Lemon Cheesecake with Strawberry Crust

Ingredients

• 1 ½ cups fresh strawberries, hulled and sliced
• 1 cup graham cracker crumbs, finely crushed
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup confectioners' sugar, sifted
• 1/3 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups heavy whipping cream, chilled

Instructions

1. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until all crumbs are coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
2. In a blender or food processor, puree the fresh strawberries until smooth. Pour the strawberry puree into a small saucepan and heat over low heat until it thickens slightly, about 5-7 minutes. Remove from heat and let cool to room temperature.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the confectioners' sugar, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture.
5. Pour half of the cheesecake filling over the prepared crust. Drizzle half of the strawberry puree on top and gently swirl it with a knife. Repeat with the remaining filling and puree.
6. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
7. Once set, remove the cheesecake from the springform pan. Garnish with additional fresh strawberries or a drizzle of the remaining strawberry puree before slicing.

Nutrition