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 cream 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 flavor but are optional. You can leave them out or use untoasted if
preferred_
Can I skip the water bath when baking this cheesecake?
Yes, the 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?
Properly stored cheesecake will last covered in the fridge for 4-5 days.
Total Time: 12-24 hours (mostly inactive chilling time)
Servings: 10-12
Ingredients
For the Graham Gacker Crust:
• 1 cups graham cracker crumbs (frorn about or 3 8-packs graharn crackers)
• 1 sticks (170g) unsalted butter, melted
. cup (40g) granulated sugar
z/, teaspoon (3g) salt
• 1 cup (1 IOg) walnuts, toasted (optional)
‘/4 cup (30g) all-purpose flour
For the Cheesecake
• 4 blocks (900g) cream cheese. roorn temperature
• 1 cup (240g) granulated sugar
• 1 teaspoon (Sg) salt
• 8 ounces (22Sg) goat cheese, room ternperature (can substitute more cream cheese)
• cup (30g) corn starch
• Zest ofl lemon
‘/z cup (12Sg) sour cream
• 1 teaspoon (Sg) vanilla extract
• S large eggs +2 large egg yolks
For the Cherry Topping:

• 12 ounces (3SOg) frozen dark cherries
cup (1 SOg) granulated sugar
• Juice and zest ofl lemon
• Pinch of salt
Instructions
1 – Make the Graham Cracker Crust Place graham cracker crumbs, mehed butter, sugar, salt, walnuts,
and flour into a food processor. Pulse to combine, scraping dovm sides as needed, until mixture
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 sides. Add remaining crumbs
and use a spoon to spread evenly into bottorn of pan. Use the cup to press dovm again into an even
layer about inch thick.
3 Bake at 3SO’F (175’C) for 10 minutes. Allow 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, com starch, lemon zest, sour cream, and vanilla
extract. Mix until combined, scraping down sides as needed-
5. On medium 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 325F (160’C) for 1 hour Turn
oven off, prop door open, and allow cheesecake to cool in oven for 45 more minutes.
7- Albow cheesecake to cool to room temp on co•umer, then refrigerate at Least 10-12 hours before
serving.
8. Make Cherry Topping: In a nonstick pan over high heat, combine cherries, sugar, lemon juice and
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 will 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 without 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 rernoval and clean slicing. Wrap the Ntside Wlth 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 4SO
Total Fat 28g
Saturated Fat 16g
Cholesterol 130mg
Sodium 400mg
Total Carbohydrates 42g
Dietary Fiber 1 g
Total Sugars 35g
Protein 7g