Description
This delicious Strawberry Lemonade Cheesecake features a creamy lemon-infused cheesecake filling on a buttery graham cracker crust, topped with a fresh, tangy strawberry glaze. It’s the perfect balance of sweetness and citrusy tartness for a refreshing summer dessert.
Ingredients
Scale
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
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, then eggs one at a time, beating after each addition. Stir in vanilla extract, lemon juice, and lemon zest until well combined.
- Pour the cheesecake batter over the crust, spreading evenly.
- Bake for 50-60 minutes, or until the center is set. Turn off the oven, leaving the cheesecake in with the door slightly open for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the strawberry topping, combine strawberries, sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Allow to cool, then spread over the chilled cheesecake.
Notes
- Ensure the cream cheese is softened for a smooth filling.
- For a stronger lemon flavor, add more lemon zest.
- Refrigerate overnight for the best results, as the flavors enhance with time.
- Prep Time: 30 minutes
- Cook Time: 60 minutes