Cherry Cheesecake Lush

🍒 Recipe Overview

Cherry Cheesecake Lush is a luscious, layered dessert with:

1. A buttery shortbread crust

2. A creamy cheesecake filling

3. A silky cherry topping

4. Optional whipped cream garnish

It’s a no-bake cheesecake in many versions, but this one balances baking the crust and topping while chilling the cheesecake layer. Ready? Let’s gather ingredients and go layer by layer.

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Ingredients

For the Shortbread Crust

• 2 cups (240 g) all-purpose flour

• ½ cup (100 g) granulated sugar

• 1 tsp baking powder

• ½ tsp fine sea salt

• 1 cup (226 g / 2 sticks) unsalted butter, cold and cubed

For the Cheesecake Layer

• 16 oz (454 g) cream cheese, room temperature

• ¾ cup (150 g) granulated sugar

• 2 large eggs, room temperature

• 1 cup (240 ml) sour cream, room temperature

• 1 tsp pure vanilla extract

• 1 tbsp all-purpose flour (to help firm the texture, optional)

For the Cherry Topping

• 2 cups (300–350 g) fresh or frozen sweet cherries, pitted and halved

• ½ cup (100 g) granulated sugar

• 2 tbsp cornstarch (for thickening)

• ¼ cup (60 ml) water or cherry juice

• 1 tsp lemon juice

• ½ tsp vanilla extract (optional)

Optional Garnish

• 1 cup (240 ml) heavy whipping cream

• 1–2 tbsp powdered sugar

• ½ tsp pure vanilla extract

• Zest of ½ lemon (optional)

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Equipment Checklist

• 9×13 in (23×33 cm) baking dish or pan

• Mixing bowls (large & medium)

• Electric hand mixer or stand mixer

• Saucepan

• Baking sheet or foil (to catch drips)

• Rubber spatula

• Parchment paper (optional, for easier removal)

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Step 1: Make the Shortbread Crust 🟤

1. Preheat the oven to 350°F (175 °C).

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Add cold butter cubes. Use a pastry cutter or two knives to cut butter into the dry mix until it resembles coarse crumbs (pea to dime-sized).

4. Press mixture evenly into the bottom of your 9×13 pan. For an ultra-smooth finish, cover with parchment and press with a flat-bottomed glass.

5. Bake 13–17 minutes, until edges are set and top is just golden. Don’t overbake—it should be firm, not brown. Remove and let cool.

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Step 2: Prepare the Cheesecake Layer 🧀

1. Reduce oven temp to 325°F (160 °C) (if using the oven).

2. In mixer bowl, beat cream cheese on medium until smooth—about 2–3 minutes.

3. Gradually add sugar; beat until light, scraping bowl sides.

4. Add eggs one at a time, blending after each, but don’t overmix.

5. Add sour cream, vanilla, and flour (if using), beat until fully incorporated and silky.

Tips:

• Ensure egg yolks and whites blend, but don’t whip air—lumps = cracks.

• Bring dairy to room temp for a smooth mixture.

• Use metal spatula to scrape down bowl and avoid lumps.

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Step 3: Bake (Partially) or Chill

Option A: Partial Bake

• Pour cheesecake filling over cooled crust.

• Bake at 325°F for 20–25 minutes, until edges are just set but center jiggles slightly.

• Let cool 30 min at room temp, then refrigerate 2+ hours, ideally overnight.

Option B: No-Bake

• Mix 1 envelope (approx. 7g) unflavored gelatin with 2 tbsp cold water; bloom 5 min, then dissolve over gentle heat.

• Add to cheesecake mix during whipping.

• Pour onto crust, then chill 4+ hours until firm.

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Step 4: Cherry Topping

1. In saucepan, combine cherries, sugar, cornstarch, and water.

2. Stir over medium heat until sugar dissolves and mixture thickens—about 5–8 minutes.

3. Add lemon juice and vanilla; simmer 1 minute more.

4. Remove from heat, let cool—ideally 15–20 minutes. Tepid topping spreads more easily and keeps the cheesecake cold.

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Step 5: Assemble the Lush

1. Once cheesecake layer is chilled or set, gently spoon cherry topping over the surface. Spread into a smooth, even layer.

2. Optional: chill another 20 minutes to set the cherry finish.

3. If using whipped cream garnish:

   • Whip heavy cream, powdered sugar, vanilla, and lemon zest until soft peaks form.

   • Transfer to piping bag or gently dollop around edges after cherries are set.

4. For extra texture, sprinkle crushed graham crackers or almonds around the border.

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Step 6: Serve With Flair

• Chill for at least 3–4 hours (or overnight) before slicing—this ensures clean cuts.

• Warm knife under hot water, dry, and slice for pristine pieces.

• Serve chilled—store leftovers in fridge for up to 5 days, or freeze (tight wrap) for up to 2 months.

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Variations & Flavor Twists

🍋 Lemon Blueberry Twist

• Swap cherries for 2 cups blueberries, add 2 tbsp lemon juice/zest.

• Replace sour cream with ½ cup Greek yogurt + ½ cup sour cream for tang.

🍫 Chocolate-lovers’

• Add ½ cup cocoa to crust for chocolate shortbread.

• Stir ¾ cup mini chocolate chips into cheesecake.

• Top with bittersweet ganache layer (¼ cup heavy cream + ½ cup chopped dark chocolate, warmed + stirred smooth).

🥥 Tropical Summer

• Mix 1 cup diced fresh mango or pineapple into topping.

• Fold ½ cup toasted coconut into cheesecake batter.

🍯 Honey-Hazelnut Swirl

• Drizzle honey over crust before adding cheesecake.

• Fold ½ cup finely chopped toasted hazelnuts into batter.

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Pro Tips & Troubleshooting

• Why crumb crust cracks? Press firmly and bake fully cooled.

• Why cracks in cheesecake? Avoid overmixing. Bake at low temp; let cool slowly; don’t open oven until set.

• Topping too runny? Thicken with another ½ tbsp cornstarch slurry, cook until it coats back of spoon.

• Topping too thick? Stir in 1–2 Tbsp water, warm gently until pourable.

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Serving and Presentation Ideas

• Layered mini jars: Use 4 oz jelly jars—small crust squares, mini cheesecake scoop, finishing with topping.

• Trifle style: Cut crust and cheesecake into cubes; layer in clear trifle bowl with cherries and whipped cream.

• Popsicle bars: Freeze after assembly; slice into bars and pop on sticks for summer treats.

• Individual portions: Use 12 (!) muffin-sized papers/bowls: press crust, pipe cheesecake, chill, then top.

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Nutritional Round-Up (Per 1/12 slice)

• Calories: ~380–450 kcal (depending on sugar + topping)

• Fat: ~25g (largely from cream cheese + butter)

• Saturated fat: ~15g

• Carbs: ~38g

• Sugars: ~24g

• Protein: ~7g

(Values approximate—use nutrition tool for precision.)

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Shopping Checklist 🛒

Ingredient	Amount	Notes
Cream cheese	2 blocks	Full-fat, 226 g each
Plain sour cream	1 cup
Butter	1 cup (2 sticks)	Cold & unsalted
Granulated sugar	1.5 cups	Divide between layers
All-purpose flour	~2.2 cups	2 cups + 1 Tbsp
Eggs	2 large	Room temp
Sweet cherries	~2 cups	Fresh in season or frozen
Cornstarch	2 Tbsp	Thickens cherry layer
Vanilla extract	1–1½ tsp	From baking aisle
Baking powder & salt	Pantry
Heavy cream (for garnish)	Optional	Also powdered sugar + zest