Strawberry Lemonade Cheesecake Recipe
This delightful Strawberry Lemonade Cheesecake Recipe combines creamy cheesecake with tangy lemon and sweet strawberries.
Equipment
- 9-inch springform pan
- Electric mixer
- Food processor
- Mixing Bowls
- Measuring Cups
- Rubber spatula
Ingredients
- 1½ cups graham cracker crumbs
- â…“ cup melted butter
- 2 tablespoons sugar
- 24 oz cream cheese softened
- ¾ cup powdered sugar
- 1 cup heavy cream
- â…“ cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup pureed strawberries
- Pink food coloring optional
Instructions
- Mix cracker crumbs, butter, and sugar together.
- Press mixture into springform pan bottom firmly.
- Chill crust for 30 minutes in refrigerator.
- Beat cream cheese until smooth and fluffy.
- Add powdered sugar gradually while mixing continuously.
- Pour lemon juice and zest into mixture.
- Whip heavy cream in separate bowl until stiff.
- Fold whipped cream into cream cheese mixture gently.
- Add strawberry puree and food coloring if desired.
- Pour filling over prepared crust evenly.
- Refrigerate cheesecake for minimum 4 hours.
- Remove from pan and serve chilled immediately.
Notes
- Use room temperature cream cheese for smoother mixing
- Don't overbeat to prevent cracks in cheesecake
- Fresh strawberries work better than frozen ones
- Chill overnight for best texture and flavor
- Run knife around edges before removing pan