Delightful Strawberry Lemonade Cheesecake Recipe to Try

There’s something magical about the combination of strawberries and lemons that makes your taste buds dance. Imagine a dessert that embodies summer’s sunshine and the sweet, tangy essence of a garden at its peak—meet Strawberry Lemonade Cheesecake, your new favorite indulgence. This delightful treat is not just a dessert; it’s an experience that transports you to warm afternoons, laughter-filled gatherings, and that blissful moment when you take the first bite. For more inspiration, check out this delicious dessert recipes recipe.

Now, let me take you back to that one summer picnic where my Aunt Carol brought her famous Strawberry Lemonade Cheesecake. As soon as we unwrapped it, the aroma hit us like a wave of nostalgia. The vibrant colors caught our eyes, and we couldn’t resist diving in. It was an instant crowd-pleaser, and the laughter echoed around us as we devoured every crumb. Trust me; this cheesecake will be the star of your next gathering too!

The reaction from my family when I made this cheesecake was priceless—they practically fought over the last slice!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Opt for finely crushed crumbs for a smooth crust; homemade or store-bought both work well.
• Unsalted Butter: Use melted butter to bind the crust together perfectly; don’t skimp on quality here. For more inspiration, check out this perfect dinner pairings recipe.
• Fresh Strawberries: Choose ripe strawberries with a deep red color for maximum sweetness; wash them thoroughly before use.
• Fresh Lemon Juice: Always use freshly squeezed lemon juice for the best flavor; bottled juice just doesn’t compare.
• Cream Cheese: Full-fat cream cheese yields a rich texture; let it soften at room temperature before mixing.
• Sour Cream: Adds creaminess and tang; opt for full-fat sour cream for optimal flavor.
• Granulated Sugar: Regular granulated sugar works best to balance the tartness of lemon and strawberries.
• Vanilla Extract: Pure vanilla extract enhances flavors beautifully—skip imitation if possible!
• Eggs: Use large eggs at room temperature to help blend everything smoothly into the batter.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray to ensure easy removal later.

Create the Crust: In a mixing bowl, combine graham cracker crumbs with melted butter until evenly mixed. Press this mixture firmly into the bottom of your prepared pan using your fingers or a flat-bottomed glass.

Prepare the Filling: In another bowl, beat softened cream cheese until smooth and creamy—this should take about 2 minutes. Add in granulated sugar and mix until well combined.

Add Flavors and Eggs: Pour in fresh lemon juice along with vanilla extract while continuing to mix. Beat in eggs one at a time until just incorporated; avoid overmixing for best results.

Add Strawberries and Sour Cream : Gently fold diced strawberries and sour cream into the creamy mixture until evenly distributed—this adds richness and fruity goodness.

Bake It Up!: Pour your filling over the crust in the springform pan. Bake for 50-60 minutes until slightly jiggly in the center but set around edges. Allow it to cool before chilling in the fridge for at least 4 hours.

Enjoy slicing into your masterpiece! The moment you cut through that velvety cheesecake layered with fruity goodness will be pure magic! Serve each slice chilled with additional strawberries on top if desired.

Your guests will applaud you as they savor every last bite of this Strawberry Lemonade Cheesecake!

Perfecting the Cooking Process

To achieve the best results, prepare your crust first while preheating your oven to 325°F. Then mix your cheesecake filling, pour it over the crust, and bake for about 50 minutes. This sequence ensures everything bakes evenly.

Add Your Touch

Feel free to customize this cheesecake by adding crushed strawberries into the filling or drizzling fresh lemon juice on top for an extra zing. You can also swap graham crackers for Oreos if you’re feeling adventurous.

Storing & Reheating

Store leftover Strawberry Lemonade Cheesecake in an airtight container in the fridge for up to five days. For best taste, enjoy it cold; no reheating required!

I remember the first time I made Strawberry Lemonade Cheesecake; my friends devoured it within minutes, asking for seconds and thirds! Their smiles were worth every effort.

FAQ

What if I don’t have fresh strawberries?

You can use frozen strawberries; just thaw and drain them before mixing.

Can I make this cheesecake ahead of time?

Absolutely! It tastes even better after chilling overnight in the refrigerator.

Is it possible to make a gluten-free version?

Yes! Use gluten-free graham crackers or almond flour for the crust instead.

Print

Strawberry Lemonade Cheesecake

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• Author: platesdaily
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Indulge in the refreshing taste of Strawberry Lemonade Cheesecake, where sweet strawberries meet zesty lemon in a creamy dream. This delightful dessert captures the essence of summer, making it perfect for picnics and gatherings. With its vibrant colors and rich flavor profile, it’s sure to impress your guests and leave them asking for seconds.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups fresh strawberries, diced
• ¼ cup fresh lemon juice
• 16 oz cream cheese, softened
• 1 cup sour cream
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs, at room temperature

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Instructions

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. Mix graham cracker crumbs with melted butter and press into the bottom of the prepared pan.
3. In a bowl, beat softened cream cheese until smooth; add sugar and mix well.
4. Incorporate lemon juice and vanilla extract; then add eggs one at a time, mixing just until blended.
5. Gently fold in diced strawberries and sour cream until evenly distributed.
6. Pour filling over crust and bake for 50-60 minutes until slightly jiggly in the center.
7. Allow to cool before refrigerating for at least 4 hours before serving.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 25g
• Sodium: 270mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg

Keywords: Customize by adding crushed strawberries into the filling or using Oreo crumbs for the crust. For a gluten-free version, substitute with gluten-free graham crackers or almond flour.