Easy Strawberry Lemon Cheesecake Recipe

Sweet summer afternoons call for a creamy strawberry lemon cheesecake that dances between tangy and smooth.

Bursts of bright citrus mingle with ripe strawberry notes in this decadent dessert.

Each forkful promises a delightful balance of zesty and sweet flavors.

Fresh ingredients blend seamlessly to create a show-stopping treat that feels both elegant and comforting.

Soft cream cheese provides a luxurious base for the vibrant fruit combination.

Light and refreshing, this cheesecake delivers a perfect finale to any meal.

Why Strawberry Lemon Cheesecake Is a Showstopper

• Burst with Seasonal Freshness: Capture the vibrant flavors of strawberry and lemon in a dessert that celebrates summer's bounty with every delightful bite.
• Foolproof Baking Experience: Perfect for novice bakers, this recipe requires minimal technical skills and delivers impressive results that will wow family and friends.
• Crowd-Pleasing Versatility: Suitable for various occasions from casual family gatherings to elegant dinner parties, this cheesecake adapts beautifully to any celebration.
• Make-Ahead Magic: Prepare this dessert in advance, allowing you to spend more time with guests while enjoying a stunning, restaurant-quality treat that chills effortlessly in the refrigerator.

What You’ll Need for Strawberry Lemon Cheesecake

• Graham Cracker Crumbs: Crunchy base for a delightful cheesecake foundation.
• Butter: Rich and melty ingredient to bind the crust together.

• Cream Cheese: Smooth and creamy heart of the cheesecake.
• Granulated Sugar: Sweet crystal that enhances the dessert's flavor.
• Eggs: Binding agent that provides structure to the cheesecake.
• Sour Cream: Tangy ingredient that adds richness and moisture.
• Vanilla Extract: Aromatic flavor enhancer with warm notes.
• Lemon Zest, Lemon Juice: Bright and zesty citrus components that add freshness.

• Strawberries: Juicy and sweet red fruits for decoration and flavor.
• Whipped Cream, Fresh Strawberries, Lemon Slices: Pretty and delicious finishing touches for the cheesecake.

Steps to Make a Luscious Strawberry Lemon Dessert

Step 1: Prepare The Crust

Create a delectable foundation by combining graham cracker crumbs with melted butter.

Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even, compact base.

Arrange fresh strawberry slices elegantly across the crust for an extra layer of flavor and visual appeal.

Step 2: Mix The Creamy Filling

In a spacious mixing bowl, whip cream cheese and sugar until achieving a silky, smooth consistency.

Incorporate eggs one at a time, gently blending after each addition.

• Sour cream
• Vanilla extract
• Lemon zest
• Lemon juice

Blend thoroughly until the mixture becomes uniform and luxurious.

Step 3: Bake The Cheesecake

Preheat the oven to 325°F.

Pour the cream cheese mixture over the strawberry-lined crust.

Bake for 50-60 minutes until the center appears almost set but slightly jiggly.

Step 4: Cool And Rest

Turn off the oven, slightly crack the door, and allow the cheesecake to cool gradually for one hour.

This technique prevents cracking and ensures a smooth texture.

Step 5: Chill And Garnish

Refrigerate the cheesecake for a minimum of 3 hours or preferably overnight.

Before serving, decorate with whipped cream, fresh strawberries, and delicate lemon slices for a stunning presentation.

Tricks for Creamy Cheesecake Success

• Avoid overbaking by removing the cheesecake when the center is slightly jiggly, as it will continue to set while cooling.
• Cut strawberries thinly and arrange them evenly to ensure each bite has a burst of fruity flavor and consistent texture.
• Bring cream cheese, eggs, and sour cream to room temperature before mixing to create a smoother, lump-free batter.
• Pat strawberry slices dry with paper towels to prevent excess liquid from making the crust soggy during baking.
• Swap graham cracker crumbs with gluten-free cookie crumbs or crushed nuts for a celiac-friendly alternative that maintains a delicious crust texture.

Best Way to Store Strawberry Lemon Cheesecake

• Store the cheesecake in an airtight container or cover tightly with plastic wrap to keep fresh in the refrigerator for up to 5 days.
• Wrap individual slices or the whole cheesecake in plastic wrap and aluminum foil, then freeze for up to 1 month for longer storage.
• Remove frozen cheesecake from the freezer and let it defrost in the refrigerator overnight before serving.
• Enjoy the cheesecake chilled directly from the refrigerator, as heating might compromise its creamy texture and delicate strawberry flavor.

What Goes Well With This Fruity Cheesecake

• Pair with Crisp White Wine: Select a light, refreshing Pinot Grigio or Sauvignon Blanc that complements the tangy lemon and sweet strawberry flavors, cutting through the rich cheesecake with bright acidity.
• Serve with Berry Sorbet: Create a palate-cleansing side of strawberry or raspberry sorbet that echoes the fruit notes in the cheesecake while providing a cool, refreshing contrast to the creamy dessert.
• Match with Fresh Mint Tea: Brew a delicate mint tea that brings out the lemon's brightness and offers a clean, herbal finish that helps balance the cheesecake's richness and cleanses the palate.
• Accompany with Candied Lemon Peel: Garnish the plate with homemade candied lemon peel to intensify the citrus notes and add a delightful textural crunch that complements the smooth cheesecake.

