Can I make strawberry lemon cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead. For best results, prepare it a day in advance and refrigerate overnight to let the flavors fully develop.

How do I make strawberry lemon cheesecake gluten-free?

To make it gluten-free, use gluten-free graham crackers or almond flour for the crust. The filling is naturally gluten-free.

What is the best way to store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. You can also freeze it (without whipped topping) for up to 1 month.

Can I use bottled lemon juice instead of fresh?

You can use bottled lemon juice in a pinch, but fresh lemon juice and zest provide a brighter, more vibrant flavor that's recommended for this recipe.

Can I make this as mini cheesecakes?

Absolutely! You can divide the mixture into muffin tins or small jars to create mini strawberry lemon cheesecakes, which are great for parties and portion control.

Strawberry Lemon Cheesecake: A Summer Delight

Description

This strawberry lemon cheesecake is a refreshing and creamy dessert featuring a zesty lemon-infused cream cheese filling, swirls of strawberry preserves, a buttery graham cracker crust, lemon glaze, and whipped topping. Perfect for summer parties, picnics, or springtime gatherings.

Ingredients

Scale

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
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
1/2 cup granulated sugar (for glaze)
1/4 cup lemon juice
2 teaspoons lemon zest
1 tablespoon cornstarch mixed with 1 tablespoon water
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and chill for 30 minutes.
Preheat oven to 325°F (163°C).
Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon zest. Mix in eggs one at a time, just until combined.
Pour half the filling over the crust. Layer with fresh strawberry slices, then pour the remaining filling on top.
Bake for 55 minutes. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
In a saucepan, combine sugar, lemon juice, and lemon zest. Stir in the cornstarch mixture and cook until thickened. Cool slightly and pour over the cheesecake.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Add dollops or pipe onto the cheesecake before serving.

Notes

For a gluten-free version, use almond flour or gluten-free graham crackers for the crust.
Cheesecake is best when chilled overnight before serving.
Can be frozen (without whipped cream) for up to one month.
Use room-temperature ingredients to ensure a smooth filling.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 560
Sugar: 32g
Sodium: 280mg
Fat: 40g
Saturated Fat: 25g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 43g
Fiber: 1g
Protein: 7g
Cholesterol: 140mg