Description
Indulgent cherry cheesecake delivers creamy bliss with a graham cracker crust and luscious cherry topping. Sweet summer memories melt into each delectable slice when savored with friends and family.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Cherry Topping:
- 2 cups fresh or canned cherries (pitted)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 325F (160C) and lightly coat a 9-inch springform pan with cooking spray.
- Combine graham cracker crumbs with melted butter and sugar, pressing the mixture firmly into the pan’s base to create a compact crust. Bake for 10 minutes, then allow to cool completely.
- Using an electric mixer, cream the cream cheese until silky smooth. Gradually incorporate sugar and vanilla extract, blending thoroughly.
- Add eggs individually, mixing well after each addition to ensure a uniform texture. Gently fold in sour cream and lemon juice until fully integrated.
- Transfer the creamy mixture onto the cooled crust, spreading evenly with a spatula.
- Bake for 55-65 minutes until the center appears set but maintains a subtle wobble. Switch off the oven, leaving the cheesecake inside for an additional hour to cool gradually.
- Remove from oven and let reach room temperature, then refrigerate for minimum 4 hours or preferably overnight.
- Prepare the cherry topping by combining cherries, sugar, cornstarch, water, and vanilla in a saucepan. Simmer over medium heat for 5-7 minutes until the sauce thickens and becomes glossy.
- Once chilled, generously spread the cooled cherry topping across the cheesecake’s surface before serving.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy filling.
- Use a water bath when baking to prevent cracks and achieve a silky, even texture in the cheesecake.
- Avoid overmixing the batter to keep the cheesecake light and prevent air bubbles that can cause surface cracks.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 395 kcal
- Sugar: 33 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg