cherry cheesecake

How To Make cherry cheesecake

• 1

  Preheat the oven to 350 degrees F. Butter the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
• 2

  To make the graham cracker crust, mix together the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press it into the bottom and up about an inch on the sides of the pan.
• 3

  Bake for 10 minutes. Let the crust fully cool before proceeding with the rest of the recipe.
• 4

  Reduce the oven temperature to 300 degrees F. Fill a large baking dish with hot water and place it on the rack below the middle rack.
• 5

  To make the cheesecake filling, beat the cream cheese and sugar until smooth and creamy using a stand mixer with a paddle attachment or hand mixer on medium speed. Scrape down the bowl and the beaters with a rubber spatula several times. Add the sour cream, vanilla, lemon juice, and lemon zest, mixing until incorporated, scraping down the bowl again.
• 6

  Turn the mixer to low speed and add the eggs, one at a time, mixing just until incorporated. Pour the cream cheese mixture into the cooled crust. Bake for 70 minutes, and then turn the oven off. Using a wooden spoon, prop open the oven door about 1- 1 1/2 inches. Leave the cheesecake in the oven to cool down slowly for 1 hour.
• 7

  Place the cheesecake on a wire rack to fully cool. Once the cheesecake cools, cover the springform pan with plastic wrap and refrigerate for at least 6 hours up to overnight. Using a sharp thin knife, run the rim of the pan, loosening the cheesecake from the pan. Unbuckle the pan and carefully lift the ring up. Leaving the cheesecake in the bottom rim, gently spoon the cherry filling onto the cheesecake.
• 8

  Refrigerate until ready to serve. Promptly refrigerate leftovers.
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