1. Preheat your oven to 325°F (165°C).
2. Prepare the crust by mixing the graham cracker crumbs with melted butter until thoroughly combined. Press this mixture into the bottom of a 9-inch springform pan, creating a firm and even base.
3. Layer the strawberries evenly over the crust, adding a fresh burst of flavor.
4. Create the filling by beating the softened cream cheese with granulated sugar until it’s smooth and creamy.
5. Incorporate the eggs one at a time, beating well after each addition to maintain a light texture.
6. Add the sour cream, vanilla, lemon zest, and lemon juice to the cream cheese mixture, blending until completely smooth and combined.
7. Pour the filling over the sliced strawberries, covering them with the luscious lemon cheesecake batter.
8. Bake in the preheated oven for 50-60 minutes, until the center is just slightly jiggly.
9. Cool the cheesecake by turning off the oven, cracking the door slightly, and letting it rest inside for 1 hour.
10. Chill in the refrigerator for at least 3 hours, or preferably overnight, to let the flavors meld and the cheesecake set perfectly.
11. Garnish with whipped cream, fresh strawberry slices, and lemon wedges just before serving.
Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 4 hours 20 minutes (including cooling and chilling time)
Calories: 320 kcal per serving | Yield: 8 servings
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