Strawberry Lemonade Cheesecake Recipe
Indulge in our creamy Strawberry Lemonade Cheesecake, featuring a zesty lemon-infused filling swirled with fresh strawberries on a buttery graham cracker crust.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Filling
Method
Cheesecake Filling Preparation
- 1
Mix the filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar, sour cream, lemon juice, and lemon zest, mixing until well combined.
- 2
Add eggs
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 3
Incorporate strawberry puree
Gently fold in the strawberry puree until evenly distributed.
- 4
Bake the cheesecake
Pour the filling over the cooled crust. Bake at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly.
- 5
Cool and chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.
