Best 3 Strawberry Lemon Cheesecake Recipes

Indulge in a delightful culinary experience with our tantalizing Strawberry Lemon Cheesecake recipe. This luscious dessert combines the refreshing tartness of lemons with the sweet and juicy burst of strawberries, creating a harmonious flavor symphony. The creamy and velvety cheesecake filling, nestled atop a crisp graham cracker crust, delivers a rich and satisfying texture that will leave you craving more. But that's not all! This article also features a collection of equally enticing recipes that will satisfy your sweet tooth. From the classic New York Cheesecake to the decadent Chocolate Cheesecake, each recipe offers a unique taste adventure. Whether you prefer a tangy Lemon Cheesecake or a luscious Raspberry Swirl Cheesecake, we've got you covered. Get ready to embark on a delightful journey of flavors with our comprehensive guide to cheesecake perfection.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY LEMON CHEESECAKE BARS

Strawberry Lemon Cheesecake Bars image

Provided by Kardea Brown

Categories dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

One 11-ounce box vanilla wafer cookies
3 tablespoons granulated sugar
1 teaspoon lemon zest, plus more for garnish
1/4 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 cup heavy cream
Three 8-ounce blocks full-fat cream cheese, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon lemon zest plus 2 teaspoons lemon juice
2 cups confectioners' sugar
1 1/2 cups sour cream, at room temperature
1 quart strawberries, sliced

Steps:

For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.

STRAWBERRY CHEESECAKE LEMON BARS

Strawberry Cheesecake Lemon Bars image

Lemon cake bars with a strawberry cheesecake center and a lemon glaze will satisfy your sweet tooth after dinner. Keep refrigerated in a sealed container.

Provided by Shawnee

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 7h6m

Yield 24

Number Of Ingredients 11

Ingredients

cooking spray
1 (18.25 ounce) package lemon cake mix
⅓ cup prepared lemonade
⅓ cup butter, melted
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
¼ cup strawberry preserves
½ cup confectioners' sugar
2 teaspoons lemon juice
¼ cup sprinkles, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 24.9 g, Cholesterol 30.3 mg, Fat 9 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4.6 g, Sodium 203.3 mg, Sugar 18 g

LEMON STRAWBERRY CHEESECAKE

Lemon Strawberry Cheesecake image

Make and share this Lemon Strawberry Cheesecake recipe from Food.com.

Provided by - Momma Loon

Categories Cheesecake

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups graham crackers
6 tablespoons butter
2 lbs cream cheese
1 cup sugar
3 eggs
1 tablespoon lemon zest
1 tablespoon vanilla
1/4 cup currant jelly
2 tablespoons water
3 pints fresh strawberries

Steps:

Preheat oven to 325°F.
Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
Glaze
Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
Lemon Strawberry Cheesecake.
Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
After about 3 hours your cheesecake is ready for eating!

Tips:

Use fresh strawberries for the best flavor. If using frozen strawberries, thaw them completely and drain off any excess liquid before using.
To make the cheesecake filling, use a stand mixer or electric hand mixer on medium speed to beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Pour the cheesecake filling onto the prepared graham cracker crust and bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the center is set.
Let the cheesecake cool completely before refrigerating for at least 4 hours, or overnight.
To make the strawberry topping, combine the strawberries, sugar, cornstarch, and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the mixture has thickened.
Pour the strawberry topping over the cooled cheesecake. Refrigerate for at least 1 hour before serving.

Conclusion:

This strawberry lemon cheesecake is a delicious and refreshing dessert that is perfect for any occasion. With its creamy cheesecake filling, tangy strawberry topping, and graham cracker crust, this cheesecake is sure to be a hit. Whether you are serving it at a party or enjoying it as a special treat, this cheesecake is sure to impress.