Strawberry Lemonade Cheesecake recipe
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Ingredients
- 2 cups graham cracker crumbs ½ cup butter, melted ⅓ cup white sugar 2 (8 ounce) packages cream cheese, at room temperature 1 (16 ounce) container ricotta cheese 1 ½ cups white sugar ½ cup butter, melted and cooled 3 tablespoons cornstarch 3 tablespoons all-purpose flour 1 tablespoon lemon juice 1 teaspoon lemon zest 1 teaspoon vanilla extract 4 eggs 2 cups sour cream 1 (12 ounce) can strawberry pie filling
Nutrition Info
- 649.4 caloriescarbohydrate: 56.8 gcholesterol: 172.3 mgfat: 42.5 gfiber: 0.8 gprotein: 11.8 gsaturatedFat: 25.5 gservingSize: -sodium: 403.3 mgsugar: 40.1 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Lemonade Cheesecake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.
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.
Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.
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.
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.
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.
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.