Description
A creamy lemon-infused cheesecake layered with a buttery graham cracker crust and topped with fresh strawberries and whipped cream. This Strawberry Lemonade Cheesecake brings together the perfect balance of citrus and sweetness, ideal for any occasion.
Ingredients
Scale
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
Instructions
- Preheat the 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 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, mixing well after each addition. Stir in lemon juice and lemon zest.
- 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 inside with the door slightly open for 1 hour.
- Remove from the oven and 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 small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Allow to cool, then spread over the chilled cheesecake.
- For the whipped cream, whip the heavy cream in a chilled bowl until it begins to thicken. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
- Spread whipped cream over the strawberry topping just before serving.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- Refrigerating overnight enhances the flavor and texture.
- For an extra burst of lemon flavor, add more lemon zest to the filling.
- Prep Time: 30 minutes
- Cook Time: 60 minutes