Description
Indulge in the perfect marriage of sweet strawberries and zesty lemon with this Strawberry Lemon Bliss Cheesecake. Creamy and luscious, this dessert is a delightful 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 filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the strawberry swirl:
- 1 cup fresh or frozen strawberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For garnish:
- whipped cream
- fresh strawberries
- lemon zest (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 8–10 minutes. Let cool.
- Prepare Strawberry Swirl: Cook strawberries, sugar, and lemon juice until thickened. Blend until smooth and cool.
- Make Filling: Beat cream cheese until creamy. Add sugar, sour cream, lemon zest, lemon juice, flour, and vanilla. Mix in eggs.
- Assemble Cheesecake: Pour half of batter over crust. Spoon half of strawberry puree and swirl. Repeat with remaining batter and puree. Swirl again.
- Bake: Place pan in a water bath and bake for 55–65 minutes. Cool in the oven, then refrigerate for at least 4 hours.
- Finish: Top with whipped cream, strawberries, and lemon zest if desired.
Notes
- Use full-fat cream cheese and sour cream for best results
- Strawberry swirl can be made in advance and chilled
- For a gluten-free option, use GF graham crackers for the crust
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
