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Creamy Cherry Lemon Cheesecake: A Slice of Heaven

Nothing beats a dessert that combines the tantalizing flavors of sweet cherries and zesty lemons, especially when it transforms into a Creamy Cherry Lemon Cheesecake. Whether you’re hosting the book club, looking for a sweet treat to impress your family, or just indulging your sweet tooth, this cheesecake is your go-to dessert! Trust me, if there’s anything that can bring a smile on a busy day, it’s one of these gorgeous slices.

Why You’ll Love This Creamy Cherry Lemon Cheesecake

Imagine sinking your fork into a slice of this delightful cheesecake—creamy, fruity, and just the right amount of tangy. This dessert isn’t just a crowd-pleaser; it’s a testament to the joy of wholesome ingredients meshing into a jaw-droppingly good experience. Plus, it’s perfect for every occasion, from casual summer barbecues to elegant dinner parties. Don’t worry if you’re not a seasoned baker; I promise this is both simple and forgiving!

Ingredients

Before we dive into the fun part, let’s gather the essentials. Here’s what you’ll need for this Creamy Cherry Lemon Cheesecake:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup melted butter

For the cheesecake filling:

• 3 (8 oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 2 cups cherries, pitted and halved (feel free to use fresh or frozen!)

For the cherry topping:

• 1 cup sweet cherries, pitted and halved
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (optional, for thickening)

Steps to Cheesecake Bliss

Alright, let’s get that apron on and make some magic happen!

1. Prepare the Crust:

   • Preheat your oven to 350°F (175°C).
   • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. It should resemble wet sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until it’s slightly golden. Let it cool while you whip up the filling.

2. Make the Cheesecake Filling:

   • Beat the softened cream cheese in a large mixing bowl until it’s smooth and creamy (no one wants a chunky cheesecake). Gradually add the sugar and mix until well combined.
   • Add the eggs, one at a time, ensuring each one is incorporated before adding the next. Throw in the vanilla extract, lemon zest, and fresh lemon juice, then mix well.
   • Gently fold in your cherries, ensuring they are equally dispersed.

3. Bake the Cheesecake:

   • Pour the cheesecake filling onto the cooled crust, spreading it evenly. Bake for 50-60 minutes, or until the center is set but slightly jiggly. This will keep it creamy and dreamy!
   • Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour to avoid any unsightly cracks.

4. Prepare the Cherry Topping:

   • While the cheesecake cools, combine the halved sweet cherries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the mixture starts to bubble. If you like your topping a bit thicker, mix in cornstarch dissolved in a tablespoon of water and stir until it thickens. Let it cool.

5. Serve and Enjoy:

   • Once the cheesecake has fully cooled, carefully remove it from the springform pan. Top it with the cherry mixture and refrigerate for at least two hours (if you can resist that long) before serving.

Cooking Tips

• Bigger is not always better: Smaller cherries are often sweeter and perfect for this recipe. Best of both worlds!
• Chilling is caring: Let your cheesecake chill overnight if you want it to really firm up—the flavors will meld deliciously overnight!
• Leftovers (if you have any) can be stored in the fridge for up to 5 days, but who are we kidding? It’s going to disappear faster than you can say “More cheesecake, please!”

FAQs

Can I substitute cherries in this recipe?
Absolutely! Feel free to swap cherries for your favorite fruit. Raspberries, strawberries, or blueberries are equally delightful.

What if my cheesecake cracks?
Don’t panic—cracked cheesecakes are still delicious! You can cover it with your cherry topping, and it’ll be a showstopper regardless.

Not only is the Creamy Cherry Lemon Cheesecake a visual treat, but it’s also a delightful treat to your taste buds, making it an easy choice as your next go-to dessert. As Anna would suggest, tap into your creative side, whip out those ingredients, and let’s make something special together!

By now, your mouth is probably watering, and you’re mentally planning your next gathering just to serve this beauty. So, grab your apron and dash into the kitchen! This recipe is the perfect way to bring joy and flavor to your table. Want to explore more sweet delights? Don’t miss my Lemon Meringue Pie for another zesty treat!

Remember, cooking is not just about the food; it’s about creating memories in your kitchen and sharing them with loved ones. Happy baking!

Meta Description

Creamy Cherry Lemon Cheesecake is the perfect recipe for delightful gatherings. Quick, easy, and delicious, it will become your go-to dessert!

Creamy Cherry Lemon Cheesecake

This delightful cheesecake combines the tantalizing flavors of sweet cherries and zesty lemons, creating a creamy and fruity dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups 1 1/2 cups graham cracker crumbs
• 0.25 cups 1/4 cup granulated sugar
• 0.5 cups 1/2 cup melted butter

For the cheesecake filling

• 3 packages 3 (8 oz.) packages cream cheese, softened
• 1 cups 1 cup granulated sugar
• 3 large 3 large eggs
• 1 teaspoon 1 teaspoon vanilla extract
• 1 unit Zest of 1 lemon
• 0.25 cups 1/4 cup fresh lemon juice
• 2 cups 2 cups cherries, pitted and halved Feel free to use fresh or frozen!

For the cherry topping

• 1 cups 1 cup sweet cherries, pitted and halved
• 0.25 cups 1/4 cup sugar
• 1 tablespoon 1 tablespoon lemon juice
• 1 tablespoon 1 tablespoon cornstarch (optional, for thickening)

Method

 

Preparation of the crust

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. It should resemble wet sand.
3. Press this mixture into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, or until it’s slightly golden. Let it cool while you whip up the filling.

Make the cheesecake filling

1. Beat the softened cream cheese in a large mixing bowl until it’s smooth and creamy.
2. Gradually add the sugar and mix until well combined.
3. Add the eggs, one at a time, ensuring each one is incorporated before adding the next.
4. Throw in the vanilla extract, lemon zest, and fresh lemon juice, then mix well.
5. Gently fold in your cherries, ensuring they are equally dispersed.

Bake the cheesecake

1. Pour the cheesecake filling onto the cooled crust, spreading it evenly.
2. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.

Prepare the cherry topping

1. While the cheesecake cools, combine the halved sweet cherries, sugar, and lemon juice in a saucepan over medium heat.
2. Stir occasionally until the mixture starts to bubble.
3. If you like your topping a bit thicker, mix in cornstarch dissolved in a tablespoon of water and stir until it thickens.
4. Let it cool.

Serve and enjoy

1. Once the cheesecake has fully cooled, carefully remove it from the springform pan.
2. Top it with the cherry mixture and refrigerate for at least two hours before serving.

Notes

Chilling is caring: Let your cheesecake chill overnight if you want it to really firm up and the flavors to meld deliciously. Leftovers can be stored in the fridge for up to 5 days.