Description
This Strawberry Lemonade Cheesecake combines the creamy richness of classic cheesecake with the bright, tangy flavors of fresh strawberries and zesty lemon. With a buttery graham cracker crust and a sweet strawberry lemonade topping, it’s the perfect summer dessert that will leave everyone wanting more.
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
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup chopped strawberries
For the Strawberry Lemonade Topping:
- 1 cup sliced strawberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture 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 well after each addition. Stir in vanilla, lemon juice, and lemon zest until combined. Fold in chopped strawberries.
- Pour the cheesecake batter over the crust.
- Bake for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the topping, combine sliced strawberries, sugar, lemon juice, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly until thickened and bubbly. Allow to cool, then spread over the chilled cheesecake.
Notes
- For a smoother texture, ensure the cream cheese is fully softened before mixing.
- To enhance the lemon flavor, you can add a little more zest or juice, depending on your taste preference.
- The cheesecake can be made a day ahead, and the flavors improve as it chills.
- Prep Time: 30 minutes
- Cook Time: 60 minutes