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Lemon Lime Cherry Cheesecake: A Refreshing Twist on a Classic Dessert

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This creamy cheesecake features a buttery graham cracker crust and is topped with a sweet cherry sauce, making it a delightful dessert for any occasion. The rich filling combines cream cheese, sour cream, and citrus juices for a perfect balance of flavors. Enjoy this indulgent treat that’s sure to impress!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 2 cups fresh or frozen cherries, pitted
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool while you prepare the filling.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
  6. Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined and fluffy.
  7. One at a time, add the eggs, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well incorporated.
  8. Add the sour cream, lemon juice, lime juice, lemon zest, and lime zest. Mix on low speed until just combined, being careful not to overmix.
  9. Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top.
  10. Tap the pan gently on the counter to release any air bubbles.
  11. Bake the cheesecake at 325°F (160°C) for about 55-65 minutes. The edges should be set, but the center will still have a slight jiggle.
  12. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
  13. After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  14. In a medium saucepan, combine the cherries, granulated sugar, cornstarch, lemon juice, and water.
  15. Cook the mixture over medium heat, stirring occasionally, until it starts to bubble and thicken (about 5-7 minutes).
  16. Once thickened, remove the saucepan from the heat and let the cherry topping cool to room temperature.

Notes

  • For best results, refrigerate the cheesecake overnight to allow the flavors to meld.
  • You can substitute other fruits for the topping if desired, such as blueberries or strawberries.

Find it online: https://softtasty.com/lemon-lime-cherry-cheesecake/