Luscious Strawberry Lemon Cheesecake

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A perfect balance of tangy lemon and sweet strawberries in a creamy cheesecake. This luscious dessert is set atop a buttery graham cracker crust and topped with a fresh strawberry glaze for a show-stopping finish. Perfect for any celebration or a simple indulgence!

Ingredients

For the Crust:

  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (75g) unsalted butter, melted
  • 2 tbsp granulated sugar

For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • ½ cup (120ml) sour cream
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

For the Strawberry Glaze:

  • 2 cups (300g) fresh strawberries, hulled and halved
  • ½ cup (100g) granulated sugar
  • 2 tbsp water
  • 1 tbsp cornstarch dissolved in 2 tbsp water

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 325°F (160°C).
    • In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly coated.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
  2. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
    • Add the eggs one at a time, mixing after each addition.
    • Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
  3. Bake the Cheesecake:
    • Pour the filling over the cooled crust and smooth the top.
    • Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides (water bath).
    • Bake for 50-60 minutes, or until the center is slightly jiggly.
    • Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
    • Remove and refrigerate for at least 4 hours or overnight.
  4. Prepare the Strawberry Glaze:
    • In a saucepan, combine strawberries, sugar, and water. Cook over medium heat until strawberries release their juices and soften (about 10 minutes).
    • Mash the strawberries gently, then stir in the cornstarch slurry. Cook until thickened (2-3 minutes).
    • Strain if a smooth glaze is desired, or leave as is for a chunkier texture. Let cool.
  5. Assemble the Cheesecake:
    • Spread the cooled strawberry glaze over the chilled cheesecake.
    • Garnish with fresh strawberries and a lemon twist, if desired.
  6. Serve and Enjoy:
    • Slice and serve this delightful dessert!

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