Oh, let me tell you about my absolute favorite dessert: cherry lemon cheesecake! This beauty is a delightful blend of creamy texture and tangy flavor that just dances on your taste buds. I remember the first time I made it for a family gathering; everyone was raving about it and begging for seconds! The combination of rich cream cheese and zesty lemon, topped with luscious cherry pie filling, is simply irresistible. Trust me, once you try my cherry lemon cheesecake recipe, you’ll wonder how you ever lived without it. It’s the perfect way to brighten up any occasion!
Ingredients
Here’s what you’ll need to make this delicious cherry lemon cheesecake. Gather these simple ingredients, and let’s get started!
- 1 1/2 cups of graham cracker crumbs (for that buttery crust)
- 1/2 cup of unsalted butter, melted (to bind the crust together)
- 1 cup of granulated sugar (to sweeten the filling)
- 4 packages (8 ounces each) of cream cheese, softened (the star of the show!)
- 1 teaspoon of vanilla extract (for a touch of warmth)
- 4 large eggs (to create the creamy texture)
- 1/4 cup of fresh lemon juice (for that zesty kick)
- 1 tablespoon of lemon zest (to enhance the lemon flavor)
- 1 can (21 ounces) of cherry pie filling (for the perfect topping)
Make sure your cream cheese is at room temperature for easy mixing—trust me, it makes a world of difference!
How to Prepare the Cherry Lemon Cheesecake Recipe
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 325°F (160°C). This ensures your cheesecake bakes evenly and beautifully!
Step 2: Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs and melted butter until everything is well mixed. Then, press this buttery mixture firmly into the bottom of a springform pan. Make sure it’s even; this crust is going to be the perfect base for your cheesecake!
Step 3: Mix the Filling
In a large bowl, beat the softened cream cheese and sugar together until it’s smooth and creamy—this is where the magic happens! Next, add the eggs one at a time, mixing well after each addition to keep that creamy texture. Then, stir in the vanilla extract, fresh lemon juice, and lemon zest for that delightful zing. You’ll love how fragrant it becomes!
Step 4: Bake the Cheesecake
Now it’s time to pour that luscious cream cheese mixture over your crust in the springform pan. Bake it for about 55-60 minutes, or until the center is set but still a little wobbly. A gentle jiggle means you’re on the right track!
Step 5: Cool and Refrigerate
Once baked, let the cheesecake cool at room temperature for about an hour. Then, refrigerate it for at least 4 hours—overnight is even better! This chilling time helps the flavors meld perfectly.
Step 6: Top with Cherry Filling
Before serving, generously spoon the cherry pie filling over the top of your chilled cheesecake. It adds a pop of color and sweetness that’s simply irresistible!
Why You’ll Love This Recipe
- Deliciously creamy with a perfect tang from the lemon.
- Simple preparation with straightforward steps—no fancy techniques required!
- Perfect for gatherings, holidays, or just a sweet treat to brighten your day.
- Stunning presentation with vibrant cherry topping that everyone will admire.
- Can be made ahead of time, freeing you up for other fun things!
Nutritional Information
Here’s the estimated nutritional breakdown for a slice of my cherry lemon cheesecake. Each slice contains about 320 calories, 18g of fat, 5g of protein, and 36g of carbohydrates, including 22g of sugar. Keep in mind, these values can vary based on the specific ingredients you use!
Tips for Success
To truly nail this cherry lemon cheesecake recipe, here are my top tips! First, always use room temperature cream cheese. This makes mixing super easy and gives you that velvety texture we all love. Next, don’t skip the chilling time—letting it sit overnight in the fridge allows the flavors to meld beautifully and gives you a firmer slice. Also, if you want that perfect slice, use a hot knife to cut through the cheesecake smoothly. Trust me, these little tips make a big difference!
FAQ Section
Can I use a different fruit topping? Absolutely! While cherry pie filling is a classic, feel free to experiment with blueberry, strawberry, or even a mixed berry topping for a fun twist.
What if I don’t have a springform pan? No worries! You can use a regular pie dish, but be careful when serving, as it might be a bit trickier to slice.
How do I know when my cheesecake is done? Look for a set center with a slight jiggle; it will continue to firm up as it cools!
Can I make this cheesecake ahead of time? Yes! This cherry lemon cheesecake actually tastes better the next day, so feel free to prepare it a day in advance.
What’s the best way to store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 5 days. Just make sure to keep the cherry topping separate until you’re ready to enjoy it again!
Print
Cherry Lemon Cheesecake Recipe: 5 Reasons You’ll Crave It
- Total Time: 4 hours 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious cherry lemon cheesecake with a creamy texture and tangy flavor.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 can (21 ounces) cherry pie filling
Instructions
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon juice, and lemon zest.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set.
- Let cool, then refrigerate for at least 4 hours.
- Top with cherry pie filling before serving.
Notes
- Use fresh lemons for best flavor.
- Ensure cream cheese is at room temperature for easy mixing.
- Chill the cheesecake overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cherry lemon cheesecake recipe
