Light and Airy Cheesecake Recipe

How to make Light and Airy Cheesecake


12 graham crackers ground into crumbs

2 Tbsp sugar

5 Tbsp unsalted butter melted

2 lb cream cheese

1 1/2 cups sugar

4 large eggs

1 tsp lemon zest

2 Tbsp lemon juice

1/2 tsp vanilla

1/2 tsp salt

2 cups sour cream

2 21 oz cans cherry pie filling


– Heat oven to 375 degrees. Generously butter 9″ spring-form pan.

– Set on a large sheet of foil, bring foil up to cover sides of pan then set aside.

– The cheesecake will be baked in a water bath and this will help make the pan waterproof. Have all ingredients at room temperature.

– Place cracker crumbs and sugar in medium bowl and whisk to combine.

– Pour in melted butter and combine until all crackers are moistened.

– Press into bottom of spring-form pan and up sides about 1″. When thoroughly compacted, place in hot oven and bake 15 minutes. Remove from oven and set aside.

– Reset oven temperature to 325 degrees.

– In a stand mixer with the paddle attachment, whip the cream cheese about 2 minutes until fluffy.

– Scrape bowl. Add sugar and combine 1 minute then scrape again.

– Add eggs one at a time on low speed, scraping again once combined.

– Now add zest, juice, vanilla and salt and mix only until combined.

– Add sour cream and combine on low for about 20 seconds.

– Pour cream cheese mixture into prepared pan.

– Have a roasting pan or large cast iron skillet ready and place the cheesecake in the larger pan.

– Pour hot water into the larger pan until the water reaches about halfway up the sides of the cheesecake.

Place both pans in the 325 degree oven.

– Bake for 80–90 minutes or until center is firm but still jiggly.

– Remove from oven and place on rack to cool.

– When cake is room temperature place in the refrigerator for at least 4 hours or overnight.

– Just before serving, arrange 1 can cherry pie filling on top of cake. (We like lots of cherries and used most of a second can.)

– Serve this and get ready for the compliments!


If you’re lucky enough for leftovers, your pie will keep in the refrigerator (covered, of course) up to 4 days!

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