Description
Cherry Lemon Cheesecake is the ultimate fusion of creamy richness and vibrant citrus flavor, topped with a burst of juicy cherries that makes every bite irresistible.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- Pinch of salt
- 3 (8 oz) packages cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt (optional)
- 2 cups pitted cherries (fresh or frozen)
- ½ cup water
- ⅓ cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- ¼ tsp almond extract (optional)
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, melted butter, and salt until combined.
- Press into the bottom of a 9-inch springform pan and bake for 8–10 minutes. Cool completely.
- Beat cream cheese until smooth.
- Gradually add sugar, then eggs one at a time.
- Mix in lemon zest, lemon juice, vanilla extract, and sour cream (if using).
- Pour over crust and smooth the top.
- Bake for 50–60 minutes until center is slightly jiggly.
- Turn off oven, crack door, and rest for 30 minutes. Chill at least 4 hours or overnight.
- In a saucepan, combine cherries, water, and sugar. Simmer.
- Add lemon juice and almond extract (if using).
- Mix cornstarch with water and stir in. Cook 5–7 minutes until thickened. Cool.
- Top chilled cheesecake with cherry mixture and chill another 30 minutes before serving.
Notes
Use a water bath to prevent cracks and always cool gradually. Wipe knife clean between slices for neat presentation.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: cherry lemon cheesecake, cheesecake, cherry topping, lemon dessert, summer dessert