Description
This Easy Strawberry Lemon Cheesecake features a buttery vanilla wafer crust baked to perfection, a smooth and creamy lemon-infused cream cheese filling, and a luscious homemade strawberry sauce. The cheesecake is baked in a water bath to ensure a silky texture and is best enjoyed chilled, topped with fresh strawberry sauce for a delightful balance of sweetness and citrus tang.
Ingredients
Scale
Crust
- 2 cups vanilla wafer cookies
- 4 tbsp. unsalted butter, melted
Cheesecake Filling
- 32 ounces full fat cream cheese, at room temperature
- 1 cup granulated sugar (200g)
- 2 tsp vanilla extract
- 4 large eggs, at room temperature
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Strawberry Sauce
- 4 cups strawberries, sliced
- 1 cup granulated sugar (200g)
- 1 cup water
- 2 tbsp cornstarch
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and butter a 9-inch springform pan. Wrap the outside of the pan in two layers of heavy duty aluminum foil to prevent water from leaking in during the water bath baking.
- Make the Crust Base: Use a food processor to grind the vanilla wafer cookies into fine crumbs. Combine the crumbs with the melted butter until well mixed. Press this mixture firmly along the bottom and up the sides of the prepared pan. Bake the crust for 15 minutes, then cool on a wire rack while you prepare the filling.
- Mix the Filling: In an electric mixer fitted with a paddle attachment, beat the cream cheese, sugar, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and creamy. Add the eggs one at a time, beating on low speed just until incorporated. Pour this filling evenly into the baked crust.
- Bake the Cheesecake: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Carefully place it in the oven and bake for about 1 hour, or until the cheesecake is set and no longer jiggles in the center.
- Cool and Chill: Remove the cheesecake from the water bath and cool it on a wire rack for 2 hours. After cooling, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavor.
- Prepare Strawberry Sauce: In a 3-quart saucepan, combine the sliced strawberries, granulated sugar, water, and cornstarch. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 15 minutes until the sauce thickens. Remove from heat and let it chill completely before serving.
- Serve: Remove the sides of the springform pan then slice the cheesecake. Serve with the chilled strawberry sauce spooned over the top for a fresh, fruity finish.
Notes
- Make sure all ingredients, especially the cream cheese and eggs, are at room temperature to ensure a smooth batter and prevent lumps in the filling.
- Wrapping the springform pan in foil is essential to avoid water leakage during the water bath process.
- For best texture and flavor, refrigerate the cheesecake overnight before serving.
- The strawberry sauce can be made ahead and stored in the refrigerator for up to 3 days.
- If you do not own a food processor, place the vanilla wafers in a sealed plastic bag and crush with a rolling pin for the crust crumbs.
