Cherry Lemon Cheesecake: A Deliciously Tangy Dessert Recipe

Cherry Lemon Cheesecake, a dessert that sings of sunshine and sweet indulgence, is about to become your new favorite obsession. Imagine this: a creamy, tangy cheesecake base, infused with the bright zest of lemon, swirled with a luscious, homemade cherry compote. Are you drooling yet? I know I am just thinking about it!

Cheesecake itself boasts a rich history, tracing back to ancient Greece, where it was served to athletes as an energy boost. Over centuries, it evolved, finding its way into various cultures and cuisines, each adding its unique twist. The addition of fruit, like cherries, is a relatively modern innovation, but one that perfectly complements the cheesecake’s inherent richness.

What makes this Cherry Lemon Cheesecake so irresistible? It’s the perfect balance of flavors and textures. The creamy, smooth cheesecake provides a comforting foundation, while the lemon adds a refreshing zing that cuts through the richness. The sweet and slightly tart cherry compote elevates the entire experience, creating a symphony of flavors that dance on your palate. Plus, it’s surprisingly easy to make! While it looks impressive, this cheesecake requires minimal effort, making it perfect for both special occasions and everyday indulgence. Get ready to impress your friends and family with this show-stopping dessert!

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• Pinch of salt
• For the Cheesecake Filling:
• 32 ounces cream cheese, softened to room temperature
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• ½ cup heavy cream
• ¼ cup sour cream
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but adds a lovely depth)
• For the Cherry Topping:
• 2 cups fresh or frozen pitted cherries (if frozen, thaw and drain well)
• ½ cup granulated sugar
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon cornstarch
• ¼ cup water
• Pinch of salt

Preparing the Graham Cracker Crust:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal, but it’s not strictly necessary.
2. Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Make sure everything is evenly distributed.
3. Add Melted Butter: Pour the melted butter into the dry ingredients. Use a fork or your fingers to mix until the crumbs are evenly moistened and resemble wet sand.
4. Press into Pan: Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a measuring cup or a flat-bottomed glass to help you get a smooth, even crust. Don’t be afraid to really pack it in there!
5. Pre-bake the Crust: Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden brown and fragrant. This helps the crust set and prevents it from becoming soggy.
6. Cool the Crust: Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling. This is important to prevent the filling from melting the crust.

Making the Cherry Lemon Cheesecake Filling:

1. Beat the Cream Cheese: In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese on medium speed until it’s smooth and creamy. This usually takes about 3-5 minutes. Make sure there are no lumps! Lumpy cream cheese will result in a lumpy cheesecake.
2. Add Sugar Gradually: Gradually add the granulated sugar to the cream cheese, beating on medium speed until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
3. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. It’s crucial to add the eggs one at a time to prevent overmixing, which can lead to cracks in your cheesecake.
4. Add Wet Ingredients: Add the heavy cream, sour cream, lemon juice, lemon zest, vanilla extract, and almond extract (if using). Beat on low speed until just combined. Be careful not to overmix at this stage. Overmixing incorporates too much air, which can cause the cheesecake to puff up and then collapse, leading to cracks.
5. Pour Filling into Crust: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.

Baking the Cherry Lemon Cheesecake:

1. Prepare a Water Bath: This is crucial for a creamy, crack-free cheesecake! Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping into the crust. Place the wrapped springform pan inside a larger roasting pan.
2. Add Hot Water: Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath creates a humid environment that helps the cheesecake bake evenly and prevents it from cracking.
3. Bake the Cheesecake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. The baking time will vary depending on your oven, so keep an eye on it.
4. Turn Off Oven and Let Cool: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This allows the cheesecake to cool gradually, which further prevents cracking.
5. Refrigerate: Remove the cheesecake from the water bath and carefully remove the foil. Let the cheesecake cool completely on a wire rack. Then, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to set completely and develop its flavor.

Making the Cherry Topping:

1. Combine Cherries and Sugar: In a medium saucepan, combine the cherries and granulated sugar.
2. Cook the Cherries: Cook over medium heat, stirring occasionally, until the cherries release their juices and the sugar dissolves. This usually takes about 5-7 minutes.
3. Add Lemon Juice: Stir in the lemon juice.
4. Make a Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This prevents lumps from forming in the topping.
5. Thicken the Topping: Pour the cornstarch slurry into the cherry mixture and stir constantly until the topping thickens. This usually takes about 1-2 minutes.
6. Simmer and Cool: Reduce the heat to low and simmer for another 2-3 minutes, stirring occasionally, until the topping is glossy and thickened to your desired consistency. Remove from heat and let the topping cool completely.

Assembling the Cherry Lemon Cheesecake:

1. Remove Cheesecake from Pan: Once the cheesecake is completely chilled, carefully remove it from the springform pan. Run a thin knife around the edges of the cheesecake to loosen it from the pan before releasing the sides.
2. Top with Cherry Topping: Spoon the cooled cherry topping over the cheesecake, spreading it evenly.
3. Slice and Serve: Slice the cheesecake and serve. Enjoy!

Conclusion:

This Cherry Lemon Cheesecake isn’t just a dessert; it’s a celebration of flavors, a symphony of sweet and tart that will leave you and your guests utterly delighted. From the buttery, crumbly graham cracker crust to the creamy, tangy cheesecake filling, and finally, the burst of sweet and slightly tart cherry topping, every element works in perfect harmony. I truly believe this recipe is a must-try for anyone who loves cheesecake, cherries, or just wants to impress with a show-stopping dessert. Why is it a must-try? Because it’s surprisingly easy to make! Don’t let the elegant presentation fool you; the steps are straightforward, and the results are consistently amazing. Plus, the combination of lemon and cherry is simply irresistible. The lemon zest and juice brighten the rich cheesecake, while the cherries add a touch of sweetness and a beautiful visual appeal. It’s the perfect balance, and I guarantee you’ll be reaching for a second slice. But the best part? It’s incredibly versatile! While I’ve shared my favorite version with a homemade cherry topping, feel free to experiment with variations. For a simpler approach, you could use a high-quality cherry pie filling. Or, if you’re feeling adventurous, try adding a swirl of cherry jam to the cheesecake batter before baking for an extra layer of cherry flavor. You could even use different types of cherries, like Rainier cherries for a sweeter, more delicate flavor, or dark sweet cherries for a richer, more intense taste. Serving suggestions are endless! This Cherry Lemon Cheesecake is perfect on its own, but a dollop of whipped cream or a scoop of vanilla ice cream elevates it to another level. A sprinkle of chopped pistachios or almonds adds a delightful crunch. And for a truly decadent experience, drizzle a little melted white chocolate over the top. It’s also a fantastic dessert to serve at parties, holidays, or any special occasion. Imagine presenting this beauty at your next gathering – you’re sure to be the star of the show! Beyond the cherry variations, consider playing with the citrus element. A touch of lime zest in the crust or a hint of orange blossom water in the filling can add a unique twist. You could even create a mixed berry cheesecake by incorporating raspberries or blueberries into the cherry topping. The possibilities are truly endless, so don’t be afraid to get creative and make it your own! I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, and it’s sure to become a new favorite in your recipe collection. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Cherry Lemon Cheesecake you’ve ever tasted. And most importantly, don’t forget to share your experience! I’d love to hear how it turned out, what variations you tried, and what your friends and family thought. Tag me in your photos on social media – I can’t wait to see your creations! Happy baking! Print