Cherry Lemon Cheesecake Recipe

Indulge in the delightful combination of sweet cherries and tangy lemon in this Cherry Lemon Cheesecake recipe. Perfect for any occasion, this dessert is a showstopper that balances rich creaminess with refreshing fruit flavors. Whether you’re hosting a dinner party or looking for a sweet treat, this cheesecake is sure to impress.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Juice of 1 lemon

For the Cherry Topping:

• 2 cups fresh or canned cherries (pitted)
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon lemon juice

Instructions

Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
4. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
4. Pour the filling over the cooled crust, spreading it evenly.

Bake the Cheesecake:

1. Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan.
2. Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center jiggles slightly.
3. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
4. Remove the cheesecake from the water bath, cover, and refrigerate for at least 4 hours or overnight.

Prepare the Cherry Topping:

1. In a medium saucepan, combine cherries, sugar, cornstarch, water, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5-7 minutes).
3. Allow the topping to cool completely.

Assemble the Cheesecake:

1. Spread the cherry topping over the chilled cheesecake.
2. Slice and serve!

Serving and Storage Tips

• Serving: For clean slices, use a sharp knife dipped in warm water, wiping the blade clean between cuts. Serve chilled for the best texture and flavor.
• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months; just thaw in the fridge before serving.

FAQs

1. Can I use frozen cherries for the topping?
Yes, frozen cherries work well. Thaw them first and drain any excess liquid before cooking.

2. What can I use instead of a water bath?
If you prefer not to use a water bath, you can bake the cheesecake directly, but be aware that it might crack. You can cover any cracks with the cherry topping.

3. Can I make this cheesecake gluten-free?
Absolutely! Substitute gluten-free graham crackers for the crust.

4. How can I tell when the cheesecake is done baking?
The edges should be set, and the center should jiggle slightly when gently shaken. It will firm up as it cools.

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