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### Instructions
#### Step 1: Prepare the Crust
Start by preheating your oven to **325°F (163°C)**. To make the crust, combine the graham cracker crumbs, granulated sugar, and cinnamon (if using) in a medium-sized bowl. Stir in the melted butter until everything is well coated. Press the mixture evenly into the bottom of a 9-inch springform pan to form a firm crust. Use the back of a spoon to press it down tightly.
Bake the crust in the preheated oven for about **8-10 minutes**, until it’s lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
#### Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the granulated sugar and vanilla extract, beating until well combined. Then, add the fresh lemon juice and lemon zest, mixing until incorporated. The lemon will add a refreshing citrus note that balances out the rich cream cheese filling.
Next, add the eggs, one at a time, beating well after each addition. Make sure the mixture is smooth and free of lumps. Finally, fold in the sour cream, which will give the cheesecake its silky smooth texture and a slight tang.
#### Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to smooth the top of the cheesecake. Tap the pan gently on the counter to remove any air bubbles from the batter.
Bake the cheesecake in the preheated oven for about **50-60 minutes**, or until the edges are set and the center is just slightly jiggly. A slight wobble in the middle is normal, and it will firm up as it cools. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour. This helps prevent cracks in the surface.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least **4 hours**, or overnight for best results.
#### Step 4: Prepare the Strawberry Topping
While the cheesecake is chilling, make the strawberry topping. In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Toss gently to coat the strawberries, and let them sit at room temperature for about **30 minutes**. This will allow the strawberries to release their natural juices, creating a light syrup that will soak into the cheesecake when served.
#### Step 5: Serve and Enjoy
Once the cheesecake has chilled and is ready to be served, carefully remove the springform pan’s outer ring. Arrange the marinated strawberries on top of the cheesecake, spreading them evenly. The bright red strawberries add a pop of color and a sweet-tart contrast to the creamy, tangy cheesecake beneath.
Cut into slices and serve chilled, allowing each bite to deliver the perfect balance of sweetness, tartness, and smoothness.
### Why This Cheesecake is a Slice of Sunshine
This **Strawberry Lemon Cheesecake** is more than just a dessert – it’s a celebration of summer in every bite! The creamy texture of the cheesecake filling is perfectly complemented by the zesty lemon flavor, while the fresh, juicy strawberries add a burst of sweetness. Together, these elements create a dessert that feels as refreshing as it is indulgent.
The combination of **lemon** and **strawberry** is timeless. The lemon’s tartness cuts through the richness of the cheesecake, making it feel lighter and brighter, while the strawberries provide a sweet, fruity finish that’s hard to resist. This dessert is a great option for special occasions like birthdays, dinner parties, or even a sunny afternoon gathering with friends and family.
### Tips for Success
– **Use Room Temperature Ingredients**: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This will help create a smooth, lump-free filling.
– **Prevent Cracks**: To avoid cracks in the cheesecake, don’t open the oven door during baking, and let the cheesecake cool slowly by leaving it in the oven with the door ajar.
– **Top Just Before Serving**: To keep the strawberries fresh and prevent them from releasing too much liquid, add them to the cheesecake just before serving.
– **Make Ahead**: This cheesecake actually tastes better after it has had time to chill and set in the refrigerator. Make it a day ahead for the best flavor and texture.
### Conclusion
Strawberry Lemon Cheesecake is the ultimate dessert that combines the best of both worlds—creamy richness and refreshing citrus-fruitiness. It’s perfect for any occasion that calls for a deliciously impressive and visually stunning treat. With its refreshing strawberry topping and tangy lemon flavor, this cheesecake will undoubtedly be the star of your next gathering. Every slice is like a bite of sunshine, and it’s sure to brighten up any day!
