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Luscious Strawberry Lemon Cheesecake

This strawberry lemon cheesecake is a delightful blend of tangy and sweet flavors, featuring a buttery crust, creamy filling, and fresh strawberries.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup melted butter
  • 0.25 cups ¼ cup granulated sugar
For the Cheesecake Filling
  • 16 oz 2 (8 oz) packages of cream cheese, softened
  • 0.5 cups ½ cup granulated sugar
  • 1 tsp 1 tsp vanilla extract
  • 2 large 2 large eggs
  • 2 tbsp 2 tablespoons fresh lemon juice
  • 1 unit Zest of 1 lemon
For the Topping
  • 2 cups 2 cups fresh strawberries, sliced
  • 0.25 cups ¼ cup strawberry jam (optional)
  • 1 dollop A dollop of whipped cream (for serving, if desired)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press firmly into the bottom of the springform pan.
Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Gradually add sugar and vanilla, mixing until well combined.
  2. Slowly beat in eggs one at a time, followed by lemon juice and zest.
Baking
  1. Pour the cheesecake filling over your prepared crust and spread it evenly.
  2. Bake for 50-60 minutes, or until edges are set but center is slightly jiggly.
Cooling
  1. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour.
  2. Transfer to the fridge to chill for at least 4 hours (or overnight).
Topping and Serving
  1. Toss fresh strawberries with strawberry jam for an extra touch.
  2. Spread strawberries over the cheesecake, garnish with whipped cream, slice, and enjoy!

Notes

Don’t skip the chilling time; it’s crucial for the perfect texture! You can use store-bought lemon curd instead of fresh lemon juice and zest if you're in a pinch.