Lemon cheesecake with strawberry basil topping


by: Oh Sweet Day!



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serves: 8-10


1 1/2 cups graham cracker crumb

1 stick unsalted butter, melted

1/2 teaspoon salt


2 packages of Philadelphia cream cheese, room temperature

2 cups sour cream, room temperature

1 cup sugar

1 tablespoon vanilla extract

1 zest and juice of lemon

3 large eggs, separated, room temperature


1 cup fresh strawberry, halved

1/4 cup sugar

2 tablespoons lemon juice

1/4 cup fresh basil leave

Nutrition Facts
Lemon cheesecake with strawberry basil topping

Servings Per Recipe: 8

Amount per Serving

Calories: 593

  • Total Fat: 39.4 g
  •     Saturated Fat: 20.1 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 153.4 mg
  • Sodium: 462.3 mg
  • Total Carbs: 55.7 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 46.6 g
  • Protein: 6.4 g

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1.  Preheat oven at 350F. Grease an 8-inch spring form pan.

2.  Make the crust by mixing all the crust ingredients together with a fork.

3.  Press the mixture onto the bottom of the spring form pan. Bake crust for 8 to 10 minutes. Set aside to cool. Turn down oven temperature to 300F.

4.  In the bowl of a standing mixer with a paddle attachment, mix cream cheese, sour cream, sugar, vanilla extract, lemon zest and juice until combined.

5.  Add egg yolks, one at a time. Blend for another 2 minutes until well combined.

6.  In a clean bowl, whip the egg whites until stiff. Gently fold in the cream cheese mixture.

7.  Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter.

8.  Position rack in the center of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.

9.  Bake for an hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.

10.  Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.

11.  Remove from the oven. Chill for overnight.

12.  To prepare the topping, in a large sauce pan, combine the strawberries, sugar and lemon juice and cook over a medium heat for 5 minutes, or until the sugar has melted and the mixture has thickened slightly. Remove the strawberries and continue to cook for another 5 minutes, or until the syrup has reduced by half. Remove the pan from the heat and let cool completely.

13.  Spoon the strawberries and syrup over the cheesecake. Garnish with the basil leaves and serve.

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