Description
A luscious and creamy Strawberry Lemon Cheesecake featuring a buttery graham cracker crust, zesty lemon-infused cream cheese filling, and a fresh strawberry topping. This classic American dessert balances tart citrus with sweet strawberries for a refreshing treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
Instructions
- Prepare the crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is evenly moistened. Press it firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then allow to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed after each to incorporate without adding excess air. Blend in the sour cream, heavy cream, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt until just combined, being careful not to overmix.
- Assemble and bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent cracking. Then, remove it from the oven and allow it to cool completely at room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavor.
- Prepare the topping and serve: Before serving, warm the strawberry jam slightly until it becomes more fluid. Toss the sliced fresh strawberries with the warmed jam, then spoon the mixture evenly over the chilled cheesecake. Slice and serve.
Notes
- For extra brightness, add a splash of limoncello to the filling before baking.
- The cheesecake can be made 1–2 days ahead and stored covered in the refrigerator.
- Freeze any leftovers tightly wrapped for up to 2 months to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 29 g
- Sodium: 310 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
