Lemon Cheesecake With Warm Dried Cherry Sauce

This light lemon flavor pairs well with the bold taste of the cherry sauce.


Makes 12 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 50 Minutes
Other: 9 Hours


1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup plus 2 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
1 1/2 tablespoons grated lemon rind
2/3 cup fresh lemon juice
2 teaspoons vanilla extract
1/2 cup sugar
1/2 teaspoon salt
6 large eggs


Combine first 3 ingredients, mixing well. Press crumb mixture into bottom of a 9-inch springform pan.

Combine cream cheese, lemon rind, lemon juice, and vanilla; beat at high speed with an electric mixer until creamy. Gradually add 1/2 cup sugar and salt, beating well. Add eggs, 1 at a time, beating after each addition. Pour batter into prepared crust.

Bake at 325° for 50 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill at least 8 hours. Serve with Warm Dried Cherry Sauce. Store in refrigerator.

Erin McCloskey, Venetia, Pennsylvania,

Southern Living Cook-Off Cookbook,

Oxmoor House

July 2004
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