Description
This lemon cheesecake with a strawberry crust is a refreshing and delightful dessert perfect for spring and special occasions. With a tangy lemon filling and a chewy, fruity strawberry cake mix crust, this dessert combines the best of both worlds. Easy to prepare and guaranteed to impress, this lemon cheesecake will be the highlight of any gathering, especially for Easter or summer celebrations.
Ingredients
- 1 box strawberry cake mix
- 1/4 cup butter, melted
- 1 tablespoon lemon juice
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the strawberry cake mix, melted butter, and lemon juice. Press the mixture into the bottom of a greased 9-inch springform pan.
- In another bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the lemon zest and lemon juice, mixing until well combined.
- Beat in the eggs, one at a time, until the mixture is smooth.
- Pour the cheesecake batter over the prepared crust.
- Bake for 45-50 minutes or until the center is set and slightly jiggles.
- Allow the cheesecake to cool before refrigerating for at least 4 hours or overnight.
- Once chilled, slice and serve.
Notes
- Gluten-Free: Use a gluten-free strawberry cake mix for the crust to make this recipe gluten-free.
- Fruit Variations: You can use other fruit-flavored cake mixes such as raspberry or blueberry for a different twist on the crust.
- No-Bake Option: For a no-bake version, chill the crust and filling before serving.
- Prep Time: 20 minutes
- Chill Time: 4 hours or overnight
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
