I thought of making this cheesecake when I wanted to combine strawberry with a classic lemon ricotta cheesecake recipe a friend gave me, the result was a light, lemon-flavored cheesecake with a swirl of strawberry in every bite! You may also use reduced fat ingredients when making this cheesecake, if you desire. Garnish with lemon slices if desired.


Recipe Summary

20 mins
1 hr 23 mins
9 hrs
10 hrs 43 mins
1 8-inch springform pan


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.

  • Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.

  • Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.

  • Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.

  • Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.

  • Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.

  • Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.

Nutrition Facts

649 calories; protein 11.8g; carbohydrates 56.8g; fat 42.5g; cholesterol 172.3mg; sodium 403.3mg. Full Nutrition


Rating: 4 stars
So I liked it a lot - BUT. I think this recipe is bigger than what an 8 inch pan can actually hold. I had way too much batter and I stuck to the recipe exactly. In the end I had to scoop out about a cup and a half of batter, and even then it still puffed up above the line of the pan. The rising may have been my fault, but it was still definitely too much batter for one cheesecake. Also, I'm not sure the lemon was strong enough to come through for the taste. Strawberry pie filling made an amazing touch, though!!! I wish I could upload a picture but allrecipes won't let me. Read More