Strawberry Lemon Cheesecake: A Summer Delight

Dive into the delightful fusion of tangy lemon and sweet strawberries with our Strawberry Lemon Cheesecake recipe. This dessert is a perfect symphony of flavors, promising a refreshing twist on the classic cheesecake. With a crunchy graham cracker crust, a creamy filling enriched with the zest of lemons and the sweetness of strawberries, topped with a lemon glaze and a light whipped cream, it’s a celebration of summer in every bite. Whether you’re an experienced baker or new to the kitchen, this recipe is designed to guide you through each step, ensuring a stunning dessert that’s bound to impress.

Ingredients and Directions

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar

For the Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• Zest of 2 lemons
• 4 large eggs
• 1/4 cup strawberry preserves
• Fresh strawberries, sliced

F or the Lemon Glaze:

• 1/2 cup granulated sugar
• 1/4 cup lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon cornstarch mixed with 1 tablespoon water

Fo r the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions:

1. Crust Preparation: Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Chill for 30 minutes.
2. Preheat oven to 325°F (163°C).
3. Filling: Mix cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon zest. Incorporate eggs one at a time, beating just until combined.
4. Pour half of the filling over the crust, layer with fresh strawberry slices, then cover with the remaining filling.
5. Baking: Bake for 55 minutes. Allow to cool in the oven with the door ajar.
6. Lemon Glaze: Heat sugar, lemon juice, and zest in a saucepan. Stir in cornstarch mixture; cook until thick. Cool slightly and pour over cheesecake.
7. Whipped Cream Topping: Whip heavy cream with powdered sugar and vanilla. Dollop on cheesecake before serving.

Notes

• Prep Time: 25 minutes | Cooking Time: 55 minutes Kcal: 560 | Servings: 12
• Serving Suggestions: For an extra touch of elegance, garnish with lemon slices and additional fresh strawberries.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. The cheesecake can also be frozen, without the whipped cream topping, for up to a month.

Nutritional Breakdown (per serving)

• Calories: 560
• Carbohydrates: 45g
• Protein: 8g
• Fat: 39g
• Saturated Fat: 23g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 165mg
• Sodium: 350mg
• Potassium: 200mg
• Fiber: 1g
• Sugar: 34g
• Vitamin A: 1410IU
• Vitamin C: 5mg
• Calcium: 120mg
• Iron: 1.5mg

This nutritional information underscores the dessert’s indulgent nature, highlighting its rich content in vitamins A and C, calcium, and iron, contributing to a balanced diet in moderation.

FAQs

Q1: Can I use frozen strawberries? A1: Yes, but thaw and drain them well to avoid excess moisture in the cheesecake.

Q2: How do I know when the cheesecake is done? A2: The center should be slightly wobbly. It will set as it cools.

Q3: Can I make this cheesecake without a springform pan? A3: Yes, but a springform pan makes it easier to remove and serve the cheesecake.

Q4: How can I prevent cracks in my cheesecake? A4: Avoid overmixing the batter and cool the cheesecake gradually in the oven with the door ajar to prevent sudden temperature changes that can cause cracks.

This Strawberry Lemon Cheesecake is more than just a dessert; it’s a vibrant celebration of flavors and textures, perfect for any occasion. Enjoy crafting this delightful treat and savoring its exquisite taste!

Strawberry Lemon Cheesecake: A Summer Delight

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• Author: Maria

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Description

Dive into the delightful fusion of tangy lemon and sweet strawberries with our Strawberry Lemon Cheesecake recipe. This dessert is a perfect symphony of flavors, promising a refreshing twist on the classic cheesecake. With a crunchy graham cracker crust, a creamy filling enriched with the zest of lemons and the sweetness of strawberries, topped with a lemon glaze and a light whipped cream, it’s a celebration of summer in every bite. Whether you’re an experienced baker or new to the kitchen, this recipe is designed to guide you through each step, ensuring a stunning dessert that’s bound to impress.

Ingredients and Directions

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar

For the Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• Zest of 2 lemons
• 4 large eggs
• 1/4 cup strawberry preserves
• Fresh strawberries, sliced

F or the Lemon Glaze:

• 1/2 cup granulated sugar
• 1/4 cup lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon cornstarch mixed with 1 tablespoon water

Fo r the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

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Ingredients

Scale 1x2x3x

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar

For the Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• Zest of 2 lemons
• 4 large eggs
• 1/4 cup strawberry preserves
• Fresh strawberries, sliced

F or the Lemon Glaze:

• 1/2 cup granulated sugar
• 1/4 cup lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon cornstarch mixed with 1 tablespoon water

Fo r the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

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Instructions

1. Crust Preparation: Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Chill for 30 minutes.
2. Preheat oven to 325°F (163°C).
3. Filling: Mix cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon zest. Incorporate eggs one at a time, beating just until combined.
4. Pour half of the filling over the crust, layer with fresh strawberry slices, then cover with the remaining filling.
5. Baking: Bake for 55 minutes. Allow to cool in the oven with the door ajar.
6. Lemon Glaze: Heat sugar, lemon juice, and zest in a saucepan. Stir in cornstarch mixture; cook until thick. Cool slightly and pour over cheesecake.
7. Whipped Cream Topping: Whip heavy cream with powdered sugar and vanilla. Dollop on cheesecake before serving.

Notes

• Serving Suggestions: For an extra touch of elegance, garnish with lemon slices and additional fresh strawberries.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. The cheesecake can also be frozen, without the whipped cream topping, for up to a month.