The Dreamy Strawberry Lemonade Cheesecake Recipe You’ll Love

Cool summer afternoons call for a delightful strawberry lemonade cheesecake that bursts with tangy sweetness.

Creamy layers promise a refreshing twist on classic dessert traditions.

Zesty citrus notes dance alongside smooth cream cheese and vibrant strawberry puree.

Fresh ingredients blend into a dreamy confection that catches everyone’s attention.

Delicate flavors weave through each decadent bite, offering pure culinary magic.

Light and luscious, this dessert brings joy to any gathering.

Why Strawberry Lemonade Cheesecake Is So Beloved

• Craft a Crowd-Pleaser: This strawberry lemonade cheesecake brings together tangy and sweet flavors that will impress everyone at the gathering.
• Tackle a Baking Challenge: Perfect for home bakers looking to elevate their skills with a show-stopping dessert that looks professionally made.
• Celebrate Seasonal Freshness: Highlights summer's best ingredients with bright strawberries and zesty lemon, creating a refreshing twist on classic cheesecake.
• Make-Ahead Magic: Prepare this dessert in advance, giving you stress-free entertainment options that look like you spent hours in the kitchen.

Key Ingredients in Strawberry Lemonade Cheesecake

• Graham Cracker Crumbs: A sweet and crunchy base that provides a delightful texture for the cheesecake.
• Sugar: Adds sweetness to the crust and helps bind the ingredients together.
• Butter: Melted butter helps the crumbs stick and creates a rich, golden crust.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and smooth texture.
• Sugar: Provides sweetness and balances the tanginess of the cream cheese.
• Sour Cream: Adds richness and a subtle tangy flavor to the cheesecake.
• Eggs: Help bind the ingredients and provide structure to the cheesecake.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
• Lemon Juice, Lemon Zest: Bring a bright, citrusy flavor to the cheesecake.

• Strawberries, Sugar, Lemon Juice: Create a sweet and tangy fruit sauce.
• Cornstarch, Water: Help thicken the strawberry topping and create a glossy consistency.

How to Prepare Strawberry Lemonade Cheesecake

Step 1: Prepare the Oven and Pan

Warm up your oven to a cozy 325F (165C). Grab a 9-inch springform pan and give it a light butter massage to prevent sticking.

Step 2: Create the Crunchy Crust

Mix together graham cracker crumbs, sugar, and melted butter in a bowl. Press this delightful mixture firmly into the bottom of your prepared pan, creating a solid foundation for your cheesecake.

Step 3: Whip Up the Creamy Filling

In a large mixing bowl, beat cream cheese and sugar until they become silky smooth. Gently add sour cream, then introduce eggs one by one, giving each a gentle beating after joining the party. Sprinkle in vanilla extract, lemon juice, and lemon zest, stirring until everything is beautifully combined.

Step 4: Pour and Spread the Batter

Carefully pour the luscious cheesecake batter over the crust, spreading it evenly to create a perfect canvas of creamy goodness.

Step 5: Bake to Perfection

Slide the pan into the oven and bake for 50-60 minutes. You’ll know it’s ready when the center looks set and slightly firm. Once done, turn off the oven but leave the cheesecake inside with the door slightly ajar for a gentle 1-hour cool-down.

Step 6: Chill and Rest

Allow the cheesecake to cool completely at room temperature. Then tuck it into the refrigerator for a minimum of 4 hours or, even better, overnight to develop its full flavor potential.

Step 7: Create the Strawberry Topping

• Fresh strawberries
• Sugar
• Lemon juice
• Cornstarch
• Water

Combine these in a saucepan and cook over medium heat. Stir constantly until the mixture thickens and becomes bubbly. Let it cool down, then lovingly spread over the chilled cheesecake.

Step 8: Serve and Enjoy

Slice, serve, and watch everyone’s eyes light up with the first heavenly bite of your strawberry lemonade cheesecake!

Pro Tips to Enhance Strawberry Lemonade Cheesecake

• Prevent Cracking Carefully: Cool the cheesecake slowly in the oven with the door slightly open to prevent sudden temperature changes that cause unsightly cracks.
• Zest for Maximum Flavor: Use fresh lemon zest and juice to enhance the citrusy notes and brighten the overall taste of the cheesecake.
• Smooth Mixing Technique: Beat cream cheese and sugar thoroughly until completely smooth, ensuring no lumps remain for a silky texture.
• Slice with Dental Floss: Use unflavored dental floss to cut clean, precise slices without disturbing the beautiful strawberry topping.
• Stabilize Strawberry Sauce: Cook the strawberry topping until it reaches a thick, glossy consistency to prevent runny sauce on your cheesecake.

