Strawberry Lemonade Cheesecake

This Strawberry Lemonade Cheesecake is a perfect combination of sweet strawberries and zesty lemon, offering a refreshing twist on a classic dessert. With a buttery graham cracker crust, a smooth and tangy cream cheese filling, and a fresh strawberry topping, it’s an ideal dessert for summer gatherings or any special occasion.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup lemon juice
• Zest of 1 lemon

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water

Directions

1. Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
4. Add the sour cream and mix well. Then, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
5. Stir in the vanilla extract, lemon juice, and lemon zest until well combined.
6. Pour the cheesecake filling over the graham cracker crust and spread it evenly.
7. Bake in the preheated oven for 50-60 minutes, or until the center is set and no longer jiggles.
8. Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
9. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.
10. To make the strawberry topping, combine the strawberries, granulated sugar, lemon juice, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
11. Allow the topping to cool before spreading it over the chilled cheesecake.
12. Slice and serve.

Servings and Timing

• Prep Time: 30 minutes
• Baking Time: 50-60 minutes
• Chilling Time: 5 hours
• Total Time: 6 hours 30 minutes
• Servings: 12 slices
• Calories: Approximately 410 kcal per slice

Variations

1. Mixed Berry Topping: Swap the strawberries for a combination of mixed berries, such as blueberries, raspberries, and blackberries, for a different flavor profile.
2. Gluten-Free Option: Use gluten-free graham cracker crumbs for the crust to make this cheesecake gluten-free.
3. Chocolate Drizzle: Add a decadent touch by drizzling melted chocolate over the top of the strawberry layer before serving.

Storage and Reheating

• Storage: Store the cheesecake in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to keep it fresh.
• Freezing: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving.
• Reheating: Cheesecake is best served cold, but if you prefer it at room temperature, allow it to sit out for 15-20 minutes before serving. Avoid microwaving to preserve its texture.

10 Frequently Asked Questions (FAQs)

1. Can I use bottled lemon juice instead of fresh?
   Fresh lemon juice is recommended for the best flavor, but bottled can be used if necessary.
2. What if I don’t have a springform pan?
   You can use a regular 9-inch round cake pan, but lining it with parchment paper will help with easier removal.
3. Can I use frozen strawberries?
   Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before using.
4. How do I prevent cracks in my cheesecake?
   To prevent cracks, avoid overmixing the batter and cool the cheesecake slowly in the oven with the door ajar.
5. Can I substitute the sour cream?
   You can substitute sour cream with Greek yogurt or crème fraîche for a similar texture and flavor.
6. Why is my cheesecake jiggly in the center?
   It’s normal for the center of the cheesecake to have a slight jiggle after baking. It will firm up as it cools and sets in the refrigerator.
7. How can I thicken my strawberry topping if it’s too runny?
   If the topping is too runny, cook it a bit longer or add an extra teaspoon of cornstarch to thicken it.
8. Can I make the cheesecake ahead of time?
   Yes, this cheesecake can be made a day or two in advance and stored in the fridge until you’re ready to serve.
9. What’s the best way to slice a cheesecake cleanly?
   To slice the cheesecake cleanly, dip your knife in warm water, wipe it off, and make each cut. Repeat for each slice.
10. What can I substitute for the graham cracker crust?
    You can use crushed vanilla wafers, Oreos, or digestive biscuits for the crust instead of graham crackers.

Conclusion

Strawberry Lemonade Cheesecake offers a delicious combination of sweet strawberries and tart lemon, making it a refreshing and delightful dessert. Perfect for summer parties or family gatherings, this cheesecake will satisfy your cravings for something sweet and tangy. With simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your dessert collection. The variations allow for customization, and the helpful storage tips ensure you can enjoy this cheesecake for days!

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