Go ahead and drool now. This cheesecake tempts the eyes, persuades the heart, and pleases the taste buds. This will soon become a family favorite.
By: Sara A.
Lemon-Cherry Cheesecake
Crust:
1/3 cup butter melted
¼ cup sugar
1 ¼ cup graham cracker crumbs
Filling:
4 8oz pkg cream cheese (room temperature)
1 cup sugar
1 tsp vanilla
4 eggs
1 lemon (you will need the juice and peel)
1 tsp grated lemon peel
Topping:
1 can of cherry pie filling or check out the cherry filling recipe for our Cherry Cobbler previously posted on our blog.
Directions:
Preheat Oven to 375. Melt butter for crust. Add sugar and graham cracker crumbs into bowl with melted butter. Mix all together and put in to 8 or 9 inch spring form pan. Use a fork and compact crust around the bottom. Put in the oven for 6 to 8 minutes. In a mixer add cream cheese, sugar, and vanilla. Mix on medium speed. Add eggs, the juice of one lemon, and peel. Mix until blended. Don’t over mix the eggs. Once crust is finished lower oven to 350. Pour mixture into pan. Bake for 40 minutes (until center is almost set). Cool and refrigerate for 3 hours.
***We like to pour cherry topping on it. Another option is to make the cherry filling from the cherry cobbler recipe on our blog. You can also choose your own topping or choose to eat it just the way it is!