Delicious Twists for Strawberry Lemonade Cheesecake

• No-Bake Berry Bliss: Replace baked cheesecake with a chilled version using gelatin and whipped cream, topped with mixed berry compote instead of strawberry.
• Gluten-Free Citrus Dream: Swap graham cracker crust with almond flour and crushed nuts, using gluten-free ingredients throughout the recipe.
• Vegan Strawberry Zinger: Create a cashew-based cheesecake using silken tofu, coconut cream, and plant-based cream cheese, with agar-agar to set the filling.
• Low-Carb Lemon Berry Treat: Substitute graham crackers with crushed pecans and erythritol, using cream cheese and monk sugar to reduce carbohydrate content.

Pairing Suggestions for Strawberry Lemonade Cheesecake

• Pair Citrusy White Wine: Select a crisp, bright Sauvignon Blanc or Pinot Grigio to complement the lemon zest and strawberry notes in the cheesecake, enhancing its tangy and fruity flavors.
• Serve Sparkling Rosé: Choose a light, effervescent rosé that matches the dessert's sweet-tart profile, cutting through the creamy richness while echoing the strawberry topping's vibrant color.
• Match Fresh Berry Sorbet: Scoop a homemade or store-bought strawberry or raspberry sorbet alongside the cheesecake to amplify the fruit essence and provide a refreshing, palate-cleansing contrast.

How to Keep Strawberry Lemonade Cheesecake Fresh

• Store the cheesecake in an airtight container or cover tightly with plastic wrap. Keep in the refrigerator for up to 5 days, ensuring the strawberry topping remains fresh and vibrant.
• Wrap the entire cheesecake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, maintaining its creamy texture and flavor.
• Move the frozen cheesecake to the refrigerator overnight. Let it sit at room temperature for 15-20 minutes before serving to soften slightly and enhance its taste.
• Gently warm individual slices in the microwave for 10-15 seconds on low power.

Common Questions About Strawberry Lemonade Cheesecake

• Can I use frozen strawberries for the topping?

Yes, you can use frozen strawberries. Thaw them completely and drain excess liquid before cooking to prevent the topping from becoming too watery.

• How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, bake at the correct temperature, and use the water bath method or slow cooling technique in the oven to prevent cracks from forming.

• What type of cream cheese works best?

Use full-fat, room temperature cream cheese in block form for the smoothest and richest cheesecake texture. Avoid low-fat or whipped cream cheese varieties.

Strawberry Lemonade Cheesecake Recipe

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4.6 from 30 reviews

• Total Time: 5 hours 30 minutes
• Yield: 8 1x

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Description

Creamy strawberry lemonade cheesecake brings summer’s zesty sweetness to classic dessert lovers. Delicate graham cracker crust and silky filling blend tangy citrus with sweet berry notes, creating a refreshing treat that delights.

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Ingredients

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Main Ingredients:

• 16 ounces (454 grams) cream cheese, softened
• 1 cup (240 milliliters) heavy cream
• 3/4 cup (180 milliliters) strawberry puree

Crust Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Additional Ingredients:

• 1/2 cup (100 grams) granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup (60 milliliters) sour cream
• 2 tablespoons cornstarch

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Instructions

1. Craft a buttery graham cracker foundation by mixing crumbs with sugar and melted butter, pressing firmly into a greased 9-inch springform pan.
2. Whip cream cheese and sugar until silky smooth, gradually incorporating sour cream and eggs, ensuring each addition is fully integrated.
3. Infuse the creamy mixture with bright notes of vanilla, fresh lemon juice, and zesty lemon zest, blending until harmoniously combined.
4. Gently pour the velvety batter over the prepared crust, creating an even surface.
5. Slide the cheesecake into a preheated 325F (165C) oven, baking for 50-60 minutes until the center sets with a gentle wobble.
6. After baking, turn off the oven and crack the door, allowing the cheesecake to rest for one hour, preventing dramatic temperature shifts.
7. Cool the cheesecake completely at room temperature, then refrigerate for a minimum of 4 hours or overnight to achieve optimal texture.
8. Prepare a vibrant strawberry topping by simmering fresh strawberries with sugar, lemon juice, cornstarch, and water in a saucepan over medium heat.
9. Cook the strawberry mixture until it thickens and bubbles, stirring constantly to prevent scorching.
10. Allow the strawberry compote to cool, then lavishly spread over the chilled cheesecake before serving.

Notes

• Ensure cream cheese is at room temperature to prevent lumps and achieve a smooth, creamy texture.
• Use fresh lemon zest and juice for a vibrant, bright citrus flavor that enhances the cheesecake’s richness.
• Prevent cracks by baking in a water bath and allowing the cheesecake to cool gradually with the oven door slightly open.
• Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 182
• Sugar: 5 g
• Sodium: 56 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 15 mg