Lemon Cheesecake with Cherry

Lemon Cheesecake with Cherry

Lemon Cheesecake with Cherry 😍😊

Here’s a scrumptious cake you can whip up for your loved one on Valentine’s Day 😍. You can even make it in a heart-shaped baking pan if you’d like!

It’s as easy as pie (or, in this case, cheesecake):

For the Crust:

  • 7 oz (200g) cookies
  • 1.8 oz (50g) butter

For the Cheesecake Filling:

  • 21.2 oz (600g) cream cheese
  • 8.8 oz (250g) low-fat quark (similar to Greek yogurt)
  • 5.6 oz (160g) sugar
  • Juice and zest of 1/2 organic lemon
  • 4 eggs

For the Topping:

  • 1 can of cherries (about 12.3 oz or 350g when drained)
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  1. For the crust, put the cookies in a bag and crush them with a rolling pin. Melt the butter in a double boiler and mix it with the cookie crumbs.
  2. Grease a round cake pan with a 9.5-inch diameter and place a piece of parchment paper in it. Pour the crust into the pan and press it down with a glass.
  3. Pre-bake the crust at 340°F (170°C) in a conventional oven for 10 minutes.
  4. For the cheesecake filling, simply mix all the ingredients together. Pour this mixture onto the pre-baked crust and bake for an additional 50-60 minutes at 340°F (170°C) in a conventional oven. Placing a tray of water at the bottom of the oven will prevent the cheesecake from cracking. Once baked, let it chill in the refrigerator for at least 1 hour.
  5. While the cake is cooling, drain the cherries, reserving the juice (about 10.1 fl oz or 300ml).
  6. Bring 8.5 fl oz (250ml) of the cherry juice to a boil. Mix the remaining juice with cornstarch and sugar, then add it to the boiling juice. Add the cherries and let them simmer for about 2 minutes.
  7. Let this mixture cool and then pour it over the cooled cheesecake.
  8. Chill the cheesecake for 2 more hours in the refrigerator.

Now, go ahead and enjoy your delightful treat 😍😊!

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