National Cheesecake Day! Who knew that it was even a thing, I sure didn’t and I’m not complaining! It was the perfect excuse for me to do a little baking and take a little trip to the cherry orchards too. One of my favorite fruits is the cherry and there is just something about freshly picked ones.They seem sweeter, juicier and they are just all around better tasting!

So in honor of National Cheesecake Day and cherry season, I decided to make a Lemon Cherry Cheesecake. This 3-layered delicacy will leave your mouth watering and have you wanting seconds after the first bite. I used two different types of cherries in the cheesecake I made, Skeenas and Sweethearts. Skeena cherries are very sweet, robust and dripping with juice, whereas Sweetheart cherries are a little smaller and have a more sour and tart taste. For the second layer, I blended Skeena cherries to add a level of sweetness then I mixed in chopped Sweetheart cherries so that the sweetness of the Skeena did not overpower the cheesecake flavour. For the topping, I used only Sweetheart cherries so that the cheesecake was not too sweet, I like my cheesecake to have a strong cream cheese flavour and not be overly sugary. By using two different types of cherries I added a level of complication to the recipe but you don’t have to get that complicated. It will be just as good with only one type of cherry and who knows maybe even better!

At first, the 3 layers may seem scary and daunting to those, not fondΒ of baking but do not run just yet. After you see how easy it is to make you can run, run to the kitchen and try it out for yourself. It is light, creamy, fruity and full of flavour. It is everything you want in a summer dessert. Β I know you will be adding it to your favorites and calling on a backyard BBQ just to showcase your new found love for baking and this delicious Lemon Cherry Cheesecake. So, what are we waiting for? Let’s get baking!

Lemon Cherry Cheesecake

8.5″ Springform pan
Serves: 10-12

Crust:

5 tbsp Β  Butter (melted)
1 1/2 tbsp Β  Sugar
1 1/2 cup Β  Grahm Cracker Crumbs

Middle:

1 3/4 cups Β  Whipping Cream (whipped)
3 cups Β  Cream Cheese
1 1/4 cups Β  Powdered Sugar
6 tbsp Β  Lemon Juice (about two lemons)
1/2 cups Β  Cherries (chopped)
1/2 cups Β  Cherries (blended)

Topping:

1 cup Β  Cherries
1 tbsp Β  Lemon Juice
2 tbsp Β  Chia Seeds

|Instructions|

Crust:

  1. Preheat oven to 350ΒΊ F. Line the bottom of an 8.5″ Β springform pan with parchment paper.
  2. Combine grahamΒ cracker crumbs, sugar and melted butter in a bowl and mix until well combined. Then press into the crumb mixture into the bottom of the pan (I used a measuring up to press it down and it worked great).Β 
  3. Bake in theΒ preheated oven for 7 minutes or untilΒ the edges are golden brown, remove and let cool completely. Β 

Filling:

  1. With an electric mixer mix the whipping cream on medium high speed until stiff peaks form then set aside in the fridge for later.Β 
  2. Combine cream cheese, sugar, lemon zest, and whip with an electric mixer until well combined. Then slowly add the lemon juice 2 tablespoons at a time and continue mixing on medium speed untilΒ light and fluffy. Β 
  3. Add the whipped cream you made earlier to the cheesecake mixture and gentlyΒ fold them together until they are well combined.
  4. Β Pour 3 quarters of the cheesecake mixture into the springform pan and transfer it to the freezer for 15 minutes to let it set. With the remaining cheesecake mixture add the chopped cherries and the cherry juice then mix until well combined. Once the first layer is set remove it from the freezer and pour the remaining cherry cheesecake mixture ontop. Now return the cheesecake to the freezer and allow it to set for 15 minutes again.Β 

Topping:

  1. In a blender combine the cherries, chia seeds, and lemon juice and blend until smooth. Then pour over the top of the set cheesecake. Β 
  2. Return the cheesecakeΒ back to the freezer for 3 to 4, this will allow the cheesecake to set. After it can be transferred to the fridge.Β The Cheesecake can be eaten frozen or chilled. It will keep in the fridge for about 3 days and can be kept in the freezer for up to a week.

*The recipe above is a combination of recipes that I have used over the years and tweaked to make it my own.*

|Tips & Tricks|

  1. If you are not a fan of cherries try substituting them out for strawberries, blueberries, raspberries or any other fruit of your choice.
  2. If you don’t like fruity cheesecake try using chocolate or caramel instead.
  3. Don’t want to have a full slice try making them in muffin tins for a perfect on the go cheesecake bite. Or put them in popsicle molds and keep them frozen for a refreshing snack on a hot day.
  4. Try it the no-bake way by removing the sugar from the crust and setting it in the freezer for 15 minutes.

Three Layer Lemon Cherry Cheesecake
 
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Prep time
Total time
 
Ingredients
  • Crust:
  • tbsp Butter (melted)
  • 1½ tbsp Sugar
  • 1½ cup Grahm Cracker Crumbs
  • Middle:
  • 1¾ cups Whipping Cream (whipped)
  • cups Cream Cheese
  • 1¼ cups Powdered Sugar
  • tbsp Lemon Juice (about two lemons)
  • ½ cups Cherries (chopped)
  • ½ cups Cherries (blended)
  • Topping:
  • 1 cup Cherries
  • 1 tbsp Lemon Juice
  • 2 tbsp Chia Seeds
Instructions
  1. Crust:
  2. Preheat oven to 350ΒΊ F. Line the bottom of an 8.5" springform pan with parchment paper.
  3. Combine graham cracker crumbs, sugar and melted butter in a bowl and mix until well combined. Then press into the crumb mixture into the bottom of the pan (I used a measuring up to press it down and it worked great).
  4. Bake in the preheated oven for 7 minutes or until the edges are golden brown, remove and let cool completely.
  5. Filling:
  6. With an electric mixer mix the whipping cream on medium speed until stiff peaks form then set aside in the fridge for later.
  7. Combine cream cheese, sugar, lemon zest, and whip with an electric mixer until well combined. Then slowly add the lemon juice 2 tablespoons at a time and continue mixing on medium speed until light and fluffy.
  8. Add the whipped cream you made earlier to the cheesecake mixture and gently fold them together until they are well combined.
  9. Pour 3 quarters of the cheesecake mixture into the springform pan and transfer it to the freezer for 15 minutes to let it set. With the remaining cheesecake mixture add the chopped cherries and the cherry juice then mix until well combined. Once the first layer is set remove it from the freezer and pour the remaining cherry cheesecake mixture. Now return the cheesecake to the freezer and allow it to set for 15 minutes again.
  10. Topping:
  11. In a blender combine the cherries, chia seeds, and lemon juice and blend until smooth. Then pour over the top of the set cheesecake.
  12. Return the cheesecake back to the freezer for 3 to 4, this will allow the cheesecake to set. After it can be transferred to the fridge. The Cheesecake can be eaten frozen or chilled. It will keep in the fridge for about 3 days and can be kept in the freezer for up to a week.
  13. *The recipe above is a combination of recipes that I have used over the years and tweaked to make it my own.*
  14. |Tips & Tricks|
  15. If you are not a fan of cherries try substituting them out for strawberries, blueberries, raspberries or any other fruit of your choice.
  16. If you don't like fruity cheesecake try using chocolate or caramel instead.
  17. Don't want to have a full slice try making them muffin tins for a perfect on the go cheesecake bite. Or put them in popsicle molds and keep them frozen for a refreshing snack on a hot day.
  18. Try it the no-bake way by removing the sugar from the crust and setting it in the freezer for 15 minutes.

Β 

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