Description
A delightful dessert that combines creamy cheesecake with fresh strawberries and zesty lemon, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 cups sliced strawberries
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- Zest and juice of 1 lemon
- Whipped cream
- Fresh strawberries and lemon slices (for garnish)
Instructions
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Arrange the sliced strawberries evenly over the crust.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream, vanilla extract, lemon zest, and lemon juice until well combined.
- Pour the cream cheese mixture over the strawberries in the crust. Bake in the preheated oven for 50-60 minutes, or until the center is almost set.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 3 hours or overnight before serving.
- Before serving, top with whipped cream, fresh strawberries, and lemon slices for a beautiful presentation.
Notes
Store any leftover cheesecake in the refrigerator for up to 4 to 5 days. Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, strawberry, lemon, dessert, easy recipe