Cheesecake Slice — Lemon & Cherry: A Must-Try Recipe!
Creamy, tangy cheesecake topped with a cherry glaze, perfect for summer desserts.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 4+ hours
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Base:
- 1/3 cup melted butter
- 1 1/2 cups crushed digestive/graham crumbs
- 2 tbsp sugar
- Filling:
- 3 eggs
- 1 cup sour cream
- 500g cream cheese, room temp
- 3/4 cup sugar
- 2 tsp vanilla extract
- Zest of 1 lemon + 2 tbsp lemon juice
- 1/3 cup lemon curd (for swirling)
- Cherry topping:
- 1 tsp cornstarch + 2 tbsp water
- 1/3 cup sugar
- 1 cup pitted cherries
- 1 tbsp lemon juice
- Optional garnish: whipped cream, lemon slices
Instructions
- Crust: Preheat oven to 170°C/340°F. Mix crumbs, sugar, and butter; press into springform pan; bake for 10 minutes. Cool.
- Filling: Beat cream cheese until smooth; mix in sour cream, sugar, vanilla, lemon zest, and lemon juice. Add eggs one at a time just to combine. Pour half into the pan, swirl in some lemon curd; add remaining batter and swirl more curd on top.
- Bake: Bake for 45–50 minutes until edges are set and center jiggles slightly. Cool for 1 hour in a cracked oven; chill for 4 or more hours.
- Cherries: Simmer cherries, sugar, and lemon juice for 5–7 minutes; stir in cornstarch slurry to thicken; cool.
- Serve: Top cheesecake with the cherry mixture; garnish with whipped cream and lemon slices if desired.
Notes
- Almond extract in the topping adds a deeper cherry note.
- For a gluten-free version, use gluten-free biscuits.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg