THE INGREDIENTS LIST:
FOR THE CRUST:
2 Cups.Of graham cracker crumbs.
1/2 Cup.Of unsalted butter, melted.
1/4 Cup.Of granulated sugar.
FOR THE CHEESECAKE LAYER:
2 tubes.Of 8-oz.Of softened cream cheese.
1 Cup.Of powdered sugar.
1 Tsp.Of vanilla extract.
2 Cups.Of whipped topping.
FOR THE CHERRY TOPPING:
2 Cups.Of fresh cherries; halved (or canned cherry pie filling).
1/4 Cup.Of granulated sugar.
2 Tbsp.Of cornstarch.
1/4 Cup.Of water.
1 Tbsp.Of lemon juice.
PREPARATION:
1st Step:
Mix the graham cracker crumbs, melted butter, and granulated sugar in a medium basin. Combine well so that all of the crumbs are covered.
2nd Step:
Press the mixture into the bottom of a 9-by-13-inch baking dish. While you are working on the other components, chill the crust in the fridge.
3rd Step:
In a large bowl, whip the softened cream cheese until it is creamy and smooth. After adding the vanilla essence, continue beating until the mixture is light and fluffy.
4th Step:
Whip topping or handmade whipped cream should be folded in gently until combined. Take the crust out of the fridge and fill it with the cheesecake filling. Place the dish back in the fridge and cool for at least an hour.
5th Step:
Mix the fresh cherries, sugar, cornstarch, water, and lemon juice in a medium saucepan.
6th Step:
To make a glossy cherry topping, place the pot over medium heat and whisk continuously until the liquid thickens and the cherries release their juices. Take the cherry topping off the stove and let it cool fully.
7th Step:
Spread the cooled cherry topping evenly over the cheesecake layer when it has set. And then carefully cover everything with a layer of cherry topping that is both colorful and tempting.
8th Step:
Cut the Cherry Cheesecake Lush into squares, or any other shapes you want. Garnish with extra fresh cherries and/or whipped cream and serve cold.
