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Strawberry Lemon Cheesecake

This delightful Strawberry Lemon Cheesecake features a creamy lemon-flavored filling with a buttery crust, topped with fresh strawberries. It’s a refreshing dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 baking sheet

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter Melted.
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese Softened.
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 unit lemon zest Zest of 1 lemon.
  • 0.25 cup fresh lemon juice
  • 1 cup sour cream
  • 2 cups fresh strawberries Sliced.
  • 2 tablespoons granulated sugar For the topping.

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease the bottom of the springform pan.
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are well coated and resemble wet sand.
  • Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool.
  • In another bowl, beat the cream cheese with an electric mixer until smooth. Gradually add ¾ cup sugar and mix until creamy and well combined.
  • Add the eggs one at a time, mixing well after each addition. Then add vanilla extract, lemon zest, and lemon juice. Mix until everything is well incorporated.
  • Finally, mix in the sour cream until smooth. Pour the cream cheese filling over the cooled crust in the springform pan.
  • Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  • After the cheesecake has cooled, refrigerate for at least 4 hours or overnight for best results.
  • Before serving, mix the sliced strawberries with 2 tablespoons of sugar and let them sit for 15 minutes to create a syrup.
  • Top the cooled cheesecake with the sugared strawberries just before serving.

Notes

For a richer flavor, consider adding a tablespoon of lemon extract to the filling.
You can use store-bought pie crust instead of making your own.
Store any leftovers in the refrigerator for up to 3 days.