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Lemon Lime Cherry Cheesecake

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Lemon Lime Cherry Cheesecake is a refreshing and vibrant dessert that pairs zesty citrus with a sweet cherry topping, all layered over a buttery graham cracker crust. Creamy, tangy, and visually stunning, it’s perfect for warm-weather gatherings or any celebration.

Ingredients

  1. For the crust:
  2. 1 1/2 cups graham cracker crumbs (or gluten-free graham crackers)
  3. 2 tbsp granulated sugar
  4. 5 tbsp unsalted butter, melted
  5. For the cheesecake filling:
  6. 24 oz (3 blocks) cream cheese, softened
  7. 3/4 cup granulated sugar
  8. 3 large eggs
  9. 1/2 cup sour cream
  10. 1/4 cup heavy cream
  11. 2 tbsp lemon juice
  12. 2 tbsp lime juice
  13. 1 tsp lemon zest
  14. 1 tsp lime zest
  15. 1 tsp vanilla extract
  16. For the cherry topping:
  17. 2 cups fresh or frozen cherries, pitted
  18. 1/3 cup granulated sugar
  19. 1 tbsp lemon juice
  20. 1/4 cup water
  21. 1 tsp cornstarch (optional, for thickening)

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath.

  1. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Let cool.
  2. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in sour cream, heavy cream, lemon juice, lime juice, zests, and vanilla extract until fully combined.
  5. Pour the filling over the cooled crust and smooth the top.
  6. Place in a water bath (optional) and bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
  7. Turn off the oven, crack the door, and let cool inside for 1 hour.
  8. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  9. For the topping, combine cherries, sugar, lemon juice, and water in a saucepan. Simmer until cherries are soft. Stir in cornstarch slurry if thicker sauce is desired. Cool completely.
  10. Spoon cherry topping over the chilled cheesecake before serving.

Notes

  • Use fresh lemon and lime juice for the best flavor.
  • To avoid cracks, avoid overmixing and cool the cheesecake gradually.
  • Water bath is optional but helps ensure an even bake.
  • Make the cherry topping ahead and store refrigerated until ready to use.
  • Substitute Greek yogurt for sour cream if needed.

Nutrition

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