Three Layer Lemon Cherry Cheesecake
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 350ยบ 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.
Recipe by at https://www.livinglifegingerly.com/three-layer-lemon-cherry-cheesecake-recipe-tips/