Strawberry Lemon Cheesecake

This Strawberry Lemon Cheesecake features a velvety cheesecake base with a hint of lemon, topped with a sweet strawberry glaze and fresh strawberries. The balance of citrus and berry flavors makes this dessert refreshing and indulgent, perfect for any occasion.

Ingredients:

For the crust:

• 1 1/2 cups chocolate graham cracker crumbs
• 1/4 cup unsalted butter, melted

For the cheesecake filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the strawberry glaze:

• 1 cup fresh strawberries, pureed
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For topping:

• Fresh strawberries

Step-by-Step Instructions:

1. Prepare the Crust:
   Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
2. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the fresh lemon juice, lemon zest, and vanilla extract. Finally, add the sour cream and mix until fully incorporated.
3. Bake the Cheesecake:
   Pour the cheesecake batter over the cooled crust. Place the springform pan on a baking sheet and bake for 50-60 minutes or until the center is set and slightly jiggly. Turn off the oven and crack the oven door to allow the cheesecake to cool gradually. Once cool, refrigerate for at least 4 hours or overnight.
4. Prepare the Strawberry Glaze:
   In a small saucepan, combine the pureed strawberries, sugar, and lemon juice. Bring the mixture to a simmer. Stir in the cornstarch mixture and cook for 2-3 minutes until thickened. Let the glaze cool slightly before pouring it over the chilled cheesecake.
5. Top and Serve:
   Spread the strawberry glaze evenly over the cheesecake. Garnish with fresh strawberries before serving.

Additional Tips (Serving & Storage):

• Serving: This cheesecake is best served chilled with extra fresh strawberries for decoration.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

FAQs About Strawberry Lemon Cheesecake:

1. Can I use frozen strawberries for the glaze?
   Yes, you can use frozen strawberries. Just thaw them before pureeing.
2. Can I make this cheesecake ahead of time?
   Yes, this cheesecake can be made a day in advance. The flavors actually improve as it chills.
3. How can I prevent my cheesecake from cracking?
   Bake the cheesecake in a water bath, or turn off the oven and let the cheesecake cool slowly with the oven door slightly open.
4. Can I use a different type of crust?
   Absolutely! You can substitute the chocolate graham cracker crust with a traditional graham cracker or shortbread crust.

This Strawberry Lemon Cheesecake is the perfect balance of rich, creamy cheesecake with the bright flavors of lemon and strawberries. Whether for a special occasion or a weekend treat, this dessert will impress everyone with its beautiful presentation and delicious taste.