Description
Sweet and tangy “strawberry lemon bliss cheesecake” celebrates summer’s most delightful flavors with a creamy, zesty masterpiece. Luscious layers meld fresh strawberries and bright lemon notes, promising a delectable dessert experience that will transport you to culinary paradise.
Ingredients
Scale
Main Ingredients:
Crust:
- 1 1/2 cups (360 ml) graham cracker crumbs
- 6 tablespoons (85 grams) unsalted butter, melted
- 1/3 cup (67 grams) sugar
Filling:
- 2 cups (454 grams) cream cheese, softened
- 2 large eggs
- 1 cup (150 grams) fresh strawberries, sliced
- 3/4 cup (150 grams) granulated sugar
Additional Ingredients:
- 2 tablespoons lemon zest
- 1/4 cup (60 ml) lemon juice
- 1 teaspoon vanilla extract
Toppings and Glaze:
- 1/2 cup (120 ml) lemon curd
- 2 tablespoons water
- 1 cup whipped cream
- Fresh strawberries, halved
- Lemon zest, for garnish
Instructions
- Prepare the crust by combining graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake at 350F (175C) for 8 minutes to set the base.
- Lower the oven temperature to 325F (163C). In a large mixing bowl, blend cream cheese until smooth, gradually incorporating sugar, lemon zest, lemon juice, and vanilla extract. Incorporate eggs individually, mixing gently after each addition to maintain a creamy consistency.
- Carefully fold fresh strawberry slices into the cheesecake batter, distributing them evenly throughout the mixture.
- Transfer the batter onto the pre-baked crust, spreading it uniformly. Bake for 35-40 minutes until the center is almost set but still slightly jiggly.
- Remove from the oven and allow the cheesecake to cool completely on a wire rack at room temperature.
- Prepare the lemon glaze by warming lemon curd with a small amount of water in a saucepan over low heat until it reaches a pourable consistency.
- Drizzle the warm lemon glaze evenly over the cooled cheesecake surface.
- Refrigerate the cheesecake for a minimum of 4 hours to ensure proper setting and flavor development.
- Before serving, garnish with dollops of whipped cream, arrange fresh strawberry halves on top, and sprinkle with additional lemon zest for a vibrant presentation.
Notes
- Keep cream cheese at room temperature for smooth, lump-free mixing and ensure even blending.
- Avoid overmixing eggs to prevent air bubbles that can cause cracking during baking.
- Use fresh, ripe strawberries for the most vibrant flavor and color in the cheesecake.
- Create a water bath by placing the springform pan in a larger pan with hot water to prevent cracks and ensure even baking.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 273 kcal
- Sugar: 22 g
- Sodium: 127 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 66 mg