This Strawberry Lemonade Cheesecake blends creamy cheesecake with the zesty brightness of lemon and the sweet freshness of strawberries. With a buttery graham cracker crust and an optional whipped cream garnish, this dessert is both indulgent and refreshing, making it a perfect choice for any special 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:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 3 large eggs
- 1 cup fresh strawberries, pureed
Optional:
- Whipped cream and additional strawberries for garnish
Directions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add granulated sugar and flour, mixing until well combined. Mix in sour cream, lemon juice, and lemon zest until smooth. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in strawberry puree.
- Bake the Cheesecake: Pour the cheesecake batter over the crust in the springform pan. Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
- Cool and Chill: Allow the cheesecake to cool in the pan for 1 hour. Refrigerate for at least 4 hours or overnight to fully set.
- Garnish and Serve: If desired, garnish with whipped cream and fresh strawberries before serving.
Servings and Timing
- Prep Time: 20 minutes
- Bake Time: 50-60 minutes
- Chill Time: 4 hours
- Total Time: Approximately 5 hours 20 minutes
- Servings: 12 slices
Variations
- Berry Mix: Substitute some or all of the strawberries with other berries like raspberries or blueberries for a different fruit flavor.
- Ginger Crust: Use crushed ginger snap cookies instead of graham crackers for a spiced twist on the crust.
- Extra Citrus: Add more lemon zest or a bit of orange zest to the cheesecake filling for a citrus burst.
Storage/Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Reheating: This cheesecake is best served chilled, but if desired, you can allow it to come to room temperature for about 30 minutes before serving.
10 FAQs
- Can I use a different pan?
- Yes, you can use a different pan. Adjust the baking time if using a different size or shape pan.
- Can I make this cheesecake ahead of time?
- Yes, this cheesecake can be made 1-2 days in advance and stored in the refrigerator.
- Can I freeze this cheesecake?
- Yes, you can freeze the cheesecake for up to 2 months. Thaw in the refrigerator overnight before serving.
- Can I use store-bought lemon juice?
- Fresh lemon juice is recommended for the best flavor, but store-bought lemon juice can be used if needed.
- Can I substitute the sour cream?
- Greek yogurt can be used as a substitute for sour cream.
- What can I use instead of cornstarch?
- Arrowroot powder or tapioca starch can be used instead of cornstarch in the topping.
- 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.
- Can I add chocolate to the cheesecake?
- Yes, you can fold in chocolate chips or swirl in melted chocolate for added flavor.
- How do I prevent cracks in the cheesecake?
- Avoid overmixing the batter, use a water bath, and let the cheesecake cool gradually to minimize cracks.
- 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 luxurious and delightful dessert that perfectly combines the tangy flavor of lemon with the sweetness of strawberries. Its creamy texture and flavorful topping make it a standout treat for any occasion. Whether for a special event or just a sweet indulgence, this cheesecake is sure to impress. Enjoy this refreshing dessert with family and friends!
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Strawberry Lemonade Cheesecake
- Total Time: 1 hour 20 minutes
Description
Experience a luxurious treat with this Strawberry Lemonade Cheesecake. A creamy lemon-flavored cheesecake topped with a fresh strawberry puree, all sitting on a buttery graham cracker crust. Perfect for a refreshing and indulgent dessert.
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:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 3 large eggs
- 1 cup fresh strawberries, pureed
Optional Garnish:
- Whipped cream
- Additional fresh strawberries
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan to form a crust.
- In a large bowl, beat cream cheese until smooth. Add granulated sugar and flour, mixing until combined.
- Mix in sour cream, lemon juice, and lemon zest until well combined.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gently fold in strawberry puree.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
- Allow the cheesecake to cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream and fresh strawberries, if desired, before serving.
Notes
- Ensure the cream cheese is fully softened for a smooth filling.
- For best results, chill the cheesecake overnight to enhance its flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes