Strawberry Lemon Cheesecake Recipe

A delightful and refreshing cheesecake with a tangy lemon flavor and a sweet strawberry topping.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

For the filling:

• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup lemon juice
• 4 large eggs
• 1 tablespoon all-purpose flour

For the topping:

• 1 cup fresh strawberries, hulled and chopped
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Instructions:

1. Prepare the crust:
   • In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
   • Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
   • Bake in a preheated 350°F (175°C) oven for 10 minutes. Let cool completely.
2. Make the filling:
   • In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, beating until well combined.
   • Beat in the vanilla extract and lemon juice.
   • Add the eggs one at a time, beating after each addition.
   • Stir in the flour until just combined.
3. Assemble and bake:
   • Pour the filling over the cooled crust.
   • Bake in a preheated 350°F (175°C) oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. This helps prevent cracking.  
4. Prepare the topping:
   • In a small bowl, combine the chopped strawberries, granulated sugar, and lemon juice. Stir to coat the strawberries.
5. Serve:
   • Once the cheesecake is completely cool, remove the sides of the springform pan.
   • Top with the strawberry mixture and refrigerate for at least 2 hours before serving.

Enjoy your homemade strawberry lemon cheesecake!