New Spins on Strawberry Lemon Cheesecake

• Gluten-Free Berry Cheesecake: Replace graham cracker crumbs with gluten-free almond flour or gluten-free cookie crumbs, ensuring a safe option for those with gluten sensitivities.
• Vegan Strawberry Lemon Cheesecake: Substitute cream cheese with cashew-based cream cheese, use coconut cream instead of eggs, and replace butter with coconut oil for a plant-based version.
• Low-Sugar Citrus Cheesecake: Use monk fruit sweetener or stevia instead of granulated sugar, and reduce the overall sugar content while maintaining the tangy lemon and strawberry flavors.
• No-Bake Strawberry Lemon Cheesecake: Skip the baking process by using gelatin or agar-agar to set the cheesecake, creating a lighter, cooler dessert perfect for summer gatherings.

FAQs

• Can I use frozen strawberries instead of fresh ones?

Fresh strawberries work best for this recipe. Frozen strawberries can release too much moisture and make the cheesecake soggy. If you must use frozen, thaw and drain them thoroughly before adding to the crust.

• How do I prevent cracks in my cheesecake?

Use room temperature ingredients, avoid overmixing the batter, and bake in a water bath. The slow cooling method in the recipe also helps prevent cracks by allowing the cheesecake to set gradually.

• Is it necessary to use a springform pan?

Yes, a springform pan is crucial for this recipe. It allows you to remove the cheesecake easily without damaging its delicate structure. A regular cake pan won’t provide the same clean release and might tear the cheesecake when removing.

• Can I make this cheesecake gluten-free?

Substitute the graham cracker crust with gluten-free graham crackers or a mixture of gluten-free cookie crumbs and melted butter. Ensure all other ingredients are certified gluten-free to make the entire dessert safe for those with gluten sensitivities.

Luscious Strawberry Lemon Cheesecake Recipe

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4.8 from 21 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Luscious strawberry lemon cheesecake brings summer’s sweetest symphony to your dessert table, dancing with tangy brightness and creamy indulgence. Silky layers of zesty citrus and ripe berries promise a delightful escape that will make you swoon with pure culinary pleasure.

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Ingredients

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Main Ingredients:

• 16 ounces (453 grams) cream cheese, softened
• 3 eggs
• 2 cups (300 grams) sliced strawberries
• 1 cup (240 milliliters) sour cream

Crust Ingredients:

• 1 1/2 cups (180 grams) graham cracker crumbs
• 1/4 cup (57 grams) melted butter

Flavor and Garnish Ingredients:

• 1 cup (200 grams) granulated sugar
• 1 tablespoon vanilla extract
• 1 lemon, zested and juiced
• Whipped cream
• Fresh strawberries
• Lemon slices

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Instructions

1. Craft a buttery graham cracker foundation by thoroughly blending crumbs with melted butter, pressing firmly into a springform pan to create a solid base.
2. Artfully arrange vibrant strawberry slices across the crust, creating a colorful underlayer for the creamy filling.
3. Whip cream cheese and sugar until achieving a silky, luxurious texture, ensuring no lumps remain.
4. Incorporate eggs individually, gently folding each one to maintain the mixture’s smooth consistency.
5. Infuse the batter with tangy sour cream, aromatic vanilla, bright lemon zest, and freshly squeezed lemon juice, mixing until harmoniously combined.
6. Delicately pour the velvety cream cheese mixture over the strawberry-adorned crust, ensuring even distribution.
7. Bake in a preheated oven, allowing the cheesecake to set with a slight wobble in the center, approximately 50-60 minutes.
8. After baking, create a gradual cooling environment by turning off the oven and leaving the door slightly ajar, allowing the cheesecake to rest for one hour.
9. Transfer to the refrigerator and chill thoroughly for a minimum of three hours or ideally overnight to achieve perfect texture.
10. Before serving, adorn with billowy whipped cream, succulent fresh strawberries, and zesty lemon slices for an elegant presentation.

Notes

• Opt for room temperature ingredients to ensure smooth, lump-free batter and even mixing of cream cheese and eggs.
• Prevent cracks by avoiding overmixing and using a water bath during baking, which creates a gentle, consistent heat environment.
• Swap graham cracker crust with gluten-free alternatives like almond flour or crushed gluten-free cookies for dietary restrictions.
• Enhance flavor complexity by using fresh, in-season strawberries and adding a hint of fresh mint or basil to complement the citrusy lemon notes.

• Prep Time: 25 minutes
• Cook Time: 50-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 410
• Sugar: 30 g
• Sodium: 250 mg
• Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 85 mg