Zesty Strawberry Lemon Cheesecake Delight Recipe

Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened.
Press the mixture into the bottom of a 9-inch springform pan, forming a compact layer.
Bake the crust for 10 minutes, then remove from the oven and let it cool completely while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
Add powdered sugar, sour cream, and vanilla extract, and beat until fully combined.
In a separate bowl, combine lemon juice and lemon zest. If you want extra firmness, dissolve the gelatin in 1 tablespoon of warm water and add it to the lemon mixture, then stir it into the cream cheese mixture.
Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour the cheesecake filling onto the cooled graham cracker crust, smoothing it out into an even layer.
Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
3. Prepare the Strawberry Topping:
In a small saucepan, combine the sliced strawberries, sugar, lemon juice, lemon zest, and water.
Cook over medium heat for about 5 minutes, stirring occasionally until the strawberries begin to break down and the mixture thickens slightly.
Remove from heat and let the topping cool to room temperature. Once cooled, spoon the topping over the chilled cheesecake.
4. Serve:
Carefully remove the cheesecake from the springform pan and place it onto a serving platter.
Garnish with extra fresh strawberry slices if desired, then slice and serve chilled.
Serving and Storage Tips: