Name: Lemon Zest Strawberry Cheesecake With Toasted Almond Crust
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 200g (1.75 cup) Almond Flour: for a gluten-free, nutty crust; 50g (0.5 cup) Fine Rolled Oats: adds chewiness to the crust; 30g (2 tbsp) Coconut Oil, Melted: for a tender crust; 30g (2 tbsp) Unsalted Butter, Melted: enhances crust richness; 2 tbsp Brown Sugar: adds caramel undertones; 400g (14 oz) Cream Cheese, Softened: the base of the creamy filling; 150g (0.75 cup) Granulated Sugar: provides sweetness; 2 Large Eggs, Room Temperature: binds the filling; 1 tsp Vanilla Extract: enhances flavor; 1 tbsp Lemon Zest + 2 tbsp Lemon Juice: for a bright, zesty flavor; 250g (1 cup) Fresh Strawberries, Diced: adds fruity bursts; 2 tbsp Strawberry Puree: intensifies strawberry flavor; 100g (3.5 oz) Cream Cheese, Softened: for the lemon swirl; 2 tbsp Powdered Sugar: creates a smooth swirl; 2 tbsp Lemon Zest + 2 tbsp Lemon Juice: extra lemon flavor for the swirl; 100g (1 cup) Fresh Strawberries, Thinly Sliced: for topping; 2 tbsp Strawberry Reduction: a concentrated strawberry drizzle; 2 tbsp Toasted Almond Slivers: for garnish and crunch

Description

This Lemon Zest Strawberry Cheesecake features a crunchy toasted almond crust, a creamy cheesecake filling with diced strawberries, and a tangy lemon swirl. It’s a delightful dessert perfect for any occasion.

Ingredients

Scale

200g (1.75 cup) Almond Flour: for a gluten-free, nutty crust
50g (0.5 cup) Fine Rolled Oats: adds chewiness to the crust
30g (2 tbsp) Coconut Oil, Melted: for a tender crust
30g (2 tbsp) Unsalted Butter, Melted: enhances crust richness
2 tbsp Brown Sugar: adds caramel undertones
400g (14 oz) Cream Cheese, Softened: the base of the creamy filling
150g (0.75 cup) Granulated Sugar: provides sweetness
2 Large Eggs, Room Temperature: binds the filling
1 tsp Vanilla Extract: enhances flavor
1 tbsp Lemon Zest + 2 tbsp Lemon Juice: for a bright, zesty flavor
250g (1 cup) Fresh Strawberries, Diced: adds fruity bursts
2 tbsp Strawberry Puree: intensifies strawberry flavor
100g (3.5 oz) Cream Cheese, Softened: for the lemon swirl
2 tbsp Powdered Sugar: creates a smooth swirl
2 tbsp Lemon Zest + 2 tbsp Lemon Juice: extra lemon flavor for the swirl
100g (1 cup) Fresh Strawberries, Thinly Sliced: for topping
2 tbsp Strawberry Reduction: a concentrated strawberry drizzle
2 tbsp Toasted Almond Slivers: for garnish and crunch

Instructions

Prepare Oven & Pan: Preheat to 175°C (350°F) and grease a 23cm (9-inch) springform pan.
Make Almond Crust: Combine almond flour, oats, brown sugar, coconut oil, and butter; press into pan.
Bake Crust: Bake for 10 minutes until golden; cool completely.
Prepare Filling: Beat 400g cream cheese until smooth; add sugar gradually.
Add Eggs & Flavor: Incorporate eggs one at a time, then vanilla, lemon zest, and juice.
Fold in Strawberries: Gently fold in diced strawberries and puree.
Pour & Bake: Pour filling over crust and bake for 45-50 minutes.
Make Lemon Swirl: Whisk together 100g cream cheese, powdered sugar, lemon zest, and juice.
Swirl Lemon: Drop spoonfuls of lemon swirl onto batter and gently swirl.
Cool Slowly: Turn off oven, crack door, and cool for 1 hour.
Chill & Set: Refrigerate for at least 4 hours, or overnight.
Garnish & Serve: Top with sliced strawberries, strawberry reduction, and almond slivers.

Notes

For a smoother cheesecake, ensure cream cheese is fully softened and avoid over-beating the batter. A slow cooling process is key to preventing cracks.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 75 mg

Keywords: cheesecake,strawberry,lemon,dessert,baking,almond,fruit,easy,recipe