Lunar Strawberry Cheesecake: A Dreamy Dessert

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This isn’t your average cheesecake. Forget the dense, heavy New York-style cakes. This Strawberry Cheesecake Lunar is a light, airy, and refreshing take on the classic dessert, perfect for summer gatherings or a delightful treat any time of year.

The crust is made with crushed cookies, giving it a delightful textural contrast to the creamy, cloud-like cheesecake filling. Fresh strawberries are swirled throughout, adding bursts of sweetness and a beautiful pop of color.

Liquid Hexohm Lunar Strawberry Cheesecake Salt Nic MG ML
Liquid Hexohm Lunar Strawberry Cheesecake Salt Nic MG ML

This recipe is surprisingly easy to make, despite its impressive appearance. Even novice bakers can create this show-stopping dessert.


For the Crust:

  • 1 ½ cups graham cracker crumbs (about 15 graham crackers)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon lemon zest
  • ¼ teaspoon salt
  • 1 ½ cups heavy cream
  • 1 ½ cups fresh strawberries, sliced

  • Directions:

    1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
    2. Make the Crust: In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Let cool completely.

    3. Make the Cheesecake Filling: In a large bowl, cream together softened cream cheese and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract, lemon zest, and salt. Gradually add heavy cream, mixing until just combined.

    4. Gently fold in 1 cup of sliced strawberries.

    5. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Scatter the remaining ½ cup of sliced strawberries over the top of the cheesecake filling.

    6. Bake for 50-55 minutes, or until the edges are set but the center still has a slight wobble.

    7. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, before serving.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value and can vary depending on the specific ingredients used)

    Serving Size: 1 slice

  • Calories: 450
  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 80mg
  • Sodium: 250mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 5g

  • Conclusion:

    This Strawberry Cheesecake Lunar is a delightful twist on a classic dessert. It’s light, refreshing, and packed with flavor. With its stunning presentation and surprisingly simple preparation, it’s sure to become a new favorite.

    5 Frequently Asked Questions (FAQs):

    1. Can I use a different type of cookie for the crust?

    Absolutely! You can substitute graham crackers with vanilla wafers, gingersnaps, or even crushed Oreos for a chocolatey twist.

    2. Do I have to use fresh strawberries?

    While fresh strawberries are ideal for their vibrant color and flavor, you can substitute frozen strawberries in a pinch. Thaw them completely and drain any excess liquid before folding them into the cheesecake filling.

    3. My cheesecake cracked while baking. How can I prevent this?

    Cheesecakes can be prone to cracking. To prevent this, try wrapping the outside of the springform pan with aluminum foil before baking. This helps to trap moisture and prevent the edges from drying out too quickly. Additionally, letting the cheesecake cool slowly in the oven with the door slightly ajar can help to prevent cracks.

    4. How long will this cheesecake keep?

    This Strawberry Cheesecake Lunar can be stored in the refrigerator for up to 5 days.

    5. Can I freeze this cheesecake?