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Cherry Lemon Cheesecake

Cherry Lemon Cheesecake
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Cherry Lemon Cheesecake is a luscious dessert that perfectly balances creamy richness with the refreshing tartness of fresh cherries and zesty lemon. Featuring a buttery graham cracker crust and a velvety cheesecake filling enhanced with lemon zest and juice, this cheesecake is ideal for celebrations or a special treat. Vibrantly beautiful and customizable for dietary preferences, it promises a memorable flavor experience.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons sugar

Cheesecake Filling

  • 24 oz (680g) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup sour cream or heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice

Cherry Topping/Swirl

  • 1 to 1 1/2 cups fresh cherries, pitted (or macerated slightly)

Garnish (optional)

  • Additional fresh cherries
  • Lemon zest
  • Whipped cream
  • Lemon glaze or lemon curd (optional)

Instructions

  1. Prepare the Crust: Begin by crushing graham crackers finely and mixing them with melted butter and sugar. Press the mixture firmly into the base of a springform pan, creating an even layer. Chill the crust in the refrigerator while you prepare the filling to ensure it sets well and stays crunchy.
  2. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until super smooth and creamy. Gradually add the sugar, then add eggs one at a time, fully incorporating each before adding the next. Stir in sour cream (or heavy cream), vanilla extract, lemon zest, and fresh lemon juice to lift and balance the flavor.
  3. Add the Cherry Swirl or Topping: Fold fresh or slightly macerated cherries into the filling gently for a swirl effect, or save them to layer on top after baking for a polished look. This step highlights the cherry’s tartness throughout the dessert.
  4. Bake the Cheesecake: Pour the filling over the chilled crust and bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until edges are set but the center still jiggles slightly. Baking gently helps prevent cracks and keeps the texture silky smooth.
  5. Chill and Garnish: Let the cheesecake cool on a wire rack, then refrigerate for at least 4 hours or overnight. Before serving, garnish with fresh cherries, a sprinkle of lemon zest, whipped cream, or a drizzle of lemon glaze for an elegant finish.

Notes

  • Use room temperature ingredients to improve batter consistency and avoid lumps.
  • Mix the filling gently to avoid incorporating too much air, which can cause cracks.
  • Bake in a water bath by wrapping the pan in foil and placing it over hot water to maintain moisture and prevent cracking.
  • Chill thoroughly to improve texture and enable clean slicing.
  • Prefer fresh cherries when in season; if using frozen, drain well to reduce excess moisture.
  • To slice cleanly, run a sharp knife under hot water, dry it, and slice gently.

Nutrition

Keywords: Cherry Lemon Cheesecake, lemon cheesecake, cherry dessert, creamy cheesecake, springform pan dessert, baked cheesecake, fruit cheesecake

Find it online: https://lillysplate.com/cherry-lemon-cheesecake/