Luscious Strawberry Lemon Cheesecake

This Luscious Strawberry Lemon Cheesecake is a perfect balance of creamy, tangy, and sweet flavors. The smooth, velvety cream cheese filling, combined with a zesty lemon kick and topped with fresh strawberries, creates a refreshing and indulgent dessert that will leave everyone asking for more. With its light and tangy taste, it’s an ideal treat for any occasion, from casual gatherings to special celebrations.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup lemon juice
• Zest of 1 lemon
• 1 cup sliced strawberries

Directions

1. Preheat the oven to 350°F (175°C).
2. In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest, mixing until everything is fully incorporated and smooth.
4. Pour the cream cheese mixture over the prepared crust, spreading it out evenly to cover the crust.
5. Bake the cheesecake in the preheated oven for 25-30 minutes, or until the edges are set but the center is slightly jiggly.
6. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to let it firm up.
7. Before serving, top the cheesecake with freshly sliced strawberries for a burst of sweetness and color.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 4 hours 45 minutes (including cooling and refrigeration)

Variations

• Berry Topping: Instead of just strawberries, you can top the cheesecake with a mix of berries, such as blueberries, raspberries, and blackberries, for a colorful and fruity variation.
• Crust Variations: Swap out the graham cracker crumbs for crushed cookies like Oreos or shortbread for a different flavor base.
• Lemon Curd: For an added citrusy kick, spread a layer of lemon curd over the cooled cheesecake before adding the strawberry topping.
• Chocolate Drizzle: Drizzle melted chocolate over the cheesecake for a delicious contrast to the tangy lemon flavor.

Storage/Reheating

• Storage: Keep the cheesecake refrigerated in an airtight container for up to 5 days. Make sure the strawberries are added just before serving to prevent them from becoming soggy.
• Freezing: This cheesecake can be frozen! After it’s fully chilled and set, cover it tightly with plastic wrap and aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: This cheesecake is best served chilled, so there’s no need to reheat.

10 FAQs

1. Can I use a different type of crust? Yes, you can use crushed cookies like Oreos, gingersnaps, or even a nut-based crust if you prefer.
2. Can I make this cheesecake ahead of time? Yes, this cheesecake needs to be refrigerated for at least 4 hours or overnight to set properly. It’s perfect for making the day before serving.
3. Can I use frozen strawberries for the topping? Fresh strawberries are preferred for the topping, but if using frozen, be sure to thaw and drain them well before adding to avoid excess moisture.
4. What can I use if I don’t have a springform pan? If you don’t have a springform pan, you can use a regular round cake pan, but be sure to line the bottom and sides with parchment paper for easy removal.
5. How do I prevent cracks in the cheesecake? To prevent cracks, don’t overbake the cheesecake. It’s okay for the center to still be a little jiggly when you remove it from the oven. Let it cool completely and refrigerate for several hours to firm up.
6. Can I use a store-bought crust? Yes, a store-bought graham cracker or cookie crust can save time. Just skip the steps for making the crust and go straight to adding the cream cheese mixture.
7. Can I make this cheesecake dairy-free? For a dairy-free version, use a dairy-free cream cheese substitute and ensure the butter and any other dairy ingredients are replaced with non-dairy alternatives.
8. Can I make this cheesecake without eggs? This recipe doesn’t contain eggs, making it naturally egg-free.
9. What is the best way to slice a cheesecake? To get clean slices, dip a sharp knife in hot water before each cut and wipe it clean between slices.
10. Can I add a lemon glaze? Yes! A simple glaze made with powdered sugar and lemon juice can be drizzled over the cheesecake for extra sweetness and flavor.

Conclusion

This Luscious Strawberry Lemon Cheesecake combines the refreshing tang of lemon with the sweetness of strawberries in a creamy, smooth filling that’s sure to be a crowd-pleaser. With its easy-to-make graham cracker crust and simple yet flavorful topping, it’s a perfect dessert for any occasion. Whether you’re serving it for a holiday gathering or enjoying a slice for yourself, this cheesecake is a delightful treat that’s both satisfying and refreshing. Enjoy every luscious bite!

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