Description
This Strawberry Lemonade Cheesecake is a delightful blend of zesty lemon and sweet strawberries, creating a refreshing dessert perfect for any occasion. With its creamy texture and stunning presentation, it’s sure to impress your guests!
Ingredients
- Graham Crackers
- Unsalted Butter
- Fresh Strawberries
- Granulated Sugar
- Lemon Juice
- Cornstarch (optional)
- Full-Fat Cream Cheese
- Granulated Sugar
- Large Eggs
- Sour Cream
- Fresh Lemon Zest and Juice
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let cool while you prepare the filling.
- In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and break down, about 8-10 minutes. If you want a thicker swirl, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the strawberry mixture and cook for another minute until thickened. Remove from heat and let cool completely.
- In a large mixing bowl, using an electric mixer, beat the room temperature cream cheese and granulated sugar on medium speed until completely smooth and creamy, scraping down the sides of the bowl as needed.
- Reduce speed to low and mix in the sour cream, lemon zest, lemon juice, and vanilla extract until just combined. Be careful not to overmix.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Stop mixing as soon as the last egg is fully blended.
- Pour about half of the cheesecake batter over the cooled crust in the springform pan. Spoon about half of the cooled strawberry swirl over the batter in dollops. Using a knife or a skewer, gently swirl the strawberry mixture into the batter. Pour the remaining cheesecake batter into the pan, then spoon the rest of the strawberry swirl on top and repeat the swirling process.
- Tightly wrap the bottom and sides of your springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the foil-wrapped pan into a larger roasting pan.
- Carefully pour hot water into the roasting pan, ensuring it comes halfway up the sides of the springform pan. Transfer the pans to the preheated oven. Bake for 60-75 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle when gently shaken.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the water bath for 1 hour. Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on a wire rack at room temperature. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set fully.
- Once chilled, run a thin knife around the edge of the pan before releasing the springform. Garnish with fresh strawberry slices, lemon wedges, or a sprinkle of additional lemon zest before serving.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: Ensure all ingredients are at room temperature for the best texture. Do not overmix the batter to prevent cracks, and consider using a water bath for even baking.