Baking, baking and more baking.. That’s actually all I’ve been doing lately and I’m enjoying it so much! This lemon cheesecake with strawberries has become somewhat of a classic and I wanted to share this recipe with you. Enjoy!

The cheesecake is made up out of three parts: the crust, cheesecake filling and the strawberry sauce, because of that it is really easy to make. Make everything piece by piece and step by step and you’re done before you know it.

5 from 1 vote

Lemon cheesecake with strawberries

Course cake, Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Author Eva


Shortbread crust

  • 260 gr flour
  • 300 gr butter room temperature
  • 100 gr sugar
  • Lemon zest from half a lemon
  • Lemon juice from half a lemon
  • Pinch salt

Cheesecake filling

  • 360 gr cream cheese
  • 2 eggs
  • 100 gr sugar
  • Lemon zest from half a lemon
  • Lemon juice from half a lemon
  • Pinch vanilla sugar

Strawberry sauce

  • 200 gr strawberries
  • 2 tbsp sugar
  • Little bit of water
  • Little bit of lemon juice


  • Mix all the ingredients for the crust together. Grease a baking tin (20x30cm) and press the crust in the pan.
    Bake for 15 - 20 minutes on 180 degrees. The top needs to be golden brown, so have a look once in a while when time is almost over.
  • In the mean time you can start making the strawberry sauce.
    Take a small sauce pan and put in all the ingredients. Simmer on medium to low heat. The sauce will get thicker and thicker, continu this for 15 minutes while stirring once in a while.
    After it has become quite thick, put it in a food processor or blender and puree it.
  • The cream cheese filling is (as well) really easy to make. Just beat up all the cream cheese until it's smooth and gently add in the eggs, sugar, lemon and vanilla and keep beating.
  • When the crust has turned nice golden brown, you can take it out of the oven. 
    Pour the cheesecake mixture on top. Take a small spoon and scoop the strawberry sauce on the cheesecake mixture. Swirl it through the mixture with a knife.
  • Bake it on 180 degrees for another 30 minutes. 
    The top should be quite firm and not shimmery wet anymore. If it still looks too wet, just bake it for a few more minutes. 

If you ever make this cake, I’d love to see a picture of it! Tag me on Instagram or Twitter via @EvaHoefsloot, I’m looking forward to it!