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