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:
- 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.
- 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.
- 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.
- Prepare the topping:
- In a small bowl, combine the chopped strawberries, granulated sugar, and lemon juice. Stir to coat the strawberries.
- 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!