Description

A bright and creamy Strawberry Lemonade Cheesecake featuring a buttery graham cracker crust, zesty lemon-infused filling, and a fresh strawberry swirl. Perfect for warm-weather gatherings and special occasions.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons melted butter

16 oz cream cheese, softened

1/2 cup granulated sugar

2 tablespoons cornstarch

1/2 cup sour cream

1/3 cup freshly squeezed lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

2 large eggs

1 cup fresh strawberries, chopped

2 tablespoons sugar

1 teaspoon lemon juice

Whipped cream (optional)

Fresh strawberries (optional)

Lemon slices (optional)

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of the pan. Bake for 8 minutes, then let cool.
In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Simmer for 5–7 minutes until softened. Blend into a smooth puree and let cool.
In a large bowl, beat cream cheese until smooth. Add sugar and cornstarch and beat until combined.
Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix well. Add eggs one at a time, mixing on low speed until just combined.
Pour half of the cheesecake batter over the cooled crust. Spoon half of the strawberry puree over the batter and swirl with a knife.
Repeat with the remaining batter and puree, swirling gently.
Wrap the pan in foil and place in a larger baking dish filled with 1 inch of hot water to create a water bath.
Bake for 50–60 minutes, or until the center is just set.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight.
Top with whipped cream, fresh strawberries, and lemon slices before serving, if desired.

Notes

Use fresh lemon juice for the best flavor.

Chill thoroughly for best texture and flavor.

Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.

Use a springform pan for easy removal.

A water bath and gradual cooling help prevent cracks.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 24g
Sodium: 220mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg