Strawberry Lemonade Cheesecake

This Strawberry Lemonade Cheesecake combines the creamy richness of classic cheesecake with a refreshing citrus twist and a sweet strawberry topping. The graham cracker crust adds a perfect crunch, making this dessert a delightful and elegant treat for any occasion.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 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
• 1 tablespoon lemon zest

For the Strawberry Topping:

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

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Prepare the Crust: In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan.
3. Make the Cheesecake Filling: In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then incorporate the eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon juice, and lemon zest until fully combined.
4. Bake the Cheesecake: Pour the cheesecake batter over the crust, smoothing it evenly. Bake for 50-60 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
5. Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours, or overnight, to fully set.
6. Prepare the Strawberry Topping: In a small saucepan, combine sliced strawberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Let it cool before spreading it over the chilled cheesecake.
7. Make the Whipped Cream: In a chilled bowl, whip heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Spread or pipe the whipped cream over the strawberry topping just before serving.

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

Variations

• Berry Mix: Substitute some of the strawberries with other berries like raspberries or blueberries for a mixed berry topping.
• Ginger Crust: Use crushed ginger snaps instead of graham crackers for a spiced twist on the crust.
• Lemon Variation: Increase the lemon zest for a more pronounced citrus flavor in the filling.

Storage/Reheating

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Reheating: Serve chilled. If you prefer a softer texture, allow the cheesecake to come to room temperature for about 30 minutes before serving.

10 FAQs

1. Can I use a different pan?

• Yes, you can use a different pan, but adjust the baking time as needed. A smaller pan will require a longer baking time.

1. Can I make this cheesecake ahead of time?

• Yes, this cheesecake can be made up to 2 days in advance and stored in the refrigerator.

1. Can I freeze this cheesecake?

• Yes, you can freeze the cheesecake for up to 2 months. Thaw in the refrigerator overnight before serving.

1. Can I use store-bought lemon juice?

• Fresh lemon juice is preferred for the best flavor, but store-bought lemon juice can be used in a pinch.

1. Can I substitute the sour cream?

• Greek yogurt can be used as a substitute for sour cream.

1. What can I use instead of cornstarch in the topping?

• Arrowroot powder or tapioca starch can be used as alternatives to cornstarch.

1. How do I know when the cheesecake is done baking?

• The cheesecake is done when the edges are set and the center is slightly jiggly but not liquid.

1. Can I add chocolate to the cheesecake?

• Yes, you can fold in chocolate chips or swirl in melted chocolate for added flavor.

1. How do I prevent cracks in the cheesecake?

• Avoid overmixing the batter and use a water bath to prevent cracks. Allow the cheesecake to cool gradually.

1. Can I make the topping in advance?
   • Yes, you can prepare the strawberry topping a day ahead and store it in the refrigerator until ready to use.

Conclusion

This Strawberry Lemonade Cheesecake is a delightful and refreshing dessert that perfectly balances creamy cheesecake with tangy lemon and sweet strawberry topping. It’s a showstopper for any gathering, offering a beautiful presentation and a deliciously satisfying taste. Enjoy this decadent treat as a centerpiece for your next celebration or as a special indulgence.

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