Description
Creamy, dreamy cheesecake with a bright lemon flavor and a luscious cherry topping. Baked in a water bath for a perfect, crack-free texture!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 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)
- 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
Instructions
- Prepare the Graham Cracker Crust:
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Line the bottom with parchment paper for easier removal (optional).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt.
- Pour in melted butter and mix until crumbs are evenly moistened.
- Press the mixture firmly and evenly into the bottom of the prepared pan.
- Pre-bake the crust for 8-10 minutes, or until lightly golden brown.
- Cool the crust completely.
- Make the Cherry Lemon Cheesecake Filling:
- In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (3-5 minutes).
- Gradually add granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed.
- Add eggs one at a time, beating well after each addition.
- Add heavy cream, sour cream, lemon juice, lemon zest, vanilla extract, and almond extract (if using). Beat on low speed until just combined.
- Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
- Bake the Cherry Lemon Cheesecake:
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
- Place the wrapped springform pan inside a larger roasting pan.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- 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.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and carefully remove the foil. Let the cheesecake cool completely on a wire rack.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Make the Cherry Topping:
- In a medium saucepan, combine cherries and granulated sugar.
- Cook over medium heat, stirring occasionally, until cherries release their juices and sugar dissolves (5-7 minutes).
- Stir in lemon juice.
- In a small bowl, whisk together cornstarch and water until smooth.
- Pour the cornstarch slurry into the cherry mixture and stir constantly until the topping thickens (1-2 minutes).
- Reduce 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.
- Assemble the Cherry Lemon Cheesecake:
- Once the cheesecake is completely chilled, carefully remove it from the springform pan.
- Spoon the cooled cherry topping over the cheesecake, spreading it evenly.
- Slice and serve.
Notes
- Softening the cream cheese to room temperature is crucial for a smooth, lump-free cheesecake.
- A water bath is essential for a creamy, crack-free cheesecake. Make sure to wrap the springform pan tightly with foil to prevent water from seeping in.
- Don’t overmix the cheesecake filling, as this can lead to cracks.
- Allow the cheesecake to cool gradually in the oven and then in the refrigerator to prevent cracking.
- For a richer flavor, use high-quality vanilla extract and consider adding the optional almond extract.
- If using frozen cherries, make sure to thaw and drain them well before making the topping.
- Prep Time: 45 minutes
- Cook Time: 70 minutes