Get ready to impress with this creamy, tangy, and sweet cheesecake swirled with fresh strawberry sauce and a zesty hint of lemon! It's sure to be a hit. 💖 💖
Ingredients
For the crust:
1 1⁄2 cups graham cracker crumbs
1⁄3 cup melted butter
2 tablespoons sugar
For the cheesecake:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 tablespoons all-purpose flour
Zest and juice of 1 lemon
1 teaspoon vanilla extract
For the strawberry swirl:
1 cup fresh strawberries, hulled and chopped
2 tablespoons sugar
1 tablespoon lemon juice
Instructions
Prepare the crust:
Preheat oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, melted butter, and sugar.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
Make the strawberry swirl:
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down (about 5-7 minutes).
Blend until smooth, then set aside to cool.
Prepare the cheesecake filling:
In a large bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, beating after each addition.
Mix in flour, lemon zest, lemon juice, and vanilla until well combined.
Assemble the cheesecake:
Pour the cheesecake filling over the cooled crust.
Drop spoonfuls of the strawberry sauce on top of the filling. Use a knife to gently swirl it into the batter. Baking:
Bake for 55-60 minutes, or until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
Chill and Serve:
Refrigerate for at least 4 hours or overnight.
Slice, serve, and enjoy the fresh, fruity goodness!
✨ Tip: Top with fresh strawberries and lemon zest for an extra touch!