Cherry Lemon Cheesecake Recipe
This Cherry Lemon Cheesecake is a luscious, creamy dessert with the perfect balance of tart lemon flavor and sweet cherry topping. With a buttery graham cracker crust and a smooth cheesecake filling, this showstopper is ideal for special occasions or whenever you’re craving a decadent treat.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the Topping:
- 1 (21 oz) can cherry pie filling
- Optional: Lemon zest for garnish
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the lemon juice, lemon zest, vanilla extract, and sour cream until fully incorporated.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, or overnight.
- Add the Topping:
- Spread the cherry pie filling evenly over the chilled cheesecake. Garnish with lemon zest if desired.
- Serve:
- Remove the springform pan, slice, and serve.
Notes
- For a homemade cherry topping, simmer fresh or frozen cherries with sugar and lemon juice until thickened.
- If you don’t have a springform pan, use a deep-dish pie pan and serve directly from it.
- Cheesecake can be made up to 2 days in advance and stored in the refrigerator.
Find it online: https://ukfinda.com/cherry-lemon-cheesecake-recipe/