Description
A creamy, tangy cheesecake with a refreshing strawberry lemon twist, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup strawberry puree
- 2 tablespoons cornstarch
- 1/2 cup water
- 1/2 cup sliced strawberries
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla.
- Pour filling over crust. In a small bowl, mix strawberry puree, cornstarch, and water. Swirl into cheesecake batter with a knife.
- Bake for 50-60 minutes until center is almost set. Turn off oven, leave door ajar, and cool for 1 hour. Refrigerate for at least 4 hours.
- Top with sliced strawberries before serving.
Notes
You can customize the seasonings to taste.