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Lemon Cheesecake With Warm Dried Cherry Sauce

Lemon Cheesecake With Warm Dried Cherry Sauce

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

Oxmoor House JULY 2004

  • Yield: Makes 12 servings
  • Cook time: 50 Minutes
  • Prep time: 20 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
  • Warm Dried Cherry Sauce


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.


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Lemon Cheesecake With Warm Dried Cherry Sauce Recipe