Strawberry Lemon Cheesecake Recipe

This recipe combines the tangy sweetness of lemon with fresh strawberries for a delightful cheesecake.


  • For the Crust:
    • 1 graham cracker crust (store-bought or homemade)
  • For the Cheesecake Filling:
    • 16 oz cream cheese, softened
    • ¾ cup granulated sugar
    • 3 large eggs, at room temperature
    • ⅓ cup sour cream
    • Zest of 1 lemon
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla extract
  • For the Strawberry Topping:
    • 1 pint fresh strawberries, sliced
    • ¼ cup granulated sugar
    • 1 tablespoon cornstarch
    • 1 tablespoon lemon juice
    • Fresh mint sprigs, for garnish (optional)


  1. Prepare the Crust: If using a store-bought crust, preheat oven according to package instructions. If making your own crust, follow your preferred recipe and preheat the oven to 350°F (175°C). Bake the crust for 10 minutes, then let cool completely.
  2. Make the Cheesecake Filling: In a large bowl, cream together the softened cream cheese and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, lemon zest, lemon juice, and vanilla extract until just combined.
  3. Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
  4. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. This helps prevent cracking. Then, transfer the cheesecake to a wire rack to cool completely, at least 4 hours or overnight.
  5. Prepare the Strawberry Topping: While the cheesecake cools, combine the sliced strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes. Let the topping cool slightly.
  6. Once the cheesecake is chilled, spread the strawberry topping over the top. Garnish with fresh mint sprigs, if desired.

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