Strawberry Lemon Cheesecake
Servings Prep Time
16 1hour
Cook Time Passive Time
55minutes 4hours
Servings Prep Time
16 1hour
Cook Time Passive Time
55minutes 4hours
Strawberry Filling
Cream Cheese Mixture
For the Crust
  1. Crush Lemon Sandwich Cookies in Food Processor or in a bag using a rolling pin
  2. Mix crushed cookies with melted butter and press into bottom of a springform pan.
For the Strawberry Filling
  1. Puree Strawberries
  2. Add puree to a small saucepan and mix with 1/4 c sugar and 1 tsp lemon juice.
  3. Heat to a rolling boil, stirring frequently. Continue to boil for 5 minutes, stirring frequently.
  4. Mix corn starch with 2T water and pour into the boiling mixture. Remove from heat and allow to cool.
For Cheesecake
  1. Preheat Oven to 325F.
  2. Beat Cream Cheese, 1 C sugar, and vanilla with electric mixer until smooth.
  3. Add eggs 1 at a time mixing after each addition until incorporated.
  4. Pour half of the cream cheese mixture into the pan. Place dollops of strawberry puree on top (using half of the puree).
  5. Repeat with the remaining cheesecake and top with dollops of strawberry puree. Use a knife to gently swirl or create a pattern in the topping
  6. Bake for 55 minutes or until center is almost set. Loosen cake from rim of pan and cool. Refrigerate for 4 hours and remove ring.
  7. Garnish with Whipped Cream, Strawberries, and crumbled Lemon Sandwich Cookies
Recipe Notes

The recipe can also be made in a standard pie plate. Decrease the cream cheese mixture to 24 oz Cream Cheese, 3/4 c Sugar, 3/4 tsp Vanilla, 3 eggs, and 1T lemon juice.

Based on Philadelphia Classic Cheesecake

Tips: Line the rim with parchment paper to make it easier to remove.