Best Lemon Strawberry Cheesecake Recipes

STRAWBERRY LEMON CHEESECAKE BARS

Steps:

• For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
• Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
• For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
• Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
• Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.

STRAWBERRY CHEESECAKE LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
• Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
• Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
• Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
• Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
• Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.

LEMON STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
• Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
• Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
• Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
• Glaze
• Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
• Lemon Strawberry Cheesecake.
• Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
• After about 3 hours your cheesecake is ready for eating!

NO-BAKE 7-UP LEMON CHEESECAKE WITH STRAWBERRY GLAZE

Steps:

• CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
• Press onto bottom and partway up sides of buttered 9" springform pan; chill.
• FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
• In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well.
• Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
• Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
• Mix together with remaining 7-up mixture and stir until well blended.
• Turn into chilled crust and chill for at least 8 hours.
• Remove from pan and add topping.
• TOPPING: Brush top of chilled cheesecake with melted jelly.
• Arrange strawberries upright on cake and spoon any remaining melted jelly over them.

NO-BAKE STRAWBERRY-LEMON CHEESECAKE

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides. Arrange ladyfingers on bottom of prepared pan. Cover with 1-1/2 cups sliced berries.
• Beat cream cheese, sugar and lemon juice in large bowl with mixer until blended. Stir in COOL WHIP. Spread over berries in pan.
• Refrigerate 3 hours or until firm. Top with remaining sliced berries. Use foil handles to lift cheesecake from pan before cutting into bars.

LEMON AND RUM CHEESECAKE WITH STRAWBERRY COMPOTE

Steps:

• For crust:
• Butter and flour 10-inch-diameter springform pan. Combine flour, sugar, yeast, grated lemon peel, and 1/2 teaspoon salt in processor; blend 5 seconds. Add chilled butter and cut in, using on/off turns, until mixture resembles coarse meal. Add whole milk, egg yolks, and vanilla extract and blend until soft clumps form. Using floured hands, gather dough into ball. Press dough over bottom and 1 inch up sides of prepared pan. Cover pan tightly with plastic wrap. Let dough rise in warm draft-free area until slightly puffy, about 2 hours 15 minutes.
• For filling:
• Preheat oven to 350°F. Using electric mixer, beat cream cheese, sugar, and flour in large bowl until well blended. Beat in eggs 1 at a time. Add whipping cream, dark rum, grated lemon peel, and vanilla extract; beat until filling is smooth. Transfer filling to crust (filling may be higher in pan than sides of crust).
• Bake cheesecake until set in center and puffed at edges, about 40 minutes. Cool cheesecake in pan on rack 15 minutes. Cut around pan sides; release sides. Cool cheesecake completely. (Can be prepared 8 hours ahead. Let cheesecake stand at cool room temperature.)
• Cut cheesecake into wedges and serve with strawberry compote.

STRAWBERRY LEMON CHEESECAKE

Steps:

• For crust:.
• Mix cookie crumbs and almonds together. Add melted butter and combine.
• Press into platter or springform pan and put into the fridge.
• For filling:.
• Prepare the gelatine according to the directions (if it says to add a lot of liquid, reduce this amount to no more than 50 ml).
• Mix cream cheese and quark together on low with a mixer.
• Zest the lemon.
• Add the zest, juice from lemons, strawberries, and sugar. Mix on medium until 'fluffy'.
• Add the gelatine and mix on low.
• Spread filling over the crust. Refrigerate overnight. Serve with sugared strawberries.