Strawberry Lemon Cheesecake
Lately my daughter has developed an interest in baking and wanted to create her own recipes. Earlier this month, she came up with a recipe for Strawberry Lemon Cheesecake which we made again last week for dessert on Easter.
Recipe Inspiration for Strawberry Lemon Cheesecake
My daughter knew that she wanted a cheesecake to be her first creation but wasn’t sure what flavor she wanted to make. We decided to roam the grocery store and let ourselves be inspired. My daughter knew she wanted to add a fruit swirl to the cheesecake. She was originally planning a graham cracker crust, but I was lobbying for a chocolate crust. Then my daughter spotted the Lemon Sandwich Cookies – we had a winner!
For our fruit swirl, we were debating between strawberry or raspberry. Since strawberries are more reasonably priced at this time of year, we decided to go with them.
Recipe Basis for Strawberry Lemon Cheesecake
Since we were purchasing Philadelphia Cream Cheese, we started with their recipe for Philadelphia Classic Cheesecake. The biggest modification that we made was in the crust. Since the lemon sandwich cookies are sweeter than graham crackers we omitted sugar in the crust. We also decreased the amount of butter since the cookie cream aids in the binding.
Strawberry Lemon Cheesecake Recipe
- 14 Lemon Sandwich Cookies
- 2 T Unsalted Butter, Melted
- 14 Strawberries, hulls removed
- 1/4 c Sugar
- 1 tsp Lemon Juice
- 1 T Corn Starch
- 32 oz Cream Cheese (4-8 oz packages)
- 1 c Sugar
- 1 tsp Vanilla
- 4 eggs
- 1 T Lemon Juice
- Whipped Cream
- Lemon Sandwich cookies
- Crush Lemon Sandwich Cookies in Food Processor or in a bag using a rolling pin.
- Mix crushed cookies with melted butter and press into bottom of a springform pan.
- Puree Strawberries
- Add puree to a small saucepan and mix with 1/4 c sugar and 1 tsp lemon juice.
- Heat to a rolling boil, stirring frequently. Continue to boil for 5 minutes, stirring frequently.
- Mix corn starch with 2T water and pour into the boiling mixture. Remove from heat and allow to cool.
- Preheat Oven to 325F.
- Beat Cream Cheese, 1 C sugar, and vanilla with electric mixer until smooth.
- Add eggs 1 at a time mixing after each addition until incorporated.
- Pour half of the cream cheese mixture into the pan. Place dollops of strawberry puree on top (using half of the puree). Use a knife to swirl into the cheesecake.
- Repeat with the remaining cheesecake and strawberry puree.
- Bake for 55 minutes or until center is almost set. Loosen cake from rim of pan and cool. Remove ring and refrigerate for 4 hours.
- Garnish with Whipped Cream, Strawberries, and crumbled Lemon Sandwich Cookies
- The recipe can also be made in a standard pie plate. Decrease the cream cheese mixture to 24 oz Cream Cheese, 3/4 c Sugar, 3/4 tsp Vanilla, 3 eggs, and 1T lemon juice.
Of course, after I made the recipe the first time, I discovered that we needed a few new cooking tools. My Kitchen Aid Mixer was great for the job of mixing the cheesecake. However, crushing the cookies was a definite hassle. After we made the cheesecake, my daughter decided that I needed a food processor. We also had to get a new springform pan. I remember owning one years ago, but it evidently didn’t make the move to our current house.
Also, one more tip – be sure to bake the cheesecake with the springform pan on a cookie sheet. Ours leaked a bit and has created a smoky oven on subsequent uses. I’m currently running the clean cycle.
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The image below works great to share the recipe on Pinterest!