This recipe will show you how to make an incredible two-crust cheesecake with a tart cherry sauce
topping. It has a delicious, nutty graham cracker crust and a rich, creamy filling made with cream
cheese, goat cheese, and sour crearn. The tart cherry sauce provides the perfect sweet-tart contrast
Can I make this cheesecake gluten-free?
Yes! Substitute gluten-free graham cracker crumbs or cookie crumbs for the regular graham crackers in
the crust. Just be sure to check that your other ingredients are also gluten-free.
Do I have to toast the walnuts for the crust?
No, the toasted walnuts add extra flavty but are optional- You can leave them out or use untoasted if
preferred_
Can I skip the water bath when baking this cheesecake?
Yes, fre two-sided graham cracker crust helps insulate the filling so a water bath is not necessary.
Baking without one produces great, non-cracked results.
How long does this cheesecake last in the fridge?
Prog*rly stored cheesecake will last covered in the fridge for 4-5 days_
Total Tme: 12-24 hours (mostly inactive chilling time)
Servings: 10-12
Ingredients
For the Graham Cracker Crust:
• 1 % cups graham cracker crumbs (from about 375g or 3 8-packs graham crackers)
• 1 % sticks (170g) unsalted butter, melted
% cup (40g) granulated sugar
% teaspoon (3g) salt
• 1 cup (110g) walnuts, toasted (optional)
• % cup (30g) all-purpose flour
For the Cheesecake Filling:
• 4 blocks (900g) cream cheese, room temperature
• 1 cup (240g) granulated sugar
• 1 teaspoon (5g) salt
• 8 ounces (225g) goat cheese, room temperature (can substitute more cream cheese)
• 34 cup (30g) corn starch
• Zest ofl lemon
% cup (125g) sour cream
• 1 teaspoon (Sg) vanilla extract
• 5 large eggs + 2 large egg yolks
For the Cherry Topping:

• 12 ounces (350g) frozen dark cherries
% cup (150g) granulated sugar
• Juice and zest of 1 lemon
• Pinch of salt
Instructions
1. Make the Graham Cracker Crust: Place graham cracker crumbs, melted butter, sugar, salt, walnuts,
and flour into a food processor Pulse to combine, scraping down sides as needed, until mbdure
resembles wet sand that holds together when squeezed.
2. Press about 60% of the mixture into the bottom and up sides of a 9-inch springform pan. Use the
bottom of a cup to pack the crumbs down evenly across bottom and skies. Add remaining crumbs
and use a spoon to spread evenly into bottom of pan. Use the cup to Byess down again into an even
layer about h inch thick
3. Bake at 350’F (175’C) for IO minutes. Anow to cool completely before adding filling.
4. Make the Cheesecake Filling: In a stand mixer with the paddle attachment, beat the cream cheese
and goat cheese until smooth_ Add sugar, salt, corn starch, lemon zest, sour cream, and vanilla
extract. Iv’ix until combined, scraping down sides as needed.
5 On nEdium speed, add eggs one at a time, fully incorporating each before adding the next. Be
careful not to overmix once eggs are added.
6. Pour filling into cooled crust Smooth the top with a spatula. Bake at 325* (160zc) for 1 hour. Turn
oven off, prop door open, and allow cheesecake to cool in oven for 45 more nüwtes_
7. Allow cheesecake to cool to room temp on counter, then refrigerate at least 10-12 hours before
serving.
& Make Cherry Topping: In a nonstick pan over high heat, combine cherries, sugar, lemon juice and
zest, and salt. Boil for 5-6 minutes until thickened slightly. Cool completely before using.
9. To serve, run a knife around edges of cheesecake to loosen from pan. Gently remove springform
sides. Slice cheesecake and serve topped with cherry sauce. Enjoy’
Make Ahead and Storage Tips
• Cheesecake needs to chill at least 10-12 hours before serving
• Leftover cheesecake keep covered in the fridge for 4-5 days
Cherry sauce can be made up 1-2 weeks in advance and stored airtight in the fridge
Notes:
• Be sure cream cheese and goat cheese are room temperature before mixing filling. This helps ensure
a smooth custard wdthout lumps-
• Chilling overnight is mandatory for clean slicing and the right texture. Do not rush the minimum 10
hour chill time-
Use a springform pan for easy removal and clean slicing. V/rap the outside with foil if concerned
about leaks _
Silicone spatulas are great for smoothing cheesecake batter evenly into pan before baking.

Nutrition Facts Per Serving
(1 slice with 2 Tbsp cherry topping)
Calories 450
Total Fat 28g
Saturated Fat 16g
Cholesterol 130mg
Sodium 400nv
Total Carbohydrates 42g
Dietary Fiber lg
Tcial Sugars 35g
Protein 7g