The Perfect Refreshing Strawberry Lemon Cheesecake!

Looking for a dessert that’s as refreshing as it is indulgent? This strawberry lemon cheesecake combines the brightness of citrus with the sweetness of strawberries for a dessert that’s pure bliss. With a creamy, zesty filling, a buttery graham cracker crust, and a luscious strawberry topping, this cheesecake is perfect for spring, summer, or any time you want a burst of fruity flavor.

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/3 cup sour cream
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the strawberry topping:

• 2 cups fresh strawberries, hulled and sliced
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Equipment

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Saucepan
• Spatula

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C).
2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
4. Pour the filling over the cooled crust, spreading it evenly.

Step 3: Bake the Cheesecake

1. Place the springform pan in a water bath or on a baking sheet to prevent cracking.
2. Bake for 50–60 minutes, or until the center is slightly jiggly but the edges are set.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
4. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Topping

1. In a saucepan, combine the sliced strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5–7 minutes).
2. Allow the topping to cool completely before spreading it over the chilled cheesecake.

Step 5: Assemble and Serve

1. Remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Spread the strawberry topping over the cheesecake. Slice and serve chilled.

Tips

• For a smoother filling, ensure the cream cheese is at room temperature before mixing.
• Garnish with fresh lemon slices, whipped cream, or extra strawberries for a beautiful presentation.
• Leftovers can be stored in the fridge for up to 5 days.

This strawberry lemon cheesecake is the ultimate refreshing dessert, combining creamy richness with vibrant, fruity flavors. Whether you’re hosting a party or simply craving something sweet, this cheesecake is sure to impress. Give it a try and enjoy the perfect harmony of strawberries and lemon in every bite!

The Perfect Refreshing Strawberry Lemon Cheesecake!

Indulge in the perfect combination of tangy lemon and sweet strawberries with this refreshing strawberry lemon cheesecake. A show-stopping dessert for any occasion!

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Equipment

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Saucepan
• Spatula

Ingredients

  

• For the crust:
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter melted
• 1/4 cup granulated sugar
• For the filling:
• 3 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/3 cup sour cream
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• For the strawberry topping:
• 2 cups fresh strawberries hulled and sliced
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

 

• Step 1: Prepare the Crust
• Preheat your oven to 325°F (165°C).
• In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
• Step 2: Make the Cheesecake Filling
• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, beating well after each addition.
• Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
• Pour the filling over the cooled crust, spreading it evenly.
• Step 3: Bake the Cheesecake
• Place the springform pan in a water bath or on a baking sheet to prevent cracking.
• Bake for 50–60 minutes, or until the center is slightly jiggly but the edges are set.
• Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
• Transfer to the refrigerator and chill for at least 4 hours or overnight.
• Step 4: Prepare the Strawberry Topping
• In a saucepan, combine the sliced strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5–7 minutes).
• Allow the topping to cool completely before spreading it over the chilled cheesecake.
• Step 5: Assemble and Serve
• Remove the cheesecake from the springform pan and transfer it to a serving plate.
• Spread the strawberry topping over the cheesecake. Slice and serve chilled.