Hi there, I’m Norma, and I am absolutely passionate about cooking! One of my all-time favorite treats to create is strawberry lemon cheesecake. There’s just something magical about the combination of creamy cheesecake and fresh strawberries that brings a taste of summer right to your plate.
I love to whip it up with 16 ounces of cream cheese, zesty lemon juice, and of course, beautifully ripe strawberries for topping. Creating a crunchy crust is always super fun, too!
I highly recommend prepping everything a day or two in advance—trust me, it really brings out the flavors!
And don’t forget, garnishing with a sprig of mint adds a lovely touch that makes it look oh-so-fancy. This dessert is sure to impress your family and friends!
If you want to dive deeper into my kitchen adventures and get more of my tried-and-true tips for making everything just perfect, I invite you to follow my Pinterest page. Let’s create some delicious memories together!
What You’ll Love About This Recipe
Why is this Strawberry Lemon Cheesecake a must-try? It’s not just the combo of flavors that makes it special; the health benefits and fresh ingredients are huge bonuses too!
The delightful combination of creamy cheesecake and vibrant fruit creates a perfect balance, making it a standout dessert for any occasion. Let me tell you why you’ll love chowing down on this dessert.
1. Strawberry Benefits: Strawberries aren’t only sweet and delicious, but they’re also packed with vitamins. They help boost your immune system and keep your heart healthy. So, you can feel good about indulging!
Plus, incorporating fresh fruits into your desserts adds nutritional balance.
2. Zingy Lemon Zest: That little hint of lemon zest adds a burst of freshness that brightens the whole cheesecake. It makes every bite feel like a sunny day!
3. Creamy Dreaminess: The rich, creamy texture of the cheesecake balances the fruity flavors perfectly. You won’t be able to resist a second slice, trust me!
With every bite of this Strawberry Lemon Cheesecake, I feel like I’m enjoying a little slice of summer.
It’s easy to make and sure to impress your family and friends. So, why not give it a go? You’ll be amazed at how a few simple ingredients can come together to create something so delicious!
Strawberry Lemon Cheesecake
Course: Dinner RecipesCuisine: American10
servings20
minutes1
hour350
kcalJust imagine indulging in a creamy strawberry lemon cheesecake that’s perfect for summer—discover my secret tips to elevate your dessert game!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup sugar
– 1 cup sour cream
– 3 large eggs
– Zest and juice of 2 lemons
– 1 ½ cups fresh strawberries, sliced
– ¼ cup strawberry jam
Directions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat cream cheese and sugar until smooth.
- Add sour cream, eggs, lemon zest, and lemon juice. Mix until fully combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set.
- Let the cheesecake cool, then top with sliced strawberries and a drizzle of strawberry jam.
- Chill in the fridge for at least 4 hours before serving.
Notes
- For an extra flavor boost, try adding a teaspoon of vanilla extract to the cheesecake mixture.
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh Ones?
Absolutely, you can use frozen strawberries instead of fresh! I often do, especially when fresh ones aren’t in season.
Just remember to let them thaw first, so they mix better. I usually put them in the fridge overnight. When you’re ready, mash them up a bit for extra flavor.
Cooking can be fun, and using frozen fruit makes it easy. Trust me, your dish will still taste amazing! Enjoy your cooking adventure!
Is There a Vegan Alternative for Cream Cheese?
Have you ever wondered how to make creamy treats without dairy? I’ve found that using vegan cream can be a fantastic substitute for cream cheese!
There are so many dairy alternatives out there, like cashew cream or coconut yogurt, that whip up beautifully. I remember trying coconut yogurt in a recipe, and it added a delightful twist.
How Do I Store Leftover Cheesecake?
When I’ve leftover cheesecake, I’ve got a few storage tips that really help!
First, I wrap it tightly in plastic wrap or put it in an airtight container. This keeps it fresh and tasty.
I’ve learned that cheesecake longevity can be maximized in the fridge for about five to seven days.
If you wanna keep it longer, freezing works too! Just thaw it in the fridge when you’re ready to enjoy again!
Can I Make This Cheesecake Gluten-Free?
Have you ever tried to enjoy dessert, only to discover it’s not gluten-free? Don’t worry, I’ve got your back!
You can definitely make this cheesecake gluten-free by swapping in a gluten-free crust. I’ve used almond flour before, and it works wonders!
Plus, if you want a little sweetness, alternative sweeteners can step in without sacrificing flavor. Baking is a fun adventure, and I can’t wait for you to give this a try!
What Can I Substitute for Lemon Juice?
If you’re out of lemon juice, don’t fret!
I’ve got a couple of great substitutes. You can use lemon zest for that zippy citrus flavor—it really brightens up your dish!
Another option is white vinegar; just mix a teaspoon for every tablespoon of lemon juice.
It might sound odd, but trust me, it works!
I once ran out of lemons and used vinegar—it turned out amazing!
