Strawberry Lemonade Cheesecake

I thought of making this cheesecake when I wanted to combine strawberry with a classic lemon ricotta cheesecake recipe a friend gave me, the result was a light, lemon-flavored cheesecake with a swirl of strawberry in every bite! You may also use reduced fat ingredients when making this cheesecake, if you desire. Garnish with lemon slices if desired.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 23 mins
• Total Time: 1 hr 43 mins
• Calories: 649 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 ½ cups white sugar
• 4 eggs
• ½ cup butter, melted
• 2 cups graham cracker crumbs
• ⅓ cup white sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3 tablespoons all-purpose flour
• 2 cups sour cream
• 3 tablespoons cornstarch
• ½ cup butter, melted and cooled
• 2 (8 ounce) packages cream cheese, at room temperature
• 1 (16 ounce) container ricotta cheese
• 1 (12 ounce) can strawberry pie filling

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.

Step 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.

Step 3

Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.

Step 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.

Step 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.

Step 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.

Step 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.