Strawberry Lemon Cheesecake Recipe

If you’re searching for a show-stopping dessert that truly sings with summer freshness, look no further than Strawberry Lemon Cheesecake. This luscious, creamy treat blends bright citrus and sweet berry flavors atop a buttery graham cracker crust, creating a perfect slice for any celebration. Whether you’re impressing guests or savoring a solo indulgence, this cheesecake is sure to make every bite feel like a sun-kissed moment.

this Recipe

Ingredients You’ll Need

The beauty of Strawberry Lemon Cheesecake is that it uses everyday ingredients to create something unforgettable. Each ingredient, from the zesty lemon to the juicy strawberries, plays an essential role in delivering a harmonious balance of texture and flavor.

• Graham cracker crumbs: These form the crisp, buttery base that perfectly supports the creamy filling above.
• Granulated sugar: Adds sweetness to both the crust and the filling, ensuring each layer is perfectly balanced.
• Unsalted butter (melted): Binds the crust together with rich, irresistible flavor.
• Cream cheese (softened): The heart of the cheesecake — smooth, tangy, and luxuriously creamy.
• Sour cream: Creates an extra-silky filling and adds a subtle tang that lifts the flavors.
• All-purpose flour: Provides just enough structure so each slice holds up beautifully.
• Lemon zest: Intensifies the citrus punch with fragrant, aromatic oils.
• Fresh lemon juice: Gives the cheesecake its signature bright, refreshing flavor.
• Large eggs: Bind all the creamy elements together, with a delicate richness.
• Fresh strawberries (sliced): Their juicy burst makes the topping feel like summer on a plate.
• Strawberry jam: Adds concentrated berry sweetness and helps the topping glisten beautifully.
• Lemon juice (for topping): A tiny splash wakes up the fresh strawberries and jam mixture.

How to Make Strawberry Lemon Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium-sized bowl, mix together the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until the mixture resembles wet sand. Press this evenly and firmly into the bottom of a 9-inch springform pan to create a stable, buttery base. Bake the crust for 8 minutes, then set it aside to cool slightly while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s completely smooth and lump-free. Add 3/4 cup sugar, the sour cream, flour, lemon zest, and fresh lemon juice. Beat everything together until just combined and no streaks remain; you want a velvety texture. Add the eggs one at a time, mixing gently after each addition—this helps prevent over-beating and keeps the filling’s texture dreamy and delicate.

Step 3: Assemble and Bake

Pour the lush cream cheese filling over your pre-baked crust, smoothing the top with a spatula for an even layer. Place the cheesecake in the oven and bake for 55-65 minutes. You’ll know it’s done when the center is just set but still slightly jiggly, which ensures it will be delightfully creamy once chilled. Turn off the oven, crack the oven door, and let the Strawberry Lemon Cheesecake cool for an hour—this gradual cooling helps prevent cracks.

Step 4: Chill the Cheesecake

After letting the cheesecake rest in the oven, remove it and cool it to room temperature. Cover the pan and refrigerate the cheesecake for at least 4 hours or, even better, overnight. This step is key for setting the texture and letting those lemony and creamy flavors develop fully.

Step 5: Make the Strawberry Topping

Just before you’re ready to serve, stir together the sliced strawberries, strawberry jam, and a teaspoon of lemon juice in a bowl. This quick topping transforms the cheesecake into a jewel-bright dessert, infusing every bite with the essence of ripe strawberries and zippy lemon.

Step 6: Assemble and Serve

Release the cheesecake from the springform pan, then spoon the strawberry topping over the chilled cake, letting the berries and syrup tumble naturally. Slice into generous wedges and get ready for rave reviews!

How to Serve Strawberry Lemon Cheesecake

Garnishes

Garnishing is where you can make this Strawberry Lemon Cheesecake truly shine. Sprinkle with additional freshly grated lemon zest, tuck in a few mint leaves for color, or dust lightly with powdered sugar for an elegant finish. Sometimes a thin twist of lemon peel or a handful of whole strawberries can add that photogenic touch.

Side Dishes

Pair your cheesecake with simple, fresh accompaniments that won’t overshadow its vibrant flavors. A crisp fruit salad or a berry medley lets you stay in the summery spirit, while a light glass of sparkling wine or lemonade makes each forkful feel festive and bright.

Creative Ways to Present

For a playful twist, try cutting the Strawberry Lemon Cheesecake into bite-sized squares for a dessert bar, or serve in elegant jars for a picnic. You can even layer cubes of cheesecake with extra berries in parfait glasses for a fun, deconstructed version.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake (sliced or whole) tightly covered in the refrigerator. It’ll keep beautifully for up to five days, making those little moments of indulgence last all week. The fruity topping can be stored separately and added fresh before serving, or kept on the cake if you don’t mind a little extra juiciness.

Freezing

Strawberry Lemon Cheesecake can be frozen for future cravings. Freeze the un-topped cheesecake—either whole or as individual slices—wrapped well in plastic wrap and foil for up to two months. Defrost overnight in the fridge, then add the strawberry topping just before serving for maximum freshness.

Reheating

While cheesecake is best enjoyed chilled or at room temperature, if you prefer a slightly softer bite, let a slice sit out for 20 to 30 minutes before digging in. Avoid microwaving, as it can alter the texture—patience truly pays off with this dessert!

FAQs

Can I use frozen strawberries in the topping?

Yes, you can substitute frozen strawberries in a pinch. Thaw them first and drain off any excess liquid before mixing with the jam and lemon juice, as this helps keep the topping vibrant rather than watery.

What’s the best way to prevent cracks in my Strawberry Lemon Cheesecake?

To minimize cracks, avoid over-mixing the batter and be sure to cool the cheesecake gradually by leaving it in a partially open oven after baking. Chilling overnight also helps the texture set gently and evenly.

Can I make this recipe gluten-free?

Absolutely! Simply substitute gluten-free graham crackers for the crust and check that your flour is gluten-free. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this summery classic.

How do I know when the cheesecake is fully baked?

The cheesecake should be mostly set with a slight jiggle in the center when you gently shake the pan. This ensures the filling stays creamy after chilling, rather than dry or overcooked.

Can I add more lemon flavor?

Of course! If you’re a big lemon fan, feel free to add a few drops of lemon extract to the filling or increase the zest—just be careful not to overpower the other delicate flavors.

Final Thoughts

Strawberry Lemon Cheesecake isn’t just a dessert—it’s pure happiness on a plate. Bright, creamy, and bursting with fresh flavor, it’s a treat I love sharing and hope you’ll enjoy as much as I do. Give it a try the next time you want to wow your friends or simply treat yourself, and let every forkful remind you of the joys of baking (and eating!) something special.

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