Being a Northwest girl, I grew up going to Red Robin and having their Freckled Lemonade. This cheesecake was inspired by that drink, and is best prepared with my shortbread crust.
After tasting this, it is good but might need stronger strawberry flavor. Maybe strawberry mixed in with the filling, and less lemon juice? Try this recipe and let me know what you think about this!
The strawberry lemonade cheesecake
Ingredients:
- Prepared, cooled crust of your choice
- 1-8 ounce package cream cheese
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1 lemon, zested and juiced
- 1 tablespoon strawberry jam, warmed
Preheat the oven to 350 degrees Fahrenheit, if it isn't still preheated from making the crust.
Add the cream cheese, granulated sugar, egg, and vanilla extract to a medium to large mixing bowl.
SIDENOTE: If you're really interested in making cheesecakes regularly, I recommend investing in a stand mixer. This will save your arm a lot of work. However, a hand mixer will work just fine for the occasional cheesecake. But I will warn you that it may take upwards of half an hour to mix the batter to the point of having no lumps. So you can understand why I encourage the investment in a stand mixer, and STRONGLY discourage you from attempting to make this or any cheesecake recipe by hand with no mixer.
Mix all the ingredients until there are few to no lumps (which will take a very long time, but be patient because it's worth it). Add the lemon zest and juice, and mix to combine.
Wrap your crust-containing springform pan with foil and fill with the batter to the top of the pan. Shake and lightly drop your batter-filled pan on your counter to release some of the air bubbles. Drop small amounts of the jam around the top of your cheesecake, and swirl with a knife, taking care to not disturb the crust.
Place in larger pan and then place both pans in the oven. Create your water bath. Bake approximately 45 minutes, or until the cheesecake jiggles minimally when shaken, the top is light to medium brown, and it springs back when touched.
Let cool until cheesecake pan can be handled, then refrigerate for at least 8 hours or overnight to set. (Covering the pan with a paper towel and plastic wrap, held with a rubber band, is recommended.)
Andi -- what size spring form pan are you using? I know with mine I would have a very thin layer of cheesecake with this recipe and it surely would be filled to the top of the pan! Thanks for any info you can provide! Sounds delish!
ReplyDeleteMy recipes are for a 4" springform pan, but can VERY easily be modified for 8" or larger. I suggest doubling the recipe for an 8" and tripling for larger.
ReplyDeleteAlso, doubling this recipe may not fill an 8" pan to the top, but I've found that tripling the recipe for that pan size can be difficult to cook all the way through. So that choice is up to the reader, I suppose :)