Description
Sweet summer memories dance through this strawberry lemonade cheesecake, blending zesty citrus with luscious berries in a creamy, refreshing dessert. Cool slices will transport you to sunlit porches and lazy afternoon gatherings with friends.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Cheesecake Filling Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Strawberry Topping Ingredients:
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Prepare the oven at 325F (163C) and coat a 9-inch springform pan with a light grease to prevent sticking.
- Combine graham cracker crumbs, sugar, and melted butter until the mixture becomes uniform, then firmly press into the pan’s bottom to create a compact crust foundation.
- Using an electric mixer, whip cream cheese until achieving a silky, smooth consistency without lumps.
- Incorporate sugar and flour into the cream cheese, blending thoroughly to create a uniform mixture.
- Introduce sour cream, fresh lemon juice, and zesty lemon zest, stirring until ingredients are completely integrated.
- Carefully add eggs one at a time, gently mixing after each addition to maintain a smooth texture without overbeating.
- Delicately fold strawberry puree into the cheesecake batter, creating soft swirls of pink throughout the mixture.
- Transfer the entire batter into the prepared crust-lined springform pan, ensuring even distribution.
- Bake for 50-60 minutes, watching for a set center and slightly golden edges as indicators of proper doneness.
- Remove from oven and allow to cool at room temperature for one hour, then transfer to refrigerator.
- Chill for minimum 4 hours or ideally overnight to achieve optimal flavor and texture setting.
- Before serving, optionally adorn with dollops of whipped cream and scatter fresh strawberry slices for an elegant presentation.
Notes
- Achieve a silky smooth texture by ensuring cream cheese is at room temperature before mixing, which prevents lumps and creates a creamy consistency.
- Prevent cracks by baking the cheesecake in a water bath, wrapping the springform pan with aluminum foil to keep water from seeping in during baking.
- For gluten-free adaptation, substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour to maintain the crust’s crispy texture.
- Control sweetness by adjusting strawberry puree amount or using less ripe strawberries, which have a more tart flavor profile and balance the dessert’s overall sweetness.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 212
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg