A Zesty Gamble: The Lemon Strawberry Cheesecake That Tastes Like Triumph

A few days ago, my kitchen found itself facing a delicious problem. We had somehow acquired dozens of lemons, their bright yellow skins a ticking clock before they went bad. I knew I needed to act fast, and after some thought, I decided on a project that felt both ambitious and necessary: a lemon strawberry cheesecake. I envisioned a beautiful dessert with a rich, creamy base, topped with a tangy lemon curd and a vibrant strawberry compote. While the recipe itself seemed straightforward, the task of gathering all the specific ingredients proved to be a small feat in itself. I had to make a few trips to different stores to find everything I needed, but the reward felt worth the effort.

The real magic began when I started the first step of the recipe. As I rubbed the lemon zest with granulated sugar, the most incredible aroma filled the kitchen. It was a sweet and tangy fragrance that was so fresh and powerful, it made the entire space feel bright and alive. This simple act of preparing the base became the best part of the process, and it immediately made all my initial worries about gathering ingredients disappear. With the fragrant crust cooling in the fridge, I moved on to preparing the main cheesecake mixture.

I had some experience with cheesecakes, as I had successfully made a mango one in the past. But this time, I felt a quiet anxiety begin to build. Mango puree is thick and forgiving, with a mild acidity that doesn't cause problems. Lemon juice, however, is a potent acid, and I couldn’t shake the feeling that it might just curdle the creamy mixture. Despite this fear, I decided to proceed, pouring the lemon juice in with a mix of hope and trepidation. To my immense relief, the mixture held perfectly. It remained smooth, luscious, and looked exactly as it should.

While the cheesecake baked to a golden finish, I turned my attention to the two toppings. Making the strawberry compote was a surprisingly easy and fun process. Even though it was my first time, the ingredients came together naturally to create a beautiful, syrupy red topping. The eggless lemon curd was the real challenge. I had no idea how to make it and spent time watching several tutorials online. I was filled with doubt about whether my eggless version would taste good. But honestly, when I took the first taste, I was hooked. The balance of sweet and tangy was so perfect, I couldn't stop eating it straight from the pan.

Finally, the moment of truth arrived. After the baked cheesecake had cooled and set in the fridge, I carefully spread the glossy lemon curd over the top, followed by the vibrant strawberry compote. The three layers came together to create a beautiful masterpiece. The end result was not only incredibly pretty to look at but also tasted amazing. It was a true testament to the fact that taking a culinary risk is well worth the reward, and it was the perfect way to solve my delicious problem with dozens of lemons.

Baked Eggless Lemon Strawberry Cheesecake

A rich, creamy, eggless cheesecake topped with lemon curd and strawberry compote.

Prep Time: 30 mins

Cook Time: 60–75 mins

Chill Time: 6–8 hrs

Servings: 8–10

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Part 1: Graham Cracker Crust

Ingredients:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

Method:

• Preheat oven to 175°C (350°F). Grease a 9-inch springform pan.
• Mix crumbs, melted butter, and sugar.
• Press firmly into bottom and sides of pan.
• Bake for 10 minutes. Let cool fully.

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Part 2: Eggless Cheesecake Filling

Ingredients:

• 3 (8 oz) packages full-fat cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 cup plain Greek yogurt or sour cream
• ¼ cup fresh lemon juice
• 1 tablespoon fresh lemon zest
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract

Method:

• Reduce oven to 160°C (325°F).
• Beat cream cheese until smooth.
• Add condensed milk; mix well.
• Add yogurt, vanilla, and lemon zest; mix on low.
• Mix lemon juice + cornstarch to make a smooth slurry.
• Pour into filling and mix on low (do not overmix).
• Pour filling over crust and bake for 60–75 minutes.
• Turn off oven and cool inside with door cracked open.
• Cool completely, then chill 6–8 hours or overnight.

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Part 3: Eggless Lemon Curd

Ingredients:

• ½ cup fresh lemon juice
• ½ cup granulated sugar
• ⅓ cup water
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon lemon zest

Method:

• Mix sugar + cornstarch + little water to make slurry.
• Add remaining water, lemon juice, and zest.
• Cook on medium heat, whisking constantly, until thick.
• Remove from heat and add butter.
• Chill before spreading.

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Part 4: Strawberry Compote

Ingredients:

• 2 cups fresh or frozen strawberries, sliced
• ¼ cup granulated sugar
• 1 tablespoon fresh lemon juice

Method:

• In a saucepan, combine strawberries, sugar, and lemon juice.
• Cook on medium heat for 10–15 minutes until soft and syrupy.
• Cool completely before adding to cheesecake.

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Final Assembly

• Spread chilled lemon curd over the fully set cheesecake.
• Spoon strawberry compote on top.
• Chill until serving.
• Slice and enjoy.