Strawberry Lemon Cheesecake

   

Ingredients

For the Crust:

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

For the Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 tsp vanilla extract
• Zest of 2 lemons
• 4 large eggs
• 1/4 cup strawberry preserves
• Fresh strawberries, sliced

For the Lemon Glaze:

• 1/2 cup granulated sugar
• 1/4 cup lemon juice
• 2 tsp lemon zest
• 1 tbsp cornstarch mixed with 1 tablespoon water

For the Topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

 

Directions:

1. Crust Preparation: Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Chill for 30 minutes.
2. Preheat oven to 325°F (163°C).
3. Filling: Mix cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon zest. Incorporate eggs one at a time, beating just until combined.
4. Pour half of the filling over the crust, layer with fresh strawberry slices, then cover with the remaining filling.
5. Baking: Bake for 55 minutes. Allow to cool in the oven with the door ajar.
6. Lemon Glaze: Heat sugar, lemon juice, and zest in a saucepan. Stir in cornstarch mixture; cook until thick. Cool slightly and pour over cheesecake.
7. Whipped Cream Topping: Whip heavy cream with powdered sugar and vanilla. Dollop on cheesecake before serving.

Notes

• Serving Suggestions: For an extra touch of elegance, garnish with lemon slices and additional fresh strawberries.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. The cheesecake can also be frozen, without the whipped cream topping, for up to a month.

 

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