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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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.