Best 5 Strawberry Lemonade Cheesecake Recipes

STRAWBERRY 'LEMONADE' MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Place 1 cookie in each of 12 paper-lined muffin cups.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 17 to 20 min. or until centers are almost set. Cool completely.
• Refrigerate 2 hours.
• Spoon preserves into microwaveable bowl just before serving cheesecakes. Microwave on HIGH 30 sec. or just until warmed; stir. Spoon over cheesecakes. Top with strawberries.

STRAWBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
• Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
• Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

STRAWBERRY LEMON CHEESECAKE BARS

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.

LEMON STRAWBERRY CHEESECAKE

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!

STRAWBERRY LEMONADE CHEESECAKE SHOOTERS

Steps:

• For the cheesecake:
• Beat PHILADELPHIA Cream Cheese and sweetened condensed milk in a medium bowl until smooth, then beat in gelatin mix, lemon zest, and lemon extract. Cover and refrigerate for at least 4 hours to set up (I left mine overnight).
• For the strawberry topping:
• Combine all ingredients in a medium pot over medium heat. Cook, stirring occasionally, for 12-15 minutes. Let cool and store in fridge until ready to use. *Mixture will thicken upon cooling.
• For the graham cracker crust:
• Whisk graham cracker crumbs and sugar together, then drizzle in melted butter and combine until mixture is uniform.
• To assemble cheesecake shooters:
• Add 1 Tbsp or so of graham cracker crust to the bottom of a small glass or shot glass. Top with 2 Tbsp cheesecake mixture, then 1 Tbsp of strawberry topping. Serve immediately. Images do not match method of preparation. Looks like two layers.
• Note: For a more traditional looking cheesecake, press the entirety of the graham cracker mixture into the bottom of a 9 inch pie plate. Fill with cheesecake mixture, then top with strawberry topping. Place in fridge to set up for four hours before serving.