Indulge in the perfect blend of sweet strawberries, tangy lemon, and creamy cheesecake with this delightful dessert recipe. Each bite bursts with freshness and flavor, making it an irresistible treat for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup fresh strawberries, diced
- 1/4 cup strawberry preserves or jam
- Fresh strawberries for garnish (optional)
- Lemon slices for garnish (optional)
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- Press the crumb mixture evenly onto the bottom of the prepared springform pan. Use the bottom of a measuring cup or glass to firmly pack the crumbs. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool while preparing the filling.
- In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
- In a small saucepan, heat the strawberry preserves or jam over low heat until melted and smooth. Remove from heat and set aside.
- Gently fold the diced strawberries into the cheesecake batter until evenly distributed.
- Pour half of the cheesecake batter over the cooled crust. Drizzle half of the melted strawberry preserves or jam over the batter. Use a knife to gently swirl the strawberry preserves into the batter.
- Repeat with the remaining cheesecake batter and strawberry preserves, creating a marbled effect.
- Place the springform pan on a large baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or overnight, until fully chilled and set.
- Before serving, garnish with fresh strawberries and lemon slices, if desired. Slice and serve with whipped cream on the side. Enjoy your delicious Strawberry Lemon Cheesecake!
