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