Irresistible Cherry Lemon Cheesecake
A delightful dessert combining the tartness of fresh lemons with the sweetness of cherries, featuring a creamy texture and vibrant flavors.
Ingredients
Crust
- 1 1/2 cups 1 1/2 cups graham cracker crumbs
- 1/4 cup 1/4 cup granulated sugar
- 1/2 cup 1/2 cup unsalted butter, melted Must be melted before mixing.
Filling
- 3 packages 3 (8 oz) packages cream cheese, softened At room temperature.
- 1 cup 1 cup granulated sugar
- 1 tsp 1 tsp vanilla extract
- 3 large 3 large eggs At room temperature.
- 1 cup 1 cup sour cream
- 1/4 cup 1/4 cup fresh lemon juice
- 1 tbsp 1 tbsp lemon zest
- 1 can 1 can cherry pie filling
- Fresh cherries Fresh cherries, for garnish
- Lemon slices Lemon slices, for garnish
- Whipped cream Whipped cream, for garnish
Instructions
Preparation
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan to form a crust.
Filling
- In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar and vanilla extract, beating until well combined.
- Add eggs, one at a time, beating well after each addition. Stir in sour cream, lemon juice, and lemon zest until smooth.
Assembly and Baking
- Pour half of the cream cheese mixture over the crust. Add a layer of cherry pie filling, then top with the remaining cream cheese mixture.
- Bake in preheated oven for 55-60 minutes, or until the center is set.
- Turn off the oven and leave the cheesecake in the oven for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight.
Serving
- Before serving, garnish with fresh cherries, lemon slices, and whipped cream.
Notes
Ensure that all ingredients, especially the cream cheese, are at room temperature before mixing to achieve a smooth filling. Don’t overmix the eggs; beat them just until combined to avoid cracks. Let the cheesecake cool gradually in the oven to help prevent cracks on top.