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Strawberry Lemonade Cheesecake
Strawberry Lemonade Cheesecake
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Prep Time:
20 minutes
Cook Time:
83 minutes
Total Time:
643 minutes
Delicious lemon cheesecake with strawberry pie filling, perfect for parties and potlucks.
Ingredients:
  • 2 cups graham cracker crumbs
  • 0.33333334326744 cup white sugar
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 (16 ounce) container ricotta cheese
  • 1.5 cups white sugar
  • 0.5 cup butter, melted and cooled
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 4 eggs
  • 2 cups sour cream
  • 1 (12 ounce) can strawberry pie filling
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease an 8-inch springform pan.
  • Mix together graham cracker crumbs, melted butter, and white sugar until fully combined, then firmly press into the springform pan.
  • Bake in the oven until the crust is golden brown, about 8 to 10 minutes.
  • In a bowl, blend cream cheese and ricotta cheese with an electric mixer until creamy for about 3 minutes. Add 1 1/2 cup white sugar and mix on low speed until well blended for about 2 minutes.
  • Mix 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into the cream cheese mixture until well combined. Gently incorporate the eggs one by one, then fold in the sour cream until just mixed. Spread the mixture over the crust and top with the strawberry pie filling. Use a butter knife to gently swirl the filling into the batter to create a beautiful pattern on top.
  • Bake the cheesecake undisturbed in the preheated oven for 1 hour and 15 minutes. Then, switch off the oven and allow the cheesecake to rest inside for an additional hour.
  • Take the cheesecake out of the oven and allow it to cool on a wire rack for 2 hours. Then, cover and refrigerate the cheesecake for 6 hours up to overnight before removing the springform and slicing it.

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