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graham crackers butter cream cheese sour cream granulated sugar vanilla lemon eggs cherry topping cherries sugar lemon juice cornstarch
Viewed: 26 - Published at: 2 years agoIngredients
- 21 oz graham crackers
- 1 cup butter, melted
- 1 1/2 lb cream cheese, softened
- 1 1/4 cups sour cream
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 None lemon, zested
- 5 None eggs
- None None Cherry Topping
- 2.5 oz cherries, pitted, halved
- 2 tbsp granulated sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp kirsch
Method
- Preheat oven to 325°F. Lightly grease an 8 inch springform pan.
- Process graham crackers until they resemble breadcrumbs. Add butter and pulse to combine. Press into base and sides of pan. Chill for 30 mins.
- In a food processor, combine cream cheese, sour cream, sugar, vanilla and lemon zest. Process until smooth. With motor running, add eggs, 1 at a time, until combined. Pour into prepared pan. Bake for 50-60 mins, until set but slightly wobbly in the center. Turn off oven. Let cheesecake cool in oven with door ajar.
- Wrap and freeze cheesecake in pan. Defrost cheesecake in fridge overnight. Remove from pan.
- To make the cherry topping, in a medium saucepan, combine cherries, sugar, lemon juice, cornstarch, kirsch and 1/2 cup water. Stir over low heat to dissolve sugar. Bring to simmer and cook for 2 mins, stirring, until thick. Let cool then pour over thawed cheesecake. Chill until topping sets.
