Strawberry Lemonade Cheesecake Recipe

Get ready to indulge in the ultimate summer dessert: Strawberry Lemonade Cheesecake! This creamy cheesecake with a refreshing hint of lemon is topped with juicy strawberries and a sweet drizzle that will make every bite absolutely dreamy. Perfect for any special occasion or when you simply want to treat yourself, this cheesecake combines tangy and sweet flavors that are hard to resist.

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Ingredients

• Crushed Graham Crackers – 1 ½ cups
  This forms the perfect crunchy crust for the cheesecake. Use a food processor to get a fine crumb.
• Melted Butter – ⅓ cup
  Helps bind the crust together. Pour it over the graham cracker crumbs and mix well.
• Cream Cheese – 24 oz (three 8-oz blocks)
  The heart of our cheesecake! Make sure it’s softened to avoid lumps.
• Granulated Sugar – 1 cup
  Adds sweetness to balance the tangy lemon and cream cheese.
• Lemon Zest – 1 tablespoon
  Gives the cheesecake a refreshing lemony flavor. Use a fine grater for best results.
• Lemon Juice – ¼ cup
  Brings that lemonade twist to life! Freshly squeezed is ideal.
• Sour Cream – ½ cup
  Adds richness and a slight tang to the filling.
• Vanilla Extract – 1 teaspoon
  Enhances the overall flavor of the cheesecake.
• Eggs – 3 large
  Gives the cheesecake structure. Add them one at a time for a smooth texture.
• Fresh Strawberries – 1 ½ cups, sliced
  Perfect topping for a burst of color and flavor. Arrange them on top for a stunning presentation.
• Strawberry Sauce – ½ cup
  Drizzle on top for added sweetness and flair. You can use store-bought or homemade.

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How to Make Strawberry Lemonade Cheesecake

Step 1: Prepare the Crust

In a medium bowl, combine the crushed graham crackers and melted butter. Mix until all the crumbs are moistened, then press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place in the freezer for about 10 minutes while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Add the sugar, lemon zest, and lemon juice, and beat again until fully combined. Then add the sour cream and vanilla extract, mixing until smooth.

Step 3: Add the Eggs

Add the eggs one at a time, beating on low speed just until each egg is incorporated. Avoid overmixing, as this can add too much air and cause cracks in your cheesecake.

Step 4: Bake the Cheesecake

Pour the filling over the prepared crust, spreading it evenly. Place the springform pan in a large baking dish, and add hot water to the dish until it reaches halfway up the sides of the springform pan (creating a water bath). Bake in a preheated oven at 325°F (163°C) for about 1 hour, or until the center is slightly jiggly but set around the edges.

Step 5: Cool and Refrigerate

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then, cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.

Step 6: Add the Strawberry Topping

Once chilled, arrange sliced strawberries on top of the cheesecake. Drizzle with strawberry sauce just before serving for that extra pop of sweetness and color.

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Equipment Needed for This Recipe

• 9-inch Springform Pan
  Essential for easily releasing the cheesecake without damaging the crust.
• Hand Mixer or Stand Mixer
  Makes mixing the cream cheese filling smooth and easy.
• Fine Grater for Lemon Zest
  Helps you get the perfect amount of zest for that lemony flavor.
• Large Baking Dish
  Necessary for creating the water bath to bake the cheesecake gently.

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Frequently Asked Questions

How do I prevent cracks in my cheesecake?
Using a water bath and not overmixing the eggs helps prevent cracks. Also, allowing the cheesecake to cool gradually in the oven is key to keeping it smooth.

Can I use other fruits instead of strawberries?
Absolutely! This cheesecake pairs wonderfully with blueberries, raspberries, or a mixed berry blend.

What if I don’t have a springform pan?
You can try using a regular cake pan with parchment paper, but a springform pan is ideal for easy removal.

How long will this cheesecake last in the fridge?
Stored in an airtight container, it will stay fresh for about 4-5 days in the refrigerator.

Can I make this cheesecake ahead of time?
Yes! Cheesecake often tastes better the next day, making it a great make-ahead dessert.

Can I freeze leftover cheesecake?
Yes, you can freeze slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.

Is there a way to make this cheesecake lighter?
You can substitute Greek yogurt for sour cream and use light cream cheese, but the texture and richness may vary.

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Conclusion

We hope you enjoyed this delicious Strawberry Lemonade Cheesecake recipe! It’s a showstopper dessert that’s sure to impress family and friends with its beautiful layers and refreshing taste. Don’t forget to share this recipe on Facebook using the share buttons below or save it on Pinterest for later. Happy baking!

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