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Luscious Strawberry Lemon Cheesecake

A creamy, dreamy cheesecake with zesty lemon and fresh strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs It’s okay to munch on a few while you’re at it.
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon lemon juice Freshly squeezed is best!
  • 1 each zest of 1 lemon
For the Strawberry Topping
  • 2 cups fresh strawberries, hulled and sliced
  • 0.25 cups sugar
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake the crust for about 10 minutes. Remove it and set aside to cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
  5. Add vanilla extract, lemon juice, and lemon zest, mixing until well combined.
  6. Add the eggs one at a time, mixing on low speed just until blended.
  7. Pour the cheesecake filling over the crust, smoothing the top with a spatula.
  8. Bake in the oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
  9. Turn off the oven and crack the door open. Let the cheesecake sit inside for about an hour.
  10. After an hour, let it cool completely on the counter before refrigerating for at least 4 hours (overnight is better).
  11. In a medium bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for about 20-30 minutes.
  12. Once your cheesecake has chilled and set, slice it up, and top with those luscious strawberries.

Notes

If you don't have fresh strawberries, you can use frozen ones; just thaw and drain them well before using. If your cheesecake cracks, cover it with the strawberry topping. For variations, try using orange or lime juice instead of lemon.