Description
This creamy, tangy cheesecake is the perfect balance of rich cream cheese, zesty lemon, and sweet strawberries. A buttery graham cracker crust holds everything together for an irresistible dessert that’s perfect for any occasion.
Ingredients
Scale
- 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 tsp vanilla extract
- 1/2 cup lemon juice
- Zest of 1 lemon
- 1 cup sliced strawberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest, mixing until well combined.
- Pour the cream cheese mixture over the crust, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight to set.
- Before serving, top with sliced strawberries for a fresh, fruity finish.
Notes
- For an extra smooth cheesecake, make sure the cream cheese is softened before mixing.
- You can drizzle some strawberry sauce or jam on top if you want more sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes