Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 lemon zest
- 0.25 cup fresh lemon juice
- 1.5 cups fresh strawberries, pureed
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and ¼ cup sugar; press into a 9-inch springform pan.
- Beat cream cheese with 1 cup sugar until smooth. Add eggs one at a time, then mix in vanilla, lemon zest, lemon juice, and pureed strawberries.
- Pour filling over crust and bake for 60 minutes, until edges set and center slightly jiggles.
- Turn off oven, let cheesecake cool inside for 30 minutes, then remove and cool to room temperature. Refrigerate at least 4 hours or overnight.
- For topping, combine sliced strawberries, 2 tablespoons sugar, and 1 tablespoon lemon juice; macerate 15 minutes.
- Top chilled cheesecake with macerated strawberries before serving.
Notes
- For a firmer cheesecake, refrigerate overnight.
- You can garnish with whipped cream for extra indulgence.
- Always use room temperature cream cheese for a smoother filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian