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Strawberry Lemon Cheesecake is a delicious combination of strawberry crust, lemon cheesecake and meringue on top.
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Strawberry Lemon Cheesecake

Course: Dessert
Author: Jill


Strawberry Crust Ingredients:

  • 1 box Strawberry Cake Mix
  • 1/2 C unsalted sweet cream butter softened
  • 1 TBSP lemon juice

Lemon Cheesecake Ingredients:

  • 2 packages of cream cheese softened
  • 3/4 C sugar
  • 1/2 C sour cream
  • 2 tsp pure vanilla extract
  • 1/3 C lemon juice
  • zest of 2 large lemons
  • 2 large eggs

Marshmallow meringue ingredients:

  • 4 large egg whites
  • 1 C sugar
  • 1/4 tsp cream of tartar
  • 1- 9 in springform pan


Crust directions:

  • Preheat oven to 325 degrees.
  • Prep the springform pan by spraying it with baking spray.
  • Using an electric mixer beat together the cake mix, butter, and lemon juice.
  • Press this into the the prepared springform pan.
  • Set aside.

Cheesecake directions:

  • With an electric mixer, beat the cream cheese and sugar until light and creamy.
  • Add sour cream, vanilla, lemon juice, and 1/2 of the lemon zest.
  • Mix well.
  • Add eggs until just combined. (Do not over mix)
  • Pour over the strawberry crust.
  • Bake at 325 degrees for 45-50 minutes. (Or until it is set but slightly jiggly)
  • Set aside to cool completely.
  • Cover and chill for at least 4 hours.

Marshmallow meringue directions:

  • Use a double boiler or a sauce pan with a small glass bowl to make the meringue.
  • Add 2 inches of water in the bottom of the double boiler or sauce pan.
  • Bring the water to a simmer over a medium-low heat.
  • Add the egg whites, sugar, and cream of tartar in the upper level of the saucepan or the bowl.
  • Whisk the egg whites, sugar, and cream of tartar together for 3-5 minutes or until combined
  • Remove the meringue from the oven and it will be warm to touch.
  • Remove from the stove and pour meringue into a standing mixer.
  • Beat for 5-7 minutes on medium to high speed until glossy and stiff peaks form
  • Spread the meringue on the cheesecake making peaks using a knife
  • Use a pastry torch lightly brown the meringue peaks.
  • Store the cheesecake in the refrigerator.