Strawberry Lemonade Cheesecake
Description
Lemon cheesecake topped with strawberry pie filling, a strawberry lemonade cheesecake, is a crowd-pleasing dessert for parties and potlucks.
Ingredients
•
2 cups graham cracker crumbs
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1/2 cup butter, melted
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1/3 cup white sugar
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2 (8 ounce) packages cream cheese, at room temperature
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1 (16 ounce) container ricotta cheese
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1 1/2 cups white sugar
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1/2 cup butter, melted and cooled
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3 tablespoons cornstarch
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3 tablespoons all-purpose flour
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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1 teaspoon vanilla extract
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4 eggs
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2 cups sour cream
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1 (12 ounce) can strawberry pie filling
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.
2
Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.
3
Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.
4
Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.
5
Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.
6
Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.
7
Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.