Description
Creamy cherry lemon cheesecake blends tangy citrus with sweet cherries in a delightful dessert. Silky layers and buttery crust promise a memorable culinary experience you’ll savor from first bite to last.
Ingredients
Scale
- 16 oz (454 g) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 ½ cups graham cracker crumbs
- 6 tbsps unsalted butter, melted
- ¼ cup granulated sugar
- 1 (21 oz / 595 g) can cherry pie filling
- 1 tbsp lemon zest
- Optional: additional lemon zest for garnish
Instructions
- Crust Preparation: Pulverize graham crackers with sugar and melted butter, pressing the mixture firmly into a springform pan’s base. Briefly toast in a preheated 325F oven until golden brown, creating a crisp foundation.
- Filling Creation: Whip cream cheese until silky smooth, gradually blending in sugar. Incorporate eggs, lemon juice, lemon zest, vanilla, and sour cream, ensuring a homogeneous and luxurious texture. Mix thoroughly to eliminate any potential lumps.
- Baking Process: Pour the velvety filling over the cooled crust, spreading evenly. Bake in the oven until edges become firm and the center maintains a delicate wobble, signaling the perfect custard-like consistency.
- Cooling Technique: After baking, leave the cheesecake in the oven with the door slightly open, allowing for a gradual temperature reduction. This method prevents surface cracking and promotes even cooling.
- Chilling and Setting: Once cooled to room temperature, refrigerate the cheesecake for several hours or overnight. This resting period enhances flavor development and ensures a perfect set.
- Final Presentation: Before serving, adorn the chilled cheesecake with a luscious layer of cherry pie filling. Optionally, sprinkle additional lemon zest for a vibrant, aromatic garnish. Carefully release the springform pan and slice into elegant portions.
Notes
- Prevent Cracking Surface: Cool the cheesecake gradually inside the oven with door slightly open to minimize surface cracks and ensure smooth, uniform texture.
- Ingredient Temperature Matters: Bring cream cheese and eggs to room temperature before mixing to achieve smooth, lump-free batter and consistent creamy consistency.
- Boost Flavor Depth: Let the cheesecake rest overnight in the refrigerator to develop more complex, integrated flavors and allow proper setting of the custard-like filling.
- Control Baking Moisture: Place a water bath underneath the cheesecake pan during baking to create humid environment, preventing dry edges and promoting even, gentle cooking process.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 36 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg