Description
A bright, fresh, and creamy cheesecake with a delicious strawberry crust and sweet-tangy strawberry topping. Perfect for spring and summer!
Ingredients
Scale
- 1 box strawberry cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Juice and zest of 2 lemons
- 3 large eggs
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Mix the strawberry cake mix, melted butter, and egg until a dough forms.
- Press into a greased 9-inch springform pan and bake for 10-12 minutes. Let cool.
- In a bowl, beat cream cheese and sugar until smooth.
- Mix in sour cream, vanilla extract, lemon juice, and lemon zest.
- Add eggs one at a time, mixing gently.
- Pour over cooled crust and bake at 325°F (163°C) for 50-55 minutes.
- Cool in the oven for an hour, then refrigerate.
- Toss sliced strawberries with sugar and lemon juice. Let sit for 15 minutes.
- Spoon over cheesecake before serving.
Notes
Best served chilled. For extra indulgence, add whipped cream or a drizzle of white chocolate.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: lemon cheesecake, strawberry crust, strawberry cheesecake, summer dessert