What is the best way to prepare the crust for this cheesecake?

The crust is made by mixing graham cracker crumbs with melted butter and a bit of sugar. Press the mixture firmly into the springform pan and bake until lightly golden for the perfect foundation.

How can I ensure my cheesecake doesn't crack?

To prevent cracking, avoid overmixing the batter, ensure the oven temperature is correct, and allow the cheesecake to cool gradually inside the oven. A water bath can also help maintain an even bake.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if necessary. However, using fresh lemon zest is key for bright citrus flavor.

What speed should I mix the cream cheese mixture?

Mix the cream cheese on low speed until smooth. This prevents incorporating excess air, which can cause the cheesecake to puff up and crack during baking.

Can I substitute cream cheese with another ingredient?

Cream cheese is essential for the classic texture of cheesecake, but you can blend in small amounts of sour cream or Greek yogurt for added moisture and tang. Avoid replacing cream cheese entirely.

How long should I bake the cheesecake?

Bake the cheesecake at 325°F for 50–60 minutes. The edges should be set while the center remains slightly jiggly. Avoid overbaking to maintain a smooth, creamy texture.

Strawberry Lemonade Cheesecake – Stunning Summer Flavor You’ll Love

Description

A refreshing twist on the classic cheesecake, this Strawberry Lemonade Cheesecake combines tangy lemon and sweet strawberries with a creamy texture and a crisp graham cracker crust. It’s perfect for summer gatherings and easy to prepare, making it a crowd-pleaser with both nostalgic and modern flair.

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter

For the filling:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tbsp lemon juice
1 tbsp lemon zest
1 cup fresh strawberries, hulled and sliced

For the topping (optional):

1 cup fresh strawberries
2 tbsp sugar (adjust to taste)

Cook Mode Keep your screen awake while you cook

Instructions

Preheat oven to 350°F (177°C). Lightly grease a 9-inch springform pan.
Mix graham cracker crumbs and sugar in a bowl. Add melted butter and stir until moistened.
Press the mixture into the bottom of the pan and bake for 5–8 minutes until lightly golden. Let cool slightly.
Reduce oven temperature to 300°F (149°C).
In a large bowl, beat softened cream cheese and sugar on low speed until smooth.
Add eggs one at a time, mixing gently. Stir in lemon juice and lemon zest.
Pour mixture over cooled crust. Layer sliced strawberries on top.
Bake for 60 minutes, until edges are set and center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
Chill in the fridge for at least 6 hours, preferably overnight.
For topping, simmer strawberries and sugar until slightly thickened. Cool, then spread over chilled cheesecake.
Slice and serve with optional whipped cream or fresh berries.

Notes

Use room-temperature cream cheese for a smoother filling.

Don’t overmix the batter to avoid air bubbles and cracks.

Allow cheesecake to cool gradually to prevent cracking.

The strawberry topping is optional but enhances flavor and presentation.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American