topping reaches a luscious, spoonable consistency and let it cool entirely before adding it to your cheesecake. This vibrant strawberry layer adds a fresh, fruity finish that’s as delicious as it is beautiful.
How to Serve Strawberry Lemon Cheesecake Recipe
Garnishes
For a picture-perfect presentation, add fresh strawberry slices along the edge or in the center of each slice. A sprinkle of zest or a small mint leaf on top creates a lovely touch of color and fragrance that complements the dessert beautifully.
Side Dishes
This cheesecake pairs wonderfully with light sides like a simple mixed greens salad or fresh fruit salad to balance the richness. A dollop of whipped cream or a scoop of vanilla bean ice cream also makes a dreamy companion when serving.
Creative Ways to Present
Try serving individual portions in clear glasses for a layered cheesecake parfait effect, or use edible flowers to elevate the look for special occasions. You can also drizzle some extra strawberry sauce around the plate to create a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Keep leftover cheesecake tightly covered in the refrigerator. It will stay fresh and creamy for 3 to 4 days, making it convenient to enjoy later without losing any of its decadent flavor and texture.
Freezing
If you want to prepare ahead, this Strawberry Lemon Cheesecake Recipe freezes beautifully. Wrap slices individually or the whole cheesecake tightly in plastic wrap and foil. When ready, thaw overnight in the fridge before serving for best texture.
Reheating
Cheesecake is best served chilled, but if desired, allow slices to come to room temperature for about 20 minutes before eating to soften the texture slightly without warming it too much.
FAQs
Can I use frozen strawberries for the topping?
Yes, frozen strawberries work well as a substitute. Just thaw and drain any excess water before heating with the jam to avoid a watery topping.
What if my cheesecake cracks while baking?
Cracking can happen if the oven is too hot or if the cheesecake cools down too quickly. Using a water bath and allowing it to cool gradually in the oven helps prevent cracks.
Is there an alternative to sour cream?
You can substitute sour cream with Greek yogurt to maintain tanginess and creaminess, but avoid low-fat options to keep the texture rich.
Can I make this recipe gluten-free?
Absolutely! Simply swap graham cracker crumbs for gluten-free crumbs or crushed gluten-free cookies to keep the crust delicious and safe for gluten-free diets.
How long should I chill the cheesecake before serving?
It’s best chilled for at least 4 hours, but overnight chilling is ideal for the best texture and flavor development in this Strawberry Lemon Cheesecake Recipe.
Final Thoughts
This Strawberry Lemon Cheesecake Recipe is truly a showstopper that combines freshness, creaminess, and a burst of fruity goodness in every slice. Whether it’s for a summer gathering or a special occasion, this cheesecake will brighten up your dessert table and win hearts. I can’t wait for you to try it and see just how effortlessly delightful it is to make and share!
Print
Strawberry Lemon Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemon Cheesecake is a delightful combination of creamy, tangy lemon-infused cheesecake topped with a vibrant strawberry glaze. The buttery graham cracker crust perfectly complements the rich filling, making it an ideal dessert for summer gatherings or special occasions.
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 the oven to 325°F. In a medium bowl, combine graham cracker crumbs and melted butter thoroughly. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 8 minutes, then remove and allow to cool.
- Make the filling: In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add fresh lemon juice, lemon zest, and vanilla extract, mixing well to combine all the flavors thoroughly.
- Add eggs and sour cream: Incorporate the eggs one at a time into the cream cheese mixture, blending well after each addition to ensure a smooth texture. Then fold in the sour cream gently until the batter is uniform and creamy.
- Assemble and bake: Pour the cheesecake filling over the prepared crust, smoothing the top evenly. Wrap the bottom of the springform pan with foil to prevent leaks, and place the pan inside a larger baking dish. Fill the larger dish halfway with hot water to create a water bath for even baking. Bake for 55 to 65 minutes or until the center is just about set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Remove from the water bath, allow it to cool completely to room temperature, then refrigerate for at least 4 hours or ideally overnight.
- Prepare the strawberry topping: In a saucepan over medium heat, combine sliced strawberries and strawberry jam. Cook until the strawberries soften and the mixture is heated through. Stir in the cornstarch slurry and continue to simmer until the topping thickens. Remove from heat and cool fully.
- Serve: Spoon the cooled strawberry topping evenly over the chilled cheesecake. Slice and serve for a refreshing and flavorful dessert.
Notes
- For a stronger lemon flavor, add an extra teaspoon of lemon zest to the filling.
- The cheesecake slices best when chilled overnight for optimal texture and flavor.
- Use a water bath to help the cheesecake bake evenly and prevent cracks.
- Make sure cream cheese is softened to avoid lumps in the batter.
