Cherry lemon cheesecake
A no bake dessert that is easy to make and jolly good to eat. The inspiration is to make a non-dry cheesecake. There is just enough lemon juice to give it a little kick of flavor, without making it too over-the-top. This recipe is easy as pie!
Dietary restrictions
Crust:
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 5 tablespoons butter
Filling:
- 1 (3 oz.) package cream cheese, softened
- 2 cups cottage cheese
- 2 large eggs, lightly beaten
- 1/2 cup sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 1 (20 oz.) can cherry pie filling
Heat oven to 350ºF.
Combine graham cracker crumbs, sugar and oil in 9-inch pie plate. Mix well with fork. Press firmly onto bottom and sides of pie plate.
Combine cream cheese and cottage cheese in bowl of food processor. Pulse until completely smooth. Add eggs, sugar, lemon juice, lemon peel and vanilla. Blend well. Pour into crust.
Bake 40 to 45 minutes or until center is set. Turn off oven. Leave cheesecake in oven for 5 minutes.
Remove from oven. Cool. Top with cherry pie filling and refrigerate 2 hours.
Add grated chocolate over the top for a final touch.