Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ½ cup (100g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 8 oz (225g) cream cheese, softened
  • ½ cup (100g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 cup (240ml) heavy cream
  • 2 cups (300g) fresh or frozen cherries, pitted
  • ¼ cup (50g) granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water (slurry)

Instructions:

  1. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan evenly. Bake at 350°F (180°C) for 10 minutes; cool.
  2. In a large mixing bowl, beat softened cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture until fully combined.
  3. Spread the cream cheese filling over the cooled crust in an even layer. Cover and chill in the refrigerator for at least 1 hour.
  4. In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries release juices, about 5 minutes. Stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat, let cool, then top the chilled cream cheese filling with the cherry mixture.
  5. Slice and serve chilled. Enjoy!