Delicious summer strawberries and a few simple ingredients transformed into the world's best cheesecake with a velvety, buttery crust and cream cheese laced with lemon.
1Berry Picking
  • Duration
  • Cook Time
  • Prep Time
  • Serves 8 to 10Servings



  • 1 1/2 cups all-purpose flour

  • 1/3 cup sugar

  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt

  • 3/4 cup unsalted butter, cubed

  • 2 egg yolks, beaten with 1 teaspoon water


  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar

  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 1 tablespoon vanilla
  • 1 tablespoon fresh lemon juice


  • 3 cups fresh strawberries, washed
  • 1/2 cup strawberry preserves


For crust, preheat oven to 350°F. In food processor, combine flour, sugar, lemon zest and salt; process 5 seconds. Add butter and egg yolk mixture; process until dough forms, about 20 seconds. Press half the dough onto bottom of 6-inch springform pan. Bake for 15 minutes until crust is golden; cool completely in pan. Press remaining dough onto sides of pan; set aside.

For filling, beat cream cheese in large mixing bowl until smooth. Gradually beat in sugar. Add eggs one at a time, beating well. Blend in sour cream, vanilla and lemon juice. Pour batter into prepared pan. Lower heat to 300°F and bake for 1 hour. Turn heat off and let cheesecake cool in oven for 1 hour. Remove from oven and cover. Refrigerate overnight.

To serve cheesecake, remove sides from springform pan. Garnish with strawberries. Serve with strawberry preserves. 

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