Strawberry Lemon Cheesecake

Strawberry Lemon Cheesecake

This cheesecake combines a graham cracker crust with a smooth, creamy filling flavored with fresh strawberries and lemon zest, resulting in a bright, tangy dessert. It features a firm yet velvety texture and a glossy strawberry topping that adds a vibrant visual contrast.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method

Ingredients

Graham cracker crumbs 1½ cups: Create Buttery crunchy crust base.
Sugar ¼ cup: Sweetens Crust for balanced flavor.
Unsalted butter 6 tablespoons: Binds Crust and adds richness.
Cream cheese 24 ounces: Forms Smooth creamy filling texture.
Granulated sugar 1 cup: Adds Balanced sweetness to filling.
Large eggs 4: Provide Structure and set cheesecake.
Fresh lemon juice ¼ cup: Gives Bright tangy citrus flavor.
Lemon zest 1 teaspoon: Enhances Fresh aromatic notes.
Strawberries 1–1½ cups sliced: Provide juicy sweetness and create a vibrant fresh topping.
Sugar 2 tablespoons: Macerates Strawberries for extra sweetness.

Equipment

Mixing Bowls
Hand mixer or whisk
Springform or cake pan
Spatula
Knife

Method

Preheat oven to 325°F (165°C).
Mix graham crumbs, sugar, and melted butter.
Press mixture into greased pan base firmly.
Bake crust for 8–10 minutes, then cool.
Beat softened cream cheese until smooth.
Add sugar and mix until creamy.
Beat in eggs one at a time gently.
Add lemon juice gradually on low speed, then gently fold in lemon zest to keep the batter smooth.
Pour filling evenly over prepared crust.
Bake for 45–50 minutes until edges are set but the center still has a slight gentle jiggle.
Turn off the oven and let the cheesecake rest inside with the door slightly open for 30 minutes before cooling at room temperature.
Cool completely then refrigerate several hours.
Top with sugared strawberries before serving.