Description
A creamy and tangy strawberry lemon cheesecake that combines the flavors of fresh strawberries and zesty lemons for a delightful dessert.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 4 large eggs
- 1/4 cup strawberry preserves
- Fresh strawberries, sliced
- 1/2 cup granulated sugar (for glaze)
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla 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
- Make sure the cream cheese is softened for easier mixing.
- Chilling the crust helps it set properly.
- For a more intense strawberry flavor, use fresh strawberries in the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Strawberry Lemon Cheesecake, strawberry lemon cheesecake bars