Strawberry and lemon cheesecake

Strawberry and lemon cheesecake


For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar

For the filling:

4 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
Zest of 2 lemons
4 large eggs
1/4 cup strawberry preserves
Fresh sliced ​​strawberries

For the lemon glaze:

1/2 cup granulated sugar
1/4 cup lemon juice
2 teaspoons lemon zest
1 tablespoon cornstarch mixed with 1 teaspoon water

For the topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract


Combine graham cracker crumbs, melted butter and sugar.  Press into a 9-inch springform pan.  Relax for 30 minutes.

Preheat oven to 325°F (163°C).
Mix cream cheese and sugar until smooth.  Add sour cream, vanilla and lemon zest.  Add eggs one at a time, beating until combined.

Pour half of the filling over the crust.  Layer with fresh strawberry slices.  Cover with the remaining filling.
Bake for 55 minutes.  Cold in the oven with the door ajar.

For the glaze, heat the sugar, lemon juice and zest in a saucepan.  Stir cornstarch mixture;  cook until thickened.  Cool slightly and pour over cheesecake.

Whipped cream with powdered sugar and vanilla.  Dollop into cheesecake before serving.

Preparation time: 25 minutes |  Cooking Time: 55 minutes |  Total Time: 5 hours |  Kcal: 560 |  Servings: 12


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