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Lemon Cheesecake With Warm Dried Cherry Sauce

Prep time 20 mins
Cook time 50 mins
Other time 9 hrs
Yield Makes 12 servings
This light lemon flavor pairs well with the bold taste of the cherry sauce.


  • 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
  • Warm Dried Cherry Sauce

How to Make It

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

  2. 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.

  3. 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.

Southern Living Cook-Off Cookbook