Lemon Cheesecake With Warm Dried Cherry Sauce

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

Yield:

Makes 12 servings

Recipe from

Oxmoor House

Recipe Time

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

Ingredients

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

Preparation

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.

Note:

Erin McCloskey, Venetia, Pennsylvania,

Southern Living Cook-Off Cookbook

July 2004
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