Description
Strawberry Lemon Bliss Cheesecake is a luscious, baked dessert that combines a creamy lemon-infused cheesecake filling with a buttery graham cracker crust and a fresh strawberry topping. This delightful American classic offers a perfect balance of tangy lemon zest and sweet strawberries, making it an irresistible treat for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let it cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy. Add the eggs one at a time, mixing just until each is combined to avoid overmixing.
- Add flavors to filling: Mix in the sour cream, lemon zest, fresh lemon juice, and vanilla extract until the batter is smooth and uniform in texture.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 50 to 55 minutes, until the edges are set but the center still slightly jiggles when shaken gently.
- Cool the cheesecake: Turn off the oven and slightly crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Afterward, remove from the oven and refrigerate for at least 4 hours to chill thoroughly.
- Prepare the strawberry topping: In a saucepan over medium heat, combine the sliced strawberries, 1/3 cup sugar, and 1 tablespoon lemon juice. Cook for about 5 minutes until the strawberries release their juices and become juicy.
- Thicken the topping: Stir in the cornstarch mixture and cook for another minute or two until the strawberry mixture thickens slightly. Remove from heat and let it cool completely.
- Assemble and serve: Once the cheesecake is chilled, spoon the cooled strawberry topping evenly over the surface before slicing and serving.
Notes
- Ensure all ingredients are at room temperature before starting for a smooth batter and even baking.
- This cheesecake can be made a day ahead and refrigerated; add the strawberry topping just before serving to keep it fresh.
- Use a springform pan for easy removal and presentation.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
