Strawberry Lemon Cheesecake

I love how this Strawberry Lemon Cheesecake balances creamy richness with tangy lemon and sweet strawberries. It’s easy to make, even if you’re not a baking pro, and the vibrant flavors always impress at parties. The buttery crust, smooth filling, and fresh strawberry glaze come together perfectly. It’s a dessert that feels fancy but doesn’t take all day. Stick around, and I’ll show you how to make it step by step!

What You’ll Love About This Recipe

This Strawberry Lemon Cheesecake is a delightful dessert that combines tangy and sweet flavors for a rejuvenating treat.

Here’s why you’ll love it:

• Perfect Balance: The creamy cheesecake pairs beautifully with the zesty lemon and fresh strawberry topping.
• Easy to Make: Simple steps and common ingredients make this recipe accessible for all skill levels.
• Crowd-Pleaser: Its vibrant flavors and elegant presentation are sure to impress at any gathering.

Recipe

Indulge in the perfect blend of tangy lemon and sweet strawberry with this delightful Strawberry Lemon Cheesecake. This recipe combines a creamy cheesecake filling with a buttery graham cracker crust, topped with a fresh strawberry glaze. It’s a rejuvenating dessert that’s sure to impress.

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• For the Cheesecake Filling:
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• For the Strawberry Glaze:
• 2 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, and lemon zest. Pour the filling over the cooled crust.
4. Bake for 45-50 minutes or until the center is set. Let the cheesecake cool completely, then refrigerate for at least 4 hours.
5. Make the Strawberry Glaze: In a saucepan, combine strawberries and sugar. Cook over medium heat until strawberries soften. Mix cornstarch with water and add to the strawberries, stirring until thickened. Cool the glaze and spread it over the chilled cheesecake before serving.

Notes:

• Verify all ingredients are at room temperature for a smoother filling.
• For a firmer crust, bake it for an additional 5 minutes.

Time:

• Prep Time: 20 minutes
• Cooking Time: 55 minutes
• Serving: 12
• Calories: 380 per slice
• Cuisine: American

Nutrition

This Strawberry Lemon Cheesecake is a delightful treat, but it’s important to be mindful of its nutritional content. Below is a breakdown of the key nutritional values per serving.

What To Serve With It

Pairing this strawberry lemon cheesecake with the right sides can take it from great to unforgettable.

I love serving it with invigorating beverages like iced tea, lemonade, or a sparkling rosé—they balance the richness perfectly.

For dessert pairings, try fresh berries, a dollop of whipped cream, or a drizzle of honey for extra sweetness.

Sometimes, I’ll add a scoop of vanilla ice cream for a cool contrast.

These simple touches let the cheesecake shine while giving you the freedom to mix and match.

It’s all about creating a dessert experience that feels just right for you.

Frequently Asked Questions

Can I Use Frozen Strawberries?

I can use frozen strawberries if I want; they’re convenient and work well in most recipes. I’ve noticed slight flavor differences—frozen ones can be a bit milder, but they still bring that sweet, fruity vibe I love.

How Long Does It Take to Set in the Fridge?

I’d let it chill for at least 4 hours to set properly, but overnight’s better for firmness. My chilling tips? Keep the fridge cool, and don’t rush it—letting it rest guarantees the perfect setting time.

Can I Substitute Cream Cheese With Another Ingredient?

I’ve got to say, experimenting in the kitchen is my bread and butter. You can swap cream cheese with alternative ingredients like Greek yogurt or ricotta, but expect texture differences—they’ll be lighter and less dense.

Is This Recipe Gluten-Free?

I’m checking if this recipe’s gluten-free, and it depends on the ingredients. I’d use gluten-free alternatives like almond flour for the crust. If I need dairy-free options, I’d swap cream cheese for cashew or coconut-based substitutes.

Can I Make This Without a Springform Pan?

Yes, I can make this without a springform pan. I’ll use alternative pans like a regular cake pan or pie dish, though I’ll line it well for easy removal. Cheesecake textures might vary slightly, but it’ll still taste amazing.