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
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 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.
