Dessert
Strawberry Lemon Cheesecake
A silky, tangy cheesecake with a buttery graham cracker crust and fresh strawberry topping. My grandmother's signature dessert, updated with a hint of lemon zest.
95 min
10 servings
medium
Ingredients
- •2 cups graham cracker crumbs
- •6 tbsp butter, melted
- •900 g cream cheese, softened
- •1 cup sugar
- •3 eggs
- •1/2 cup sour cream
- •1 tbsp lemon zest
- •1 tsp vanilla extract
- •2 cups fresh strawberries
- •3 tbsp strawberry jam
Instructions
- 1Preheat oven to 325°F (165°C). Mix graham cracker crumbs and butter, press into a 9-inch springform pan.
- 2Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
- 3Stir in sour cream, lemon zest, and vanilla until just combined.
- 4Pour filling over crust. Bake 55–65 min until centre barely jiggles.
- 5Cool in oven with door ajar for 1 hour, then refrigerate at least 4 hours.
- 6Toss strawberries with warmed jam and arrange over chilled cheesecake.