Irresistible Lemon Strawberry Cheesecake
This delightful dessert blends creamy cheesecake with zesty lemon and fresh strawberries, perfect for any gathering.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs Provide a crunchy, sweet base.
- 1/4 cup sugar Enhances crust flavor.
- 1/3 cup melted butter Adds richness and binds the crust.
For the Filling
- 3 packages (8 oz) cream cheese, softened Main ingredient providing rich texture.
- 1 cup sugar Sweetens the cream cheese.
- 3 large eggs Bind the filling.
- 1/3 cup sour cream Adds tangy flavor.
- Zest of 1 lemon Imparts refreshing brightness.
- 1/4 cup fresh lemon juice Enhances lemon flavor.
- 1 tsp vanilla extract Adds depth of flavor.
For the Topping
- 1 1/2 cups fresh strawberries, sliced Add fresh, juicy topping.
- 2 tbsp strawberry jam or jelly (optional) For brushing over strawberries.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until resembling wet sand. Press into the bottom of a 9-inch springform pan to form the crust.
- Bake for 8–10 minutes until golden brown and fragrant. Allow to cool completely.
Making the Filling
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, then add eggs one at a time, mixing well after each. Stir in sour cream, lemon zest, lemon juice, and vanilla extract until well blended.
Baking
- Pour the filling over the cooled crust, smoothing the top. Bake for 45–50 minutes, until the center is set but still slightly jiggles.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour to prevent cracks.
Chilling
- Transfer cheesecake to the fridge to chill for at least 4 hours, preferably overnight.
Serving
- Arrange sliced strawberries decoratively on top. Brush with warm strawberry jam for a glossy finish. Serve chilled.
Notes
Remember to chill the cheesecake properly and avoid overmixing to prevent cracks.