A light, luscious strawberry cheesecake with 100% pure strawberry flavor that just melts in your mouth.

The strawberry cheesecake filling is light, creamy, and incredibly delicious.

I reduce strawberry puree to get a 100% pure and intense strawberry flavor in this strawberry cheesecake. Though this step takes some time, it is absolutely worth it when you taste the final cheesecake.

I love using my lemon ricotta cake as a crust, as it stays juicy and moist in the fridge, but you can replace the crust with any base you prefer.

For the cake layer, I use both ricotta and plain yogurt. The yogurt adds a tangy flavor and makes the cake tender.

After baking the lemon ricotta cake, I poke it with a fork and drizzle it with a lemon sugar syrup that soaks into the cake.

The lemon sugar syrup keeps the cake juicy, giving you moist crumbs and ensuring the cake stays just as tender after it has been refrigerated.

If you love strawberries, you are going to love this recipe.

Before you start