Description
Cherry lemon cheesecake blends bright citrus and sweet cherries into a creamy, sunshine-tasting dessert. A graham crust and fruity topping make it extra special.
Ingredients
Scale
Main Ingredients:
- 4 (8 ounces) packages cream cheese, softened
- 4 large eggs
- 1 cup sugar
Supporting Ingredients:
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 can (21 ounces) cherry pie filling
Instructions
- Warm your oven to precisely 325F and grab a 9-inch springform pan.
- Melt ½ cup unsalted butter and mix it thoroughly with 1 ½ cups graham cracker crumbs until your mixture looks like damp sand.
- Press the crumb mixture firmly across the bottom of your pan, creating an even layer that will serve as your cheesecake’s foundation.
- In a large mixing bowl, beat 4 packages of softened cream cheese with 1 cup sugar until the texture becomes completely smooth and creamy.
- Crack your 4 large eggs into the cream cheese mixture one at a time, blending completely after each egg to ensure a silky consistency.
- Gently fold in 1 teaspoon vanilla extract, ¼ cup fresh lemon juice, and 1 tablespoon lemon zest, stirring until ingredients are fully incorporated.
- Carefully pour your cream cheese batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Place the cheesecake in the preheated 325F oven and bake for 55-60 minutes, watching for the center to set but still have a subtle wobble.
- Remove from oven and let the cheesecake cool completely at room temperature for approximately 2 hours.
- Refrigerate the cheesecake for at least 4 hours to allow it to firm up and develop its full flavor profile.
- Before serving, generously spread 1 can of cherry pie filling across the top of your chilled cheesecake.
Notes
- Swap out graham crackers for gluten-free cookies to make this cheesecake celiac-friendly and delicious.
- Prevent cracks in the cheesecake by baking in a water bath, which helps the cake cook evenly and stay smooth.
- Use room temperature cream cheese and eggs to ensure a silky, lump-free batter that blends perfectly.
- Zest the lemon before juicing to maximize flavor and get the most out of your citrus fruit, creating a brighter, more vibrant cheesecake.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 450 kcal
- Sugar: 33 g
- Sodium: 280 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg