This light and refreshing cheesecake combines the tangy sweetness of strawberries with the bright zest of lemon for a truly delightful dessert.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 large eggs
- 1/2 cup sour cream
- For the Topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth.
- Gradually add sugar, flour, salt, lemon zest, and lemon juice, beating until well combined.
- Beat in eggs one at a time, then stir in sour cream.
- Pour the filling into the prepared crust.
- Bake:
- Bake in a preheated oven at 325°F (165°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to cool slowly.
- Then, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
- Make the Topping:
- In a medium bowl, combine sliced strawberries, sugar, and lemon juice.
- Gently toss to coat.
- Serve:
- Top the chilled cheesecake with the strawberry mixture and enjoy!