Easy Strawberry Lemon Cheesecake
Easy Strawberry Lemon Cheesecake is one of our favorite dessert recipes. I start this recipe by making a sweet vanilla wafer crust. Next, I make a creamy lemon cheesecake filling. Then, I make a thick strawberry sauce full of sweet strawberries. I love this recipe for several reasons. First of all, I like that this cake only calls for a few ingredients. And, most of the ingredients are things I always have in the house. Secondly, I like that this cake is made ahead of time. I really like making this cake for guests. It can be made a couple days ahead of time. And, finally, I like that my whole family loves this cake. It’s a real crowd pleaser.
The Equipment I Used
- An Electric Mixer- Use this to whip your filling. If you don’t have an electric mixer, I think beating the filling by hand would be fine.
- A Food Processor- I used this to crush my cookie crumbs. If you don’t have a food processor, you could put the wafers in a bag and crush the wafers with a rolling pin.
- Aluminum Foil- Use heavy duty aluminum foil to wrap your pan in. This prevents water from getting in your cake.
- A Springform Pan- Use a 9 inch springform pan to cook your cake pan in.
- A Large Roasting Pan- This needs to be big enough to hold the springform pan. You’ll fill it with water to keep your cake from cracking.
The Ingredients Needed for Easy Strawberry Lemon Cheesecake
- Vanilla Wafer Cookies- These are for the crust. I used the Nabisco brand cookies.
- Cream Cheese- Be sure to use full fat cream cheese. I used the Philadelphia brand.
- Eggs- Use large, room temperature eggs.
- Lemon Juice- Be sure to use fresh lemon juice.
If you like cheesecake, you need to try this creamy and delicious Easy Strawberry Lemon Cheesecake.
Easy Strawberry Lemon Cheesecake
Equipment
- 9 inch springform pan
- Food processor
- heavy duty aluminum foil
- large roasting pan
- electric mixer
Ingredients
- 2 cups vanilla wafer cookies
- 4 tbsp. unsalted butter, melted
- 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
For the Strawberry Sauce:
- 4 cups strawberries, sliced
- 1 cup granulated sugar (200g)
- 1 cup water
- 2 tbsp. cornstarch
Instructions
- Begin by making the cheesecake crust: Preheat the oven to 325 degrees. Butter a nine inch springform pan. Wrap the outside of the pan in two layers of heavy duty aluminum foil.
- Using the food processor, grind up the cookies into fine crumbs. Add them to the melted butter and stir until well combined. Press this on the bottom and up the sides of the pan. Bake for 15 minutes. Cool on a wire rack while you make your filling.
- In an electric mixer, with the paddle attachment, beat together the cheese, sugar, vanilla, lemon juice, and lemon zest. Beat until smooth. Add the eggs and beat on low until just combined. Pour this filling into the crust.
- Place the springform pan into the roasting pan and put it in the oven. Pour hot water in the pan, so that it comes halfway up the cheesecake pan. Bake for one hour, or until the cake is no longer jiggly.
- Cool on a wire rack for two hours, and then cover and refrigerate for at least four hours. But, preferably, chill this overnight.
- While the cake cools, make the sauce: Mix all the ingredients in a three quart saucepan. Bring them to a boil, and then simmer for 15 minutes or until the sauce is thickened. Let this chill until cold.
- Remove the sides from the pan and serve the cake topped with the sauce.
