Cherry Cheesecake Recipe

• 准备时间: 20 minutes
• 总时间: 5 hours 20 minutes

配料

1 3/4 cups graham crumbs

1/2 cup melted, salted butter

5 tbsp white sugar

2 packs cream cheese, softened (overnight or 4-5 hrs at room temp)

1 cup icing sugar

zest of one lemon

2 tbsp lemon juice

1 tbsp vanilla extract

1 cup whipping cream, whipped until it forms stiff peaks

1 can cherry pie filling

步骤

Preheat the oven to 375°F.

In a bowl, mix together the graham crumbs, melted salted butter, and white sugar until evenly moistened and uniform.

Transfer the crumb mixture to an 8- or 9-inch springform pan. Press it evenly over the bottom and partway up the sides of the pan, using your hands or the flat bottom of a measuring cup to compact it well.

Bake the crust for 10-12 minutes, or until lightly browned. Remove from the oven and let it cool completely.

In a separate bowl, whip the whipping cream until it forms stiff peaks. Set aside.

In a stand mixer or in a large bowl with a hand mixer, beat the softened cream cheese, icing sugar, lemon zest, lemon juice, and vanilla extract until completely smooth and a little airy, about 3-4 minutes.

Add the whipped cream to the cream cheese mixture. Fold it in gently with a rubber spatula just until combined, being careful not to deflate the mixture.

Spoon the cheesecake mixture into the cooled crust and smooth the top.

Refrigerate for 4-5 hours, or overnight, until set.

Top with cherry pie filling as desired, plus a little extra lemon zest if you like.

Gently remove the side of the springform pan, slice, and serve.

Keep refrigerated and covered after eating.

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