Description
Strawberry Lemon Bliss Cheesecake is a creamy, tangy dessert featuring a buttery graham cracker crust, smooth lemon-infused cream cheese filling, and a fresh strawberry topping with a glossy strawberry jam finish. This American classic dessert is perfect for summer gatherings or any special occasion, combining refreshing citrus flavors with the sweetness of ripe strawberries for a delightful treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
Filling
- 3 (8-ounce) packages cream cheese (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping
- 1 1/2 cups fresh strawberries (sliced)
- 2 tablespoons strawberry jam (warmed)
- Whipped cream for garnish (optional)
- Lemon slices or zest for topping (optional)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 8 to 10 minutes until set and slightly golden. Remove from the oven and allow it to cool completely while you prepare the filling.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup granulated sugar, beating continuously until fully incorporated. Add eggs one at a time, mixing well after each addition. Then stir in sour cream, fresh lemon juice, lemon zest, vanilla extract, and salt until the batter is smooth and evenly blended.
- Assemble and Bake: Pour the cheesecake batter over the cooled crust, smoothing the top evenly with a spatula. Bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly when gently shaken.
- Cool Slowly: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling helps prevent cracks on the surface.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
- Add Toppings and Serve: Before serving, top the cheesecake with sliced fresh strawberries. Brush the strawberries with warmed strawberry jam to give a glossy finish. Optionally, garnish with whipped cream and lemon zest or lemon slices for a beautiful presentation.
Notes
- Use room temperature ingredients to prevent lumps in the batter for a smooth texture.
- For a stronger lemon flavor, add a few drops of lemon extract to the filling.
- The cheesecake can be made 1 to 2 days in advance to allow flavors to meld better and ease preparation on serving day.
