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Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup sour cream
– 1/4 cup fresh lemon juice
– 1 tablespoon lemon zest
– 3 large eggs
– 1 teaspoon vanilla extract
For the Strawberry Lemonade Topping:
– 1 1/2 cups fresh strawberries, pureed
– 1/4 cup fresh lemon juice
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 cup water
Directions:
1. Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan.
2. For the crust, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then cool.
3. For the cheesecake filling, beat cream cheese and sugar until smooth and creamy. Add sour cream, lemon juice, and lemon zest, and continue mixing. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Pour the cheesecake batter over the cooled crust and smooth the top. Bake for 50-55 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight.
5. For the topping, combine pureed strawberries, lemon juice, sugar, cornstarch, and water in a saucepan. Bring to a simmer over medium heat, stirring constantly until thickened. Remove from heat and let it cool completely.
6. Once the cheesecake is chilled, spread the strawberry lemonade topping over the top. Garnish with fresh strawberry slices if desired.
Prep Time: 25 minutes | Baking Time: 55 minutes | Total Time: 6 hours (including cooling and chilling)
Kcal: 320 kcal | Servings: 10 slices
