Luscious Strawberry Lemon Cheesecake: A Refreshing & Creamy Delight

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  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, lemon zest, and melted butter.
  3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
  4. Bake for 8–10 minutes, then let it cool.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing after each addition.
  3. Stir in vanilla extract, lemon juice, and lemon zest.
  4. Fold in sour cream or Greek yogurt until fully combined.

Step 3: Bake the Cheesecake

  1. Pour the filling over the cooled crust and smooth the top.
  2. Bake for 45–50 minutes until the center is slightly jiggly but set around the edges.
  3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
  4. Refrigerate for at least 4 hours (preferably overnight) before adding the topping.

Step 4: Prepare the Strawberry Topping

  1. In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
  2. Cook for 5 minutes, stirring occasionally until strawberries release juice.
  3. Stir in the cornstarch slurry and cook until the sauce thickens.
  4. Let it cool completely before spreading over the cheesecake.

Step 5: Assemble & Serve

  1. Spread the strawberry topping evenly over the chilled cheesecake.
  2. Garnish with lemon zest or fresh strawberries.
  3. Slice and enjoy your luscious strawberry lemon cheesecake!

Serving and Storage Tips

  • Serve chilled for the best texture.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze individual slices for up to 3 months (wrap tightly and thaw in the fridge overnight).

Variants

  1. No-Bake Strawberry Lemon Cheesecake – Skip baking, use whipped cream instead of eggs, and refrigerate for at least 6 hours.
  2. Gluten-Free Version – Use gluten-free cookies or almond flour for the crust.
  3. Dairy-Free Alternative – Substitute cream cheese with cashew cream or coconut cream cheese.
  4. Extra Fruity Cheesecake – Mix blueberries or raspberries into the strawberry topping.
  5. Lemon Meringue Cheesecake – Add a toasted meringue layer for a fancy twist.

FAQ

1. Why did my cheesecake crack?

Cracks occur from overbaking or sudden temperature changes. Let it cool gradually and don’t overmix the batter.

2. Can I make this cheesecake ahead of time?

Yes! It tastes even better the next day, so prepping 24 hours ahead is ideal.

3. Can I use frozen strawberries for the topping?

Absolutely! Just thaw and drain excess liquid before cooking.

4. How do I prevent a soggy crust?

Bake the crust before adding the filling and ensure it’s completely cooled before pouring in the batter.

5. Do I need a water bath for baking?

A water bath helps prevent cracks but is optional. If skipping, place a pan of hot water on the bottom rack for added moisture.

Final Thoughts

This Luscious Strawberry Lemon Cheesecake is a creamy, fruity, and zesty masterpiece that’s easy to make yet impressive enough for special occasions. The lemony freshness and juicy strawberries make every bite a refreshing delight!

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