Kim's Kitchen

Strawberry Lemonade Cheesecake

• 2 C. Crushed Graham Crackers
• 1/4 C. Sugar
• 1/4 C. Melted Butter
• 4 Packages (8oz each) Cream Cheese, room temperature
• 1/2 C. Sugar
• 2/3 C. Sour Cream
• 2 tsp. Vanilla Extract
• 3 T. Lemon Juice (or 2 T. + 1 T. Lemon Zest)
• 1/8 tsp. Salt
• 4 Beaten Eggs
• 1 1/2 C. Strawberry Preserves (I use freezer jam)

Preheat Oven to 350

Prepare Crust: Stir Graham Crackers and 1/4 C. Sugar together. Add melted butter and press into the bottom of a 9" or 10" Springform pan. You'll want to completely cover the bottom of the pan and as far up the sides as possible, but it's not necessary for it to go all the way up the sides. Bake for 5 minutes. Remove and set aside.

Reduce oven temp to 325

In stand mixer, make your filling: Combine Cream Cheese, 1/2 C. Sugar, Sour Cream, Vanilla, Lemon, Salt and Eggs. Beat until just smooth.

Pour cheesecake mixture onto crust in pan. On top of cheesecake mixture, put Strawberry Preserves in 5 or 6 large mounds. Using a butter knife, swirl strawberries into mixture.

Set cheesecake on a baking sheet and place in preheated oven. (Springform pans are notorious for leaking and this is NOT something you want to scrape off the bottom of your oven) Bake for about 80-85 minutes. Your cheesecake will still be wobbly in the center - similar to gelatin. That's okay. As it cools, it sets up. The edges should be starting to turn golden brown and may look slightly puffed.

Remove from oven and let sit for 10-15 minutes. Carefully run a knife around the edges to loosen it from the sides of the springform pan. Once loosened, remove ring around cheesecake.

Let cool on the counter for a couple of hours and then move to refrigerator to finish cooling. It really should cool overnight, but at the bare minimum you want it in the fridge 4 hours. (The cooler the better with cheesecake)

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