This recipe vhll show you how to make an incredible two-crust cheesecake with a tart cherry sauce
topping. It has a delicious, nuty graham cracker crust and a rich, creamy filling made with cream
cheese, goat cheese, and sour cream. The tart cherry sauce provides the Mect 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 offer 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
Can I skip the water bath when baking this cheesecake?
Yes, fle 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 vill last covered in the fridge for 4-5 days.
Total Time: 12-24 hours (rnostly inactive chilling time)
Servings: 10-12
Ingredients
For the Graham Cracker Crust:
• 1 % cups graham cracker crunbs (from about 375g or 3 8-packs graham crackers)
• 1 h sticks (170g) unsalted butter, melted
% cup (40g) granulated sugar
• % teaspoon (3g) salt
• 1 cup (110g) walnuts, toasted (optional)
% cup all-purpose flour
For the Cheesecake Filling:
4 blocks (9tm cream cheese, room temperature
• 1 cup (240g) granulated sugar
• 1 teaspoon (5g) salt
• 8 ounces (225g) goat cheese, rocn temperature (can substitute more cream cheese)
• % cup (30g) com starch
• Zest of 1 lemon
% cup (125g) sour cream
• 1 teaspoon (5g) 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 ofl lemon

• Pinch of salt
Instructions
1_ Make the Graham Cracker Crust: Place graham cracker melted butter, sugar, salt, walnuts,
and lour into a food ;yocessor. Pulse to cornbine, scraJing dwgn 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 bottom of pam Use the cup to press down again into an even
layer about % inch thick
3 Bake at 350T ( 175’C) for 10 minutes. Alloy.’ to cool completely before adding filing.
4 Make the Cheesecake Filling: In a stand mixer wiff the paddle attachment. beat the cream cheese
and goat cheese unfil smooth. Add sugar, salt. com starch, lemon zest, sour cream, and vanilla
extract Mix L.mtil combined, scraping down sides as needed.
5. On medium speed. add eggs one at a time, fully incorporating each before adding the nefl Be
careful not to overmix once eggs are added_
& Pour filling into cooled crust Smooth the top with a spatula. Bake at 325’F (160zc) for 1 hour Turn
oven off, prop door open, and allow cheesecake to cool in oven for 45 more minutes.
7. Allow cheesecake to cool to room temp orl counter, then refrigerate at least 10-12 hours before
8. Make Cherry Topping: In a nonstick pan over hi•gh 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. Gentry 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 senhng
• 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 lunvs.
• Chiling 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. VTap the outside with foil ifconcerned
about leaks.
• Siicone spatulas are great for smoothing cheesecake batter evenly into pan before baking.
Nutrition Facts Per Serving
(1 slice with 2 Tbsp cherry topping)

Calocies 450
Total Fat 28g
Saturated Fat 16g
Cholesterol 130mg
400nv
Total Carbohydrates 42g
Dietary Fiber lg
Total Sugars 3Sg
Protein 7g