Description
A luscious, bright cheesecake combining creamy texture with tangy lemon and sweet strawberry swirls — like sipping strawberry lemonade in dessert form.
Ingredients
- For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons melted butter
Zest of 1 lemon - For the Cheesecake Filling:
3 × 8‑oz (≈ 680 g) cream cheese, softened
1 cup granulated sugar
3 large eggs
¾ cup sour cream
¼ cup fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
2 tablespoons all-purpose flour (optional, for added structure) - For the Strawberry Layer:
1½ cups fresh strawberries, chopped
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch dissolved in 1 teaspoon water - Garnish:
Fresh strawberry slices
Thin lemon slices
Whipped cream (optional)
Instructions
- Preheat oven to 325 °F (163 °C). Grease a springform pan (e.g. 9‑inch) and lightly dust with flour or line the bottom with parchment.
- Make the crust: Combine graham cracker crumbs, sugar, melted butter, and lemon zest. Press firmly into the bottom of the prepared pan. Bake 8–10 minutes. Let cool slightly.
- Prepare strawberry layer: In a small saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook ~5 minutes until strawberries soften and release juices. Stir in cornstarch slurry; cook another minute till thickened. Remove from heat and allow it to cool fully.
- Make cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each. Stir in sour cream, lemon juice, lemon zest, vanilla, and flour (if using) until well blended.
- Assemble: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled strawberry mixture over it and swirl gently with a knife or skewer. Then pour the remaining batter and top with the rest of the strawberry mixture, swirling again for a marbled effect.
- Bake cheesecake in a water bath: Place the springform pan in a larger roasting pan, pour hot water halfway up the sides of the pan. Bake 60–70 minutes, until the edges are set but center still jiggles slightly.
- After baking, turn off oven and crack the door open; let cheesecake rest in the oven for 1 hour. Then remove and cool on a wire rack. Chill in refrigerator for at least 4 hours or overnight to fully set.
- Before serving, garnish with fresh strawberry slices, lemon slices, and whipped cream if desired. Slice and serve chilled.
Notes
- The version on Allrecipes uses a similar swirl method and a cheesecake base with lemon flavor. :contentReference[oaicite:1]{index=1}
- Freezing slices individually helps preserve texture; thaw in fridge before serving.
- If strawberries are out of season, use thawed frozen strawberries but drain excess liquid first.
- You may omit the flour in the filling if you prefer a very creamy texture, though the flour can help with slice structure.
- To avoid cracks, don’t overmix the batter, use a water bath, and allow gradual cooling in the oven.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert / Cheesecake
- Method: Baking (water bath) with swirl
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: ≈ 420 kcal
- Sugar: ≈ 32 g
- Sodium: ≈ 240 mg
- Fat: ≈ 26 g
- Saturated Fat: ≈ 15 g
- Unsaturated Fat: ≈ 10 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 35 g
- Fiber: ≈ 1 g
- Protein: ≈ 7 g
- Cholesterol: ≈ 110 mg
