Description
Creamy strawberry lemonade cheesecake brings summer’s sweetest memories to dessert lovers’ tables. Zesty citrus and lush berry flavors dance together, creating a refreshing slice of pure indulgence you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) heavy cream
- 3 large eggs
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Flavor and Sweetening Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup fresh strawberry puree
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven at 325F (165C) and lightly coat a 9-inch springform pan with non-stick spray.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly and evenly into the pan’s bottom to create a compact crust.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky smooth consistency. Incorporate sour cream gradually, then add eggs individually, ensuring thorough blending after each egg. Fold in fresh lemon juice and zest, mixing until uniformly distributed.
- Gently transfer the cheesecake batter over the prepared crust, using a spatula to create an even surface.
- Bake for 50-60 minutes until the center appears set with a slight wobble. Turn off the oven, crack the door open, and allow the cheesecake to rest inside for an additional hour.
- Carefully remove the cheesecake and let it cool completely at room temperature. Refrigerate for a minimum of 4 hours or preferably overnight to set properly.
- Create the strawberry topping by combining strawberries, sugar, lemon juice, cornstarch, and water in a saucepan. Simmer over medium heat, stirring continuously until the mixture thickens and becomes glossy. Cool the sauce completely before spreading over the chilled cheesecake.
- Prepare the whipped cream by beating heavy cream in a chilled bowl until it begins to thicken. Add powdered sugar and vanilla extract, continuing to whip until stiff, peaked texture is achieved.
- Just before serving, generously spread the whipped cream over the strawberry topping, creating an elegant finish.
Notes
- Crack-Proof Technique: Let the cheesecake cool gradually inside the oven with the door slightly open to prevent surface cracking and ensure smooth, creamy texture.
- Flavor Boost: Use fresh lemon zest and juice for vibrant, bright citrus notes that enhance the overall cheesecake taste.
- Make-Ahead Magic: This dessert gets better overnight, allowing flavors to meld and develop a richer, more complex profile.
- Gluten-Free Adaptation: Swap graham cracker crumbs with gluten-free cookie crumbs or ground nuts for a celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 209
- Sugar: 3 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg