Description
This Lemon Cheesecake with a Sweet Strawberry Crust is a creamy, tangy, and refreshing dessert. The lemon filling is smooth and velvety, perfectly complemented by a sweet and crunchy strawberry-infused graham cracker crust. It is a showstopper for any occasion and easy to make at home!
Ingredients
Scale
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For the Crust:
- 1 ½ cups crushed graham crackers
- ½ cup freeze-dried strawberries, finely ground
- 6 tbsp unsalted butter, melted
- ¼ cup sugar
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For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ cup sour cream
- 1 tsp vanilla extract
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Mix graham crackers, freeze-dried strawberries, sugar, and melted butter. Press into a greased springform pan. Bake for 8 minutes and let cool.
- Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in lemon juice, zest, sour cream, and vanilla extract.
- Bake: Pour filling over the crust. Bake at 325°F (163°C) for 45-50 minutes until the center is slightly jiggly.
- Cool & Chill: Let it cool in the oven with the door slightly open for an hour. Refrigerate for at least 4 hours, preferably overnight.
- Garnish & Serve: Top with fresh strawberries, whipped cream, or a dusting of powdered sugar. Enjoy!
Notes
- For a smoother texture, use room-temperature ingredients.
- To prevent cracks, avoid overmixing the batter.
- Always let the cheesecake cool gradually before refrigerating.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American