Description
Creamy strawberry lemonade cheesecake brings zesty sunshine to classic dessert lovers. Sweet-tart layers blend perfectly, delivering a refreshing slice of pure summer indulgence you’ll savor with every delightful bite.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
Cheesecake Filling Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 1/2 cup fresh strawberry puree
Topping Ingredients:
- 1/2 cup fresh strawberries, chopped
- 1/4 cup lemon juice
- 2 tablespoons granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
- Prepare the springform pan by greasing it thoroughly and preheat the oven to 325F (165C).
- Craft a buttery graham cracker base by blending crumbs, sugar, and melted butter, then firmly press the mixture into the pan’s bottom.
- Create the creamy cheesecake filling by whipping cream cheese and sugar until silky smooth, gradually incorporating sour cream and eggs while maintaining a uniform texture.
- Enhance the filling’s complexity by gently folding in vanilla, tangy lemon juice, fragrant lemon zest, and vibrant chopped strawberries.
- Carefully transfer the velvety batter onto the prepared crust, ensuring an even distribution.
- Bake the cheesecake for 50-60 minutes until the center sets with a gentle wobble, then employ a unique cooling technique by leaving it in the oven with the door slightly ajar for one hour.
- Allow the cheesecake to cool completely at room temperature before refrigerating for a minimum of 4 hours or ideally overnight.
- Construct a glossy strawberry topping by simmering sliced strawberries with sugar, lemon juice, cornstarch, and water in a saucepan over medium heat until the mixture thickens and becomes gloriously bubbly.
- Once the topping cools to room temperature, generously spread it over the chilled cheesecake, creating a vibrant and appetizing finish.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing to achieve a silky cheesecake texture.
- Gently fold strawberries into batter to prevent color bleeding and maintain distinct fruit pieces throughout the cake.
- Use water bath method by placing springform pan in larger pan with hot water to prevent cracking and create even baking environment.
- For gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes (including baking and cooking topping)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 5 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg