Strawberry Lemon Cheesecake: A Summer Delight
This strawberry lemon cheesecake is a refreshing and creamy dessert featuring a zesty lemon-infused cream cheese filling, swirls of strawberry preserves, a buttery graham cracker crust, lemon glaze, and whipped topping. Perfect for summer parties, picnics, or springtime gatherings.
Ingredients
Scale
- 2 cupsgraham cracker crumbs
- 1/2 cupunsalted butter, melted
- 1/4 cupgranulated sugar
- 4(8 oz) packages cream cheese, softened
- 1 cupgranulated sugar
- 1 cupsour cream
- 2 teaspoonsvanilla extract
- Zest of2lemons
- 4large eggs
- 1/4 cupstrawberry preserves
- Fresh strawberries, sliced
- 1/2 cupgranulated sugar (for glaze)
- 1/4 cuplemon juice
- 2 teaspoonslemon zest
- 1 tablespooncornstarch mixed with 1 tablespoon water
- 1 cupheavy cream
- 2 tablespoonspowdered sugar
- 1/2 teaspoonvanilla extract
Instructions
- Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and chill for 30 minutes.
- Preheat oven to 325°F (163°C).
- Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon zest. Mix in eggs one at a time, just until combined.
- Pour half the filling over the crust. Layer with fresh strawberry slices, then pour the remaining filling on top.
- Bake for 55 minutes. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- In a saucepan, combine sugar, lemon juice, and lemon zest. Stir in the cornstarch mixture and cook until thickened. Cool slightly and pour over the cheesecake.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Add dollops or pipe onto the cheesecake before serving.
Notes
For a gluten-free version, use almond flour or gluten-free graham crackers for the crust.
Cheesecake is best when chilled overnight before serving.
Can be frozen (without whipped cream) for up to one month.
Use room-temperature ingredients to ensure a smooth filling.
Nutrition
- Calories: 560
- Sugar: 32g
- Fat: 40g
- Carbohydrates: 43g
- Protein: 7g