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Cherry Lemon Cheesecake Recipe

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This Cherry Lemon Cheesecake features a creamy lemon-infused filling atop a buttery graham cracker crust, crowned with a luscious cherry topping. It’s a refreshing dessert perfect for any occasion.

Ingredients

Scale

For the crust:

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

For the cheesecake filling:

  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest

For the cherry topping:

  • 2 cups fresh or frozen pitted cherries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Prepare the crust:
    • Preheat your oven to 325°F (163°C).
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
    • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
    • Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
  2. Prepare the cheesecake filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Gradually add the sugar and continue beating until well combined.
    • Add the eggs one at a time, beating on low speed after each addition until just combined.
    • Mix in the vanilla extract, lemon juice, and lemon zest until the batter is smooth.
  3. Assemble and bake:
    • Pour the cheesecake filling over the cooled crust, spreading it evenly.
    • Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
    • Afterward, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
  4. Prepare the cherry topping:
    • In a medium saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices and the mixture begins to simmer.
    • Stir in the cornstarch mixture and continue cooking for about 2-3 minutes, or until the sauce thickens.
    • Remove from heat and let the cherry topping cool to room temperature.
  5. Serve:
    • Once the cheesecake has set, remove it from the springform pan and transfer it to a serving platter.
    • Spoon the cooled cherry topping over the cheesecake.
    • Slice and enjoy!

Notes

  • Ensure all your ingredients are at room temperature before beginning to achieve a smooth cheesecake batter.
  • For a firmer crust, you can refrigerate it for 15 minutes after baking and before adding the filling.
  • If fresh cherries are not available, you can use canned cherry pie filling as a substitute.

Find it online: https://recipe.newsvks.com/cherry-lemon-cheesecake-recipe/