Cherry Cheesecake Recipe
Cherry Cheesecake Recipe
Table of Contents
Cherry Cheesecake Recipe
This cherry cheesecake recipe is a luscious and creamy dessert that perfectly blends the tangy sweetness of cherries with the rich, smooth texture of cheesecake. Whether you’re celebrating a special occasion or just treating yourself, this delightful dessert is guaranteed to impress.
Description
Indulge in the ultimate cherry cheesecake recipe, a dessert that boasts a buttery graham cracker crust, a velvety cream cheese filling, and a vibrant cherry topping. This classic Cherry Cheesecake Recipe is the perfect combination of tart and sweet, making it a favorite for all occasions, from dinner parties to family gatherings. In this detailed recipe, you’ll learn the secrets to creating a flawless cherry cheesecake, including tips for achieving a smooth filling, avoiding cracks, and preparing a topping that bursts with cherry flavor.
Our cherry cheesecake recipe is crafted with love and attention to detail, ensuring that even novice bakers can achieve professional results. You’ll also find helpful notes and substitutions to cater to dietary preferences. By following this recipe, you’ll create a show stopping dessert that’s as visually stunning as it is delicious.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Cherry Topping:
- 2 cups fresh or frozen cherries, pitted
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 cup water
- 1/2 tsp almond extract (optional)
Instructions
1.Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly to form the crust. Bake for 10 minutes, then set aside to cool.
2.Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, and salt until fully incorporated. Pour the filling over the cooled crust and smooth the top with a spatula.
3.Bake the Cheesecake: Place the springform pan on a baking sheet. If desired, wrap the pan with foil to prevent water from seeping in. Bake the cheesecake at 325°F (160°C) for 50-60 minutes. The center should be slightly jiggly but set. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracks.
4.Prepare the Cherry Topping: In a small saucepan, combine cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. This should take about 5-7 minutes. Remove from heat and stir in almond extract, if using. Let the topping cool completely.
5.Assemble the Cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight. Before serving, spread the cooled cherry topping evenly over the cheesecake. Slice and serve chilled. Enjoy.
Notes
- Make Ahead Tip: This cheesecake can be made a day in advance and stored in the refrigerator.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze the cheesecake (without the topping) for up to 3 months. Thaw overnight in the refrigerator before adding the topping and serving.
- Substitutions: Use gluten free graham crackers for a gluten free crust. Substitute Greek yogurt for sour cream if desired.
Cherry Cheesecake Recipe
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake Filling:
- 24 oz 3 blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the Cherry Topping:
- 2 cups fresh or frozen cherries pitted
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 cup water
- 1/2 tsp almond extract optional
Instructions
- 1.Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly to form the crust. Bake for 10 minutes, then set aside to cool.
- 2.Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, and salt until fully incorporated. Pour the filling over the cooled crust and smooth the top with a spatula.
- 3.Bake the Cheesecake: Place the springform pan on a baking sheet. If desired, wrap the pan with foil to prevent water from seeping in. Bake the cheesecake at 325°F (160°C) for 50-60 minutes. The center should be slightly jiggly but set. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracks.
- 4.Prepare the Cherry Topping: In a small saucepan, combine cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. This should take about 5-7 minutes. Remove from heat and stir in almond extract, if using. Let the topping cool completely.
- 5.Assemble the Cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight. Before serving, spread the cooled cherry topping evenly over the cheesecake. Slice and serve chilled. Enjoy.
Notes
- Make Ahead Tip: This cheesecake can be made a day in advance and stored in the refrigerator.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze the cheesecake (without the topping) for up to 3 months. Thaw overnight in the refrigerator before adding the topping and serving.
- Substitutions: Use gluten free graham crackers for a gluten free crust. Substitute Greek yogurt for sour cream if desired.
