Lemon Cheesecake with Strawberries
When local berries are in season, we make cheesecake. The simple creamy dessert is best smothered in syrupy sweet and tart berries. Combine the sugar and berries and let sit for an hour or two to...
This recipe by Teresa Blackburn of @foodonfifth is the perfect use for all those beautiful in-season strawberries. Refigerate the topping for up to 3 weeks or freeze it in small jars to enjoy year-round.
Ingredients
- 3 pounds halved local strawberries, or keep whole if small
- 2 1/2 cups sugar
- zest and juice of 3 lemons
Preparation
1. Add all ingredients to large bowl and stir to combine. Cover and let sit in refrigerator 8 hours or overnight.
2. Transfer to ceramic baking dish and bake at 300F about 3 hours. Mixture will thicken as it cools. Serve over ice cream, cheesecake, pound cake, biscuits, or pancakes.
